May 5, 2011

Celebrate Cinco de Mayo with Portobello Burritos

Cinco de Mayo, a day for celebrating Mexican culture with parades, music, dancing and lots of authentic Mexican food. Do you really know why it's a day of celebration? In 1862, the Mexicans had a surprising defeat against the French in The Battle of Puebla. It's actually not widely celebrated throughout Mexico, except for in the state of Puebla, but mostly celebrated in the United States. For us, it's a great reason to enjoy Mexican heritage, cuisine and a Margarita (or two.)

Today I'll have three little boys over for a fun pre-school lesson/play date. A few of us moms get them together once a week for some kindergarten readiness learning and fun...mostly fun,while throwing in a few informal lessons and crafts. I'm planning on incorporating a few spanish words, like fiesta and comida. We'll be making a Mexican flag, some tamborines and maracas. There will be a Mexican parade (which I might regret...did I say tamborines and maracas?) and a feast of nachos and salsa. 

The Margaritas will be incorporated with the evening festivities. And by festivities I mean making some Portobello Burritos (although tonight they'll be button mushroom burritos, as that's all I have.) This is a great vegan option, although can easily be modified to include meat and plenty of cheese. I discovered this delicious recipe in Dynise Balcavage's The Urban Vegan: 250 Simple, Sumptuous Recipes from Street Cart Favorites to Haute Cuisine.Loaded with veggies and protein-packed black beans and whole grains.

portobello and bean burrito recipe

2 teaspoons olive oil, divided
1/4 teaspoon red pepper flakes (optional - usually leave out if I'm serving to children)
1 red pepper, thinly sliced (or diced - my kids like it better in smaller pieces)
1 large onion, thinly sliced
2 cloves garlic, minced
3 portobello mushroom caps, sliced
1 16-oz can black beans, drained and rinsed or refried beans
2 cups cooked rice
2 tablespoons ground cilantro
2 teaspoons cumin
1 teaspoon coriander
1/2 teaspoon chili powder
1 16-oz jar salsa
10 tortillas
1 cup shredded cheddar cheese (I use Daiya Cheddar for my portion)
Salt, to taste
Cilantro for garnish
Chopped lettuce, tomatoes, garlic, onion, and avocado for garnish

1. Heat oven to 400 degrees. Grease large baking pan.

2. Heat 1 teaspoon oil and red pepper flakes over medium heat in a large skillet. Saute peppers, onion and garlic for about 5 minutes. Add a pinch of salt and portobello mushrooms. Cook for about 20 minutes, until mushrooms are softened.

3. Mix black beans, rice, spices and remaining olive oil. Add cooked veggies and combine.
4. Spread a few tablespoons of salsa on bottom of baking pan. Fill tortillas with rice and bean mixture. Add cheese and fold burrito in so that both ends are enclosed. Put burritos in pan and cover with remaining salsa.

5. Bake for 20 minutes. Serve with garnishes and sour cream. 
Serves 6-8.

Notes: Add shredded chicken, if desired.


Jessica said... [Reply]

Thanks for the recipe Tracy. These were really yummy!

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