Make-Ahead Overstuffed Burrito with Mushrooms, Cheddar and Tomato Rice

Name: Make-Ahead Overstuffed Burrito with Mushrooms, Cheddar and Tomato Rice
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 2
Cuisine: Mexican
Ingredients: 118 milliliters basmati rice; 0 teaspoons chili powder; 283 grams baby bella or cremini mushrooms, sliced 1/4-inch thick; 1 large green bell pepper, halved, seeded, cut into strips; 2 servings Kosher salt and freshly ground black pepper; 5 teaspoons extra-virgin olive oil; 118 milliliters shredded Cheddar cheese; 237 milliliters About tomato juice, preferably from canned San Marzano tomatoes; 1 Tbsp unsalted butter; 1 medium yellow onion, halved and sliced into 1/4-inch-thick half-moons

The recipe Make-Ahead Overstuffed Burrito with Mushrooms, Cheddar and Tomato Rice is ready in around 40 minutes and is definitely a tremendous gluten free and vegetarian option for lovers of Mexican food. One portion of this dish contains roughly 16g of protein, 25g of fat, and a total of 499 calories. For $2.08 per serving, you get a main course that serves 2. Head to the store and pick up bell pepper, kosher salt and pepper, tomato juice, and a few other things to make it today. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert.

Instructions

Preheat oven to 450 degrees F. Toss onions and peppers with 3 teaspoons oil, chili powder, 1/2 teaspoon salt and 1/4 teaspoon black pepper until well coated.

Ingredients you will need

Black Pepper

Chili Powder

Peppers

Onion

Salt

Cooking Oil

Equipment you will use

Oven

Lay in single layer on parchment-lined baking sheet. Roast until onions are charred in spots and peppers are tender and beginning to brown, about 25 minutes.

Ingredients you will need

Peppers

Onion

Equipment you will use

Baking Sheet

Cook rice according to package instructions with tomato juice (instead of water or stock) and butter. Meanwhile, heat 1 teaspoon oil in large skillet over high heat until shimmering.

Ingredients you will need

Tomato Juice

Butter

Stock

Water

Rice

Cooking Oil

Equipment you will use

Frying Pan

Add mushrooms.

Ingredients you will need

Mushrooms

Sprinkle with 1/4 teaspoon each salt and black pepper. Cook without moving until well-browned, about 2 minutes. Reduce heat to medium-high and cook, stirring, until mushrooms release juices and brown.

Ingredients you will need

Salt And Pepper

Mushrooms

Add remaining 1/2 teaspoon oil if needed. Turn heat down slightly and cook, stirring occasionally, until thoroughly browned and lightly crisped, about 5 minutes longer.

Ingredients you will need

Cooking Oil

Let vegetables and rice cool, then toss together in a large bowl.

Ingredients you will need

Vegetable

Rice

Equipment you will use

Bowl

Sprinkle 2 tablespoons Cheddar onto each tortilla; divide rice and vegetable mixture between them on top of cheese.

Ingredients you will need

Vegetable

Tortilla

Cheese

Rice

Sprinkle 2 more tablespoons Cheddar into each tortilla over vegetables. Fold in sides of tortillas and tightly wrap. Store in refrigerator until ready to eat. To reheat, cover with lightly damp paper towel and microwave about 1 minute 30 seconds to heat through and melt cheese, flipping halfway through.

Ingredients you will need

Cheddar Cheese

Vegetable

Wrap

Equipment you will use

Paper Towels

Microwave

Let sit 1 minute before cutting.

Equipment

Ingredients

Servings:

118milliliters

basmati rice 0teaspoons

chili powder 283grams

baby bella or cremini mushrooms, sliced 1/4-inch thick 1large

green bell pepper, halved, seeded, cut into strips 2servings

Kosher salt and freshly ground black pepper 5teaspoons

extra-virgin olive oil 118milliliters

shredded Cheddar cheese 237milliliters

About tomato juice, preferably from canned San Marzano tomatoes 1Tbsp

unsalted butter 1medium

yellow onion, halved and sliced into 1/4-inch-thick half-moons

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Willamette Valley Vineyards Whole Cluster rosé of Pinot Noir with a 4.5 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.