"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
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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
100g soured cream<span class="strong">†</span>
Typical Values
per 100g
per serving
Energy
538 kJ 128 kcal
2921 kJ 694 kcal
Fat of which saturates
3.6 g 1.8 g
19.7 g 9.9 g
Carbohydrate of which sugars
19.8 g 2.3 g
107.4 g 12.7 g
Fibre
2 g
10.7 g
Protein
3.6 g
19.7 g
Salt
0.34 g
1.82 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.
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
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
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
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
Slice the portobello mushrooms
Chop the chestnut mushrooms in half
5
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
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
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 remaininglime 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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