Budget Friendly Vegan Meal Prep Cause F This Economy (Vegan Meal Prep For $30)
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Mushroom burritos are a popular vegetarian option in the United States, showcasing the fusion of traditional Mexican cuisine with modern dietary preferences. They celebrate the earthy flavors of mushrooms and the heartiness of beans, making them a satisfying meal for vegetarians and meat-eaters alike. With the rise of plant-based diets, burritos filled with mushrooms and other vegetables have gained popularity, appearing on menus across various restaurants.
Ingredients
- ●flour tortillas
- ●mushrooms
- ●black beans
- ●rice
- ●cheese
- ●onion
- ●garlic
- ●bell pepper
- ●jalapeño
- ●cilantro
- ●lime
- ●cumin
- ●chili powder
- ●salt
- ●pepper
Instructions
- 1Prepare rice according to package instructions and set aside.
- 2Heat a skillet over medium heat and add oil until shimmering.
- 3Sauté chopped onions and garlic until translucent, about 3-4 minutes.
- 4Add sliced mushrooms and cook until browned, about 5-7 minutes.
- 5Stir in diced bell peppers and jalapeño; cook for another 3-4 minutes.
- 6Add black beans, cooked rice, cumin, chili powder, salt, and pepper; mix well.
- 7Cook until heated through, about 2-3 minutes.
- 8Remove from heat and stir in chopped cilantro and lime juice.
- 9Warm tortillas in a separate skillet or microwave until pliable.
- 10Spoon filling onto the center of each tortilla, top with cheese, and fold sides in.
- 11Roll the tortilla tightly to enclose the filling, creating a burrito.
- 12Serve with extra lime wedges and salsa on the side.
Ingredient Alternatives
cheese
Healthier: nutritional yeast
Cheaper: cottage cheese
Nutritional yeast adds a cheesy flavor with fewer calories.
flour tortillas
Healthier: whole wheat tortillas
Cheaper: corn tortillas
Whole wheat tortillas offer more fiber.
black beans
Healthier: lentils
Cheaper: canned beans
Canned beans save time and are often cheaper.
jalapeño
Healthier: bell pepper
Cheaper: banana pepper
Bell peppers provide sweetness without heat.
Techniques
sautéingboiling
Equipment
skilletpotspatulacutting boardknife
🌶️🌶️🌶️Mediummilkwheat
Also Known As
Vegetarian BurritoMushroom Wrap
Ingredients
- ●1 cup cooked black beans
- ●1 cup mushrooms, diced
- ●1/2 cup onion, chopped
- ●2 cloves garlic, minced
- ●1 tsp cumin
- ●1 tsp chili powder
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●4 large flour tortillas
- ●1 cup shredded cheese (optional)
- ●1/2 cup salsa
- ●1/4 cup fresh cilantro, chopped
Instructions
- 1In a skillet over medium heat, add the chopped onion and garlic. Sauté until the onion is translucent, about 3-4 minutes.
- 2Add the diced mushrooms to the skillet and cook until they are soft, about 5 minutes.
- 3Stir in the cooked black beans, cumin, chili powder, salt, and black pepper. Cook for an additional 2-3 minutes until heated through.
- 4Warm the flour tortillas in a separate pan or microwave until pliable.
- 5Spoon the mushroom and black bean mixture onto the center of each tortilla. If using, sprinkle shredded cheese on top.
- 6Add a spoonful of salsa and some chopped cilantro on top of the filling.
- 7Fold the sides of the tortilla over the filling, then roll it up from the bottom to enclose the filling completely.
- 8Place the burritos seam-side down in a baking dish. If desired, top with additional salsa and cheese.
- 9Bake in a preheated oven at 350°F (175°C) for 15-20 minutes until heated through and cheese is melted.
- 10Serve warm, garnished with extra cilantro if desired.
Equipment
skilletbaking dishspatulameasuring cupsmeasuring spoons
🌶️🌶️🌶️Low
Ingredients
- ●2 cups whole wheat pasta
- ●1 cup fresh spinach
- ●1/2 cup cherry tomatoes, halved
- ●1/4 cup nutritional yeast
- ●2 cloves garlic, minced
- ●1/4 cup olive oil
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 tsp red pepper flakes (optional)
- ●1 tbsp lemon juice
Instructions
- 1Cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.
- 2In a large skillet, heat the olive oil over medium heat.
- 3Add the minced garlic and sauté for about 1 minute until fragrant.
- 4Add the fresh spinach to the skillet and cook until wilted, about 2-3 minutes.
- 5Stir in the cherry tomatoes and cook for another 2 minutes until they soften slightly.
- 6Add the cooked pasta to the skillet and toss to combine with the spinach and tomatoes.
- 7Sprinkle the nutritional yeast, salt, black pepper, and red pepper flakes (if using) over the pasta and toss well to coat.
- 8Drizzle with lemon juice and mix again to combine all flavors.
- 9Serve warm, garnished with additional nutritional yeast if desired.
Equipment
large potskilletcolandermeasuring cupsmeasuring spoonswooden spoon
Ingredients
- ●2 cups cooked jasmine rice
- ●1 tablespoon vegetable oil
- ●1 small onion, diced
- ●2 cloves garlic, minced
- ●1 cup mixed vegetables (carrots, peas, bell peppers)
- ●1 tablespoon soy sauce
- ●1 tablespoon lime juice
- ●1 teaspoon sesame oil
- ●1/2 teaspoon salt
- ●1/4 teaspoon black pepper
- ●2 green onions, sliced
- ●Fresh cilantro for garnish
Instructions
- 1Heat the vegetable oil in a large skillet or wok over medium heat.
- 2Add the diced onion and sauté until translucent, about 3-4 minutes.
- 3Stir in the minced garlic and cook for an additional 1 minute until fragrant.
- 4Add the mixed vegetables and cook for 3-5 minutes until they are tender.
- 5Add the cooked jasmine rice to the skillet, breaking up any clumps with a spatula.
- 6Pour in the soy sauce, lime juice, and sesame oil, stirring to combine all ingredients evenly.
- 7Season with salt and black pepper, adjusting to taste.
- 8Cook for another 2-3 minutes, allowing the rice to heat through and absorb the flavors.
- 9Remove from heat and stir in the sliced green onions.
- 10Garnish with fresh cilantro before serving.
Equipment
large skilletspatulameasuring cupsmeasuring spoons
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