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Photo of Hongos Burrito by Brad the Boxer by WW

Hongos Burrito by Brad the Boxer

11
Points®
Total Time
55 min
Prep
15 min
Cook
40 min
Serves
4
Difficulty
Difficult

Ingredients

Cooking spray

6 spray(s)

Sweet onion

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)

Cilantro

½ cup(s), thinly sliced, divided

Oyster mushroom

12 oz, torn into shreds

Ground cumin

2 tsp

Ground coriander

1 tsp

Paprika

2 tsp

White pepper

½ tsp

Garlic powder

1 tsp

Black pepper

1 tsp

Table salt

¼ tsp, plus more to taste

Jalapeño pepper

2 medium, seeded and finely chopped, divided

Pineapple juice

¼ cup(s), plus a splash

Corn on the cob

2 ear(s), medium, kernels cut from the cob

Avocado

2 small, seeded and diced

Red onion

½ medium, finely chopped

Fresh lime juice

3 Tbsp, divided

Champagne vinegar

1 Tbsp

Canned black beans

8 oz, undrained

Siete Grain free tortillas, cassava & coconut

4 tortilla(s)

Instructions

  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, coat mushrooms with cooking spray and toss with 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 1/2 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: Coat another medium skillet with cooking spray and heat 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*. Fold in the sides of the tortillas and roll up.
  7. Serving size: 1 burrito

Notes

*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.

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