Mushroom Burrito Bowl with Smoky Black Beans & Salsa #vegetarian #dinner

Mushroom Burrito Bowl with Smoky Black Beans & Salsa #vegetarian #dinner

I truly like Mexican nourishment. All things considered, I most likely would go similar to stating it's my preferred cooking. New, energetic and fun; it's the manner by which nourishment ought to be. This mushroom burrito bowl is simple, sound and brimming with shading. Presently, I'm not going to guarantee it as legitimate Mexican. It's progressively a Georgie Eats accomplishes Tex-Mex kinda thing. Be that as it may, regardless of the starting point, one thing's for sure:It's damn delightful.

All parts are scrumptious all alone, yet when eaten together… BAM! Delightful things occur. Everything can be made ahead of time which is useful if bolstering visitors. It's also extraordinary to dinner prep for lunchboxes.

Customarily a burrito/burrito bowl would be made with either meat or chicken. I needed to make a veggie lover alternative without the utilization of a meat substitute. Mushrooms are the ideal option as they have a profound umami enhance, yet additionally take flavoring truly well. Mincing the mushrooms takes a brief period, yet next to no ability. Simply get yourself an enormous blade and whack away at them until they take after a type of mince. Include heaps of flavor with Mexican style flavoring, at that point appreciate! Regardless of whether you are a meat-eater or not, you will adore it. It's sharp in the event that I don't state so myself.

Also try our recipe Roasted Cauliflower Burrito Bowls

Mushroom Burrito Bowl with Smoky Black Beans & Salsa #vegetarian #dinner #healthy #lunch #meatless

Fiery mushroom taco meat, lively salsa, smoky dark beans and corn and velvety squashed avocado on a bed of nutty darker rice. An extraordinary lunch/supper and impeccable to dinner prep! Veggie lover, GF and solid.

For The Tomato Salsa
  • 300 g (1 + 1/2 cup) cherry tomatoes quartered
  • 1/2 red onion finely diced
  • 15 g (1/2 bunch) coriander roughly chopped
  • 1 tbsp extra virgin olive oil
  • Juice of 1 lime
For The Mushroom Taco Meat
  • 400 g (5 cups) mushrooms
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1 tsp ground coriander
  • 1 tsp chilli flakes
  • 2 tbsp tomato puree
  • 2 tbsp tamari/soy sauce
For The Smoky Black Beans
  • 1 tbsp olive oil
  • 1 clove garlic minced
  • 1 400g can black beans drained & rinsed
  • 1 300g can sweetcorn drained
  • 1 tsp cumin
  • 1 tsp smoked paprika
To Serve
  • 500 g (2 cups) cooked brown rice
  • 4 handfuls lettuce
  • 2 avocados mashed
  • Lime wedges
  • Fresh coriander

  1. Start with making the salsa. Combine all ingredients together in a small bowl along with a large pinch of sea salt and black pepper. Cover and keep refrigerated until serving.
  2. Using a large knife, thinly slice the mushrooms, then slice them the other way. Continue dicing the mushrooms until you have small even pieces that roughly resemble mince.
  3. Heat a large frying pan over medium heat and add the mushrooms. Fry for 5 minutes, stirring frequently, until soft and browned. Add the spices, tomato puree, tamari/soy sauce and a large pinch of salt. Give everything a good stir and continue to fry for 5 minutes until all the liquid has been absorbed.
  4. Meanwhile, make the black beans. Heat the oil in a large pan over a high heat and add the garlic, black beans, sweetcorn, spices and a really generous pinch of salt. Cook for 5-7 minutes, stirring occasionally, until slightly charred. Watch the pan carefully here: you want the beans & corn to get some colour, but not to burn.
  5. To serve, fill the bowls with brown rice and a handful lettuce. Top with the salsa, mushroom taco meat, black beans, mashed avocado, a wedge of lime and a sprinkling of fresh coriander. Enjoy hot or cold.

Read more our recipe : Healthy Blueberry Keto Fat Bombs

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