Hongos burrito by Brad the Boxer

Total Time
55 min
15 min
40 min


Uncooked sweet onions

1½ medium, finely chopped, divided

Olive oil

2 tsp

Garlic clove

2 clove(s), finely chopped, divided

Uncooked long grain white rice

1 cup(s)


½ cup(s), thinly sliced, divided

Uncooked oyster mushroom(s)

12 oz, torn into shreds

Ground cumin

2 tsp

Dried ground coriander

1 tsp


2 tsp

White pepper

½ tsp

Garlic powder

1 tsp

Black pepper

1 tsp

Table salt

¼ tsp, plus more to taste

Jalapeño pepper(s)

2 medium, seeded and finely chopped, divided

Pineapple juice

¼ cup(s), plus a splash

Fresh yellow corn

2 medium, kernels cut from cob


2 small, seeded and diced

Uncooked red onion(s)

½ medium, finely chopped

Fresh lime juice

3 Tbsp, divided

Champagne vinegar

1 Tbsp

Canned black beans

8 oz

Siete Grain free tortillas, cassava & coconut

4 tortillas


  1. Preheat oven to 400°F.
  2. Rice: In a large pot, heat the olive oil on medium. Add 1 garlic clove and 1/2 of a sweet onion. Cook for 5 to 6 minutes, or until golden. Stir in the rice and 1 1/2 cups water. Cover and heat to a boil on high. Reduce heat to simmer. Simmer 20 minutes. Add 2 tbsp lime juice and 1/4 cup cilantro. Season with salt to taste. Set aside.
  3. Mushrooms: In a medium bowl, toss the mushrooms with 1 tbsp avocado oil, cumin, coriander, paprika, white pepper, and garlic powder. Season with 1/4 tsp salt. Spread out on a sheet pan and bake for 20 minutes. Transfer the mushrooms to a medium skillet, along with the jalapeño and 1/2 of a sweet onion. Cook on medium-high 5 minutes. Add the pineapple juice, stirring and scraping up any browned bits. Cook 1 to 2 minutes, until pan is deglazed. Set aside.
  4. Corn salsa: In a large bowl, combine the corn, avocados, champagne vinegar, 1/2 of a red onion, remaining jalapeño, remaining 1/4 cup of cilantro, and a splash of pineapple juice. Season with salt to taste.
  5. Black beans: In another medium skillet, heat the remaining avocado oil on medium-high. Add the remaining 1/2 of a sweet onion and 1 garlic clove. Cook 3 to 5 minutes. Add the beans and cook 5 minutes. Remove skillet from heat. With a potato masher, mash the beans and stir in remaining 1 tbsp lime juice.
  6. To assemble burritos, add the rice, mushrooms, salsa, and beans to the tortillas*.
  7. *To make Brad the Boxer's cassava tortillas, peel, cube, boil, and mash 2 russet potatoes and combine with 2 1/2 cups cassava flour. Knead into a ball and set aside. Dust your work surface with 2 tbsp cassava flour. Divide the ball of dough into 4 smaller balls. Roll each out into thin circle. Cook each in a nonstick skillet brushed with avocado oil.