Food & Drink: Vegan Mini Burritos

Baby Bella mushrooms are my key to successful vegan cooking.

They have both the texture and smoky flavor of meat.

I also appreciate how well Baby bella mushrooms work in tandem with other ingredients.

Ingredients

Makes 4 burritos

A whole container of Baby bella mushrooms

4 peeled cloves of Garlic

2 tbsp Cooked Basmati rice

Cilantro

2 Mid sized Tortillas

1 tbsp Lime Juice

1/4 of a chopped Green Pepper

3 Tbsps of Extra Virgin Olive Oil

Add Extra Virgin Olive Oil to the skillet (I used a cast iron one.)

Turn the burner on a low heat.

Slowly add the mushrooms, garlic,green pepper, and lime juice into the skillet.

Place a cover on top of the skillet.

Cook for 15 minutes and then slowly stir the ingredients.

I cook the ingredients for about 45 minutes in total.

Once the ingredients have finished cooking, turn off the burner and place in a glass container.

Slowly stir the ingredients and let it cool.

(Generally, I wait at least 12 hours before using the ingredients because I want the flavors to properly marry together. )

Add 1 tbsp of Extra Virgin Olive Oil to the skillet. Turn the burner on a low heat.

Next, scoop 2 tbsp of the veggies and 1 tbsp of rice onto each of the tortillas.

Wrap the tortillas tightly and carefully add them to the skillet.

Place a cover on top of the skillet. Cook on each side for 6 minutes.

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