Burritos are one of my absolute favorite foods. So I got pretty excited about this Street-Style Barbacoa Burrito recipe from 30 Minute Vegan Dinners by Megan Sadd!

And what better way to jump back into blogging after a month-long “break” working on my cookbook, than with a new recipe and giveaway! But before we get to them, let me give you a little background on the author and book.

You may not realize it, but you’ve probably seen one of Megan’s beautiful vegan recipe videos on facebook, already! She runs the drool-worthy blog Carrots & Flowers, and 30 Minute Vegan Dinners is her first forray into published cookbooks. And what a convenient title to start with!

Firstly, this book is made up of 75 recipes, some being staples you use throughout the book, and the rest being dinners. Because it’s a dinner cookbook, you don’t have the traditional chapters dividing it up by breakfast, lunch, or dessert. Rather, Megan divides these dinners up by style of cuisine, such as “Southern Comfort Made Simple” and “Speedy Homestyle Italian”.

You’ll find the Street-Style Barbacoa Burrito recipe, that I’m sharing with you today, in the chapter dubbed “Quick & Easy Latin Flair”! To be 100% honest, my assistant and I kinda messed this up because we were making a few recipes at the same time. We diced the mushrooms instead of slicing, but they still turned out deliciously! So, word to the wise, pay closer attention than I when making the burritos.

Lastly, if you are a US resident that’s 18 & older, enter the giveaway after the recipe for a copy of the cookbook!

1 year: Baked Blueberry Cheesecake // 2 years: Spring Asparagus Herbed Focaccia // 3 years: Cauliflower Lentil Tacos // 5 years: Empowered Noodle Bowl // 6 years: Vegan Ceviche // 7 years: Mexican Tofu Frittata

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Yield: 4 servings

Street-Style Barbacoa Burrito

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Smoky, spicy Barbacoa-style portobello mushrooms wrapped in a burrito with cilantro lime rice, pinto beans and all the fixings! Here are a few direct quotes from my recipe testers for a taste of things to come:

"This was so so so so so amazing."
"My omnivore co-worker devoured it in two bites!"
"Flavor bomb in ya mouth!"

(Recipe reprinted with permission from 30-Minute Vegan Dinners by Megan Sadd)

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Ingredients

• 1/2 cup (100 g) long-grain white rice
• 1 cup (240 ml) vegetable broth
• Handful cilantro leaves
• Juice of 1 lime
• Salt and pepper, to taste

Barbacoa Mushrooms

• 1 yellow onion
• 1 tsp cooking oil
• 2 cloves garlic
• 10 oz (283 g) sliced portobellomushrooms
• 3 chipotle peppers in adobo sauce, divided
• 1 tbsp (15 ml) tamari
• 2 tsp (10 ml) agave nectar
• 2 tsp (4 g) ground cumin
• 1 tsp paprika
• 1 tsp dried oregano
• 1/2 tsp liquid smoke
• Juice of ½ lime

Pinto Beans

• 1 tsp cooking oil
• 1 (15-oz [425-g]) can pinto beans
• 1 (4-oz [113-g]) can green chiles
• 2 tsp (4 g) ground cumin
• 1/2 tsp salt
• 1/4 tsp garlic powder

Assembly

• 1 large tomato
• 1 romaine leaf
• 2 ripe avocados
• Extra-large whole-wheat tortillas
• Vegan cheddar shreds, optional
• 1/2 cup (122 g) plain, unsweetened non-dairy yogurt (optional)

Instructions

1. Make the rice with the broth in a rice cooker. Finely dice the onion while the rice cooks.
2. Heat the oil in a large pan over medium-high. Put 3/4 of the diced onions in the pan, reserving the rest for the beans. Mince the garlic, then add the garlic and sliced mushrooms to the pan.
3. Mince the chipotle peppers. Add 2 of the minced chipotles and tamari to the pan and stir well. Add the agave, cumin, paprika, oregano and liquid smoke. Cook until browned and softened, about 10 minutes, then reduce the heat to low. Squeeze the lime over the mushrooms before adding to the burritos.
4. Make the beans. Heat the oil in a small saucepan. Add the remaining onion, cook for 1 to 2 minutes until semi-translucent. Drain and rinse the pinto beans. Add the pinto beans, green chiles, cumin, salt, garlic powder and remaining chipotle pepper. Stir and reduce heat to low.
5. Dice the tomato and chop the lettuce. Slice the avocados. Mince the cilantro. Moisten the tortillas slightly and warm them in the microwave for 15 to 20 seconds or on the stove.
6. When the rice is finished, stir in the cilantro, lime juice, salt and pepper.
7. Build the burritos in a warm tortilla with a scoop of rice, pinto beans, portobello barbacoa, lettuce, tomato and avocado. Add the vegan cheez and yogurt. Wrap it up tight and stuff your face!

Notes

FRESH TIP!
If using ground chipotle powder, use 1 teaspoon per whole chipotle pepper.

Note from VYA: this recipe gets quite spicy, if that's not your thing, ease up on the chipotle.

Nutrition Information:

Yield:

4

Serving Size:

1 grams
Amount Per Serving: Unsaturated Fat: 0g

Did you make this recipe?

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