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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
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
Percentages are based on an adult's daily intake
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 |
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.
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
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
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
Slice the portobello mushrooms
Chop the chestnut mushrooms in half
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
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
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
Assemble your tortilla wraps with some zingy coriander rice and the chipotle mushrooms
Top with the red pepper salsa and sour cream
Enjoy!