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Sauteed Tomato Mushroom Burritos

Warm tortillas plump with juicy cherry tomatoes and tender mushrooms make for a winning vegan dinner. Round the meal out with Spanish rice and black beans.

Warm tortillas plump with juicy cherry tomatoes and tender mushrooms make for a winning -- and diet-friendly -- vegan dinner. Tomatoes are loaded with cancer-fighting lycopene while the mushrooms are deliciously low in calories. Round the meal out with Spanish rice,  black beans, and guacamole.
Warm tortillas plump with juicy cherry tomatoes and tender mushrooms make for a winning -- and diet-friendly -- vegan dinner. Tomatoes are loaded with cancer-fighting lycopene while the mushrooms are deliciously low in calories. Round the meal out with Spanish rice black beans, and guacamole.

Sauteed Tomato Mushroom Burritos

Serves 4

Ingredients:

  • 2 tablespoons olive oil

  • 1 pound button mushrooms, sliced

  • 1 pint cherry tomatoes, each halved

  • 2 teaspoons grated lime zest

  • Juice of 1 lime

  • 1/2 teaspoon chili powder or more to taste

  • 1/2 teaspoon ground cumin

  • 1/2 teaspoon ground coriander

  • Salt and freshly ground black pepper

  • 4 green onions, sliced (green and white parts)

  • 1/4 cup chopped fresh cilantro

  • 4 vegan tortillas

  • 1/4 cup vegan sour cream

  • 1/2 cup shredded vegan cheese


Directions:

  1. Heat oil in a large skillet over medium heat. Add mushrooms and tomatoes and cook, stirring often, until mushrooms are tender and tomatoes are softened.

  2. Stir in lime zest, lime juice, chili powder, cumin, coriander, salt and pepper. Cook, stirring, for 1 minute.

  3. Stir in green onions and cilantro and remove from heat.

  4. Warm tortillas on the burner or in a second skillet.

  5. Fill tortillas with mushroom mixture and top with sour cream and cheese.

  6. Roll each tortilla up, burrito-style, and serve immediately.


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