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Chipotle Mushroom Burritos & Red Pepper Salsa

Chipotle Mushroom Burritos & Red Pepper Salsa

Rating
4.5rating out of 5

(856 reviews from our customers)

Prep Time

30 min

Cuisine

Mexican

"There's no meat in sight in these burritos! Instead you'll fill 'em with coriander rice and smoky chipotle mushrooms. Finish with sour cream and a spicy pepper and pumpkin seed salsa. Bangin'!"

Prep Time

30 min

Cuisine

Mexican

What is Gousto all about?

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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
Red-onion
1 red onion
Red-pepper
1 red pepper
Lime
1 lime
Soy-sauce-sachet
1 soy sauce sachet (8ml) †
White-wraps
6 white tortilla wraps †
paprika
1 tsp smoked paprika
chilli flakes 3.18
1/2 tsp dried chilli flakes
fresh-coriander
5g coriander
basmati-rice
100g basmati rice
Pumpkin Seeds
1 bag pumpkin seeds (15g)
Chipotle-paste
1 chipotle paste sachet (20g)
chestnut-mushrooms
160g chestnut mushrooms
portobello-mushrooms
150g portobello mushrooms
Sour-cream
1 pot of soured cream (100g) †
You Will Need
Food processor, pepper, salt, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 red onion
  • 1 red pepper
  • 1 lime
  • 1 soy sauce sachet (8ml)<span class="strong">†</span>
  • 6 white tortilla wraps<span class="strong">†</span>
  • 1 tsp smoked paprika
  • 1/2 tsp dried chilli flakes
  • 5g coriander
  • 100g basmati rice
  • 1 bag of pumpkin seeds (15g)
  • 1 chipotle paste sachet (20g)
  • 160g chestnut mushrooms
  • 150g portobello mushrooms
  • 1 pot of soured cream (100g)<span class="strong">†</span>
Typical Values per 100g per serving
Energy 540 kJ
129 kcal
2931 kJ
700 kcal
Fat
of which saturates
3.7 g
1.8 g
19.9 g
9.9 g
Carbohydrate
of which sugars
20.1 g
2.3 g
109 g
12.5 g
Fibre 1.8 g 9.9 g
Protein 3.5 g 19.1 g
Salt 0.34 g 1.83 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 red onion
red onion
1 red pepper
red pepper
1 lime
lime
1 soy sauce sachet (8ml)
water, soy bean, wheat (gluten), salt, alcohol (ethanol)
6 white tortilla wraps
wheat flour (wheat flour (gluten), calcium carbonate, iron, niacin, thiamin), water, humectant (glycerol), sustainable palm oil, sugar, raising agents (disodium diphosphate, sodium bicarbonate), acidity regulator (citric acid), emulsifier (mono and di-glycerides of fatty acids), preservatives: (potassium sorbate, calcium propionate), salt, flavouring, flour treatment agent (l-cysteine hydrochloride)
1 tsp smoked paprika
ground smoked paprika
1/2 tsp dried chilli flakes
dried chilli flakes
5g coriander
coriander(100%)
100g basmati rice
basmati rice
1 bag of pumpkin seeds (15g)
pumpkin seeds
1 chipotle paste sachet (20g)
smoked red jalapeno chilli puree (22%), water, white wine vinegar, rapeseed oil, smoked white onion puree, tomato paste, sugar, smoked garlic puree, salt, ground smoked paprika, ground coriander, stabiliser: xanthan gum, preservative: potassium sorbate
160g chestnut mushrooms
chestnut mushrooms
150g portobello mushrooms
portobello mushrooms
1 pot of soured cream (100g)
milk(56.15%), cream (milk)(42.84%), stabiliser potato starch, lactic starter culture
Allergens
  • Allergens highlighted by † (gluten, soya, milk)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 2363 - Chipotle Mushroom Burritos & Red Pepper Salsa

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Cut the red pepper[s] in half (scrape the seeds and pith out with a teaspoon) and chop into large, bite-sized pieces

Add the chopped red pepper to a baking tray with a drizzle of vegetable oil and put the tray in the oven for 12-15 min or until softened

Once softened, remove from the oven and leave to cool for a few min

2 2363 - Chipotle Mushroom Burritos & Red Pepper Salsa

Meanwhile, add the basmati rice and 250ml [500ml] cold water to a pot with a lid and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has absorbed and the rice is cooked

Once cooked, remove from the heat and keep covered until serving

3 2363 - Chipotle Mushroom Burritos & Red Pepper Salsa

Whilst the rice is cooking, peel and finely slice the red onion[s]

Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of vegetable oil over a medium-high heat

Once hot, add the sliced red onion with a generous pinch of salt and cook for 4-5 min or until softened

4 2363 - Chipotle Mushroom Burritos & Red Pepper Salsa

Slice the portobello mushrooms

Chop the chestnut mushrooms in half

5 2363 - Chipotle Mushroom Burritos & Red Pepper Salsa

Once the red pepper has cooled slightly, add to a food processor with the dried chilli flakes (not a fan of spice? Just add a little!)

Add the juice of 1/2 [1] lime with the pumpkin seeds and a generous pinch of salt and pepper

Blitz until you have a chunky sauce – this is your red pepper salsa

6 2363 - Chipotle Mushroom Burritos & Red Pepper Salsa

Once the onions have softened, add the sliced portobello mushrooms and halved chestnut mushrooms with the chipotle paste (can't handle the heat? Go easy!), soy sauce and smoked paprika

Cook for 4-5 min further or until the mushrooms have started to soften - these are your chipotle mushrooms

7 2363 - Chipotle Mushroom Burritos & Red Pepper Salsa

Chop the coriander roughly, including the stalks

Once the rice is cooked, add the chopped coriander with a generous pinch of salt and the juice of the remaining lime and give everything a good mix up – this is your zingy coriander rice

Add your tortillas to a plate and microwave for 30 secs or until warmed through

8

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Assemble your tortilla wraps with some zingy coriander rice and the chipotle mushrooms

Top with the red pepper salsa and sour cream

Enjoy!

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