Sauteed Mushroom Burritos

I love mushrooms in everything, especially pasta. Some days it just seems so easy to throw some sauteed baby bellas in a good quality pasta with sea salt and grated Parmigiano, that I can get stuck in a rut. While I often combine mushrooms with black beans, I was looking for a lighter dish, so I made this quick, flavorful burrito.

Sauteed Mushroom Burrito
serves 4

1 Tbs. butter or olive oil
one large clove garlic, sliced
one small onion, chopped
8 oz. baby bella mushrooms, sliced
large pinch cumin

4 whole wheat flour tortillas
red leaf romaine lettuce
chopped tomato
sliced hot peppers
3 oz. goat cheese, crumbled
salt and pepper

Melt the butter in a large sauce pan on medium heat. Add the onion and garlic and sautee until slightly brown. Add the sliced mushrooms, turning often, until softened. Add the generous pinch of cumin and raise the heat to medium-high and allow the mushrooms to brown at the edges.

Warm the flour tortillas. Lay the lettuce leaves on the tortillas. Top with the sauteed mushrooms, divided between the four tortillas. Add the tomatoes, peppers, crumbled goat cheese and sprinkle with salt and pepper.

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Quick and Easy Fajita for One

Quick and Easy Fajita for One
Quick and Easy Fajita for One

Simply perfect. Single-serving cooking can be fun, creative, fast, healthy and delicious. As a result of a too-meager lunch, I returned home from work terribly hungry, yet with not a lot of time to get a meal in before I went to meet friends for an evening of Julie and Julia (My Life in France is a great book, and Meryl Streep delights me), I need a quick, delicious dinner. Sliced CSA onions and peppers quickly fried in a skillet with a left-over soy chicken patty, tossed in an whole wheat tortilla alongside fresh tomatoes, avocado, cheddar, and some chunky tomatillo salsa I made a few weeks ago.