Mushroom Burrito Bowl
Easy mushroom burrito bowl containing spiced skillet mushrooms, beans, rice and more! Plant-based, vegan.
Servings: 1 meal
Equipment
- skillet
Ingredients
- 1 cup rice cooked
- ¾ cup pinto beans canned
- ¼ cup vegan cheese shreds optional
- ⅓ cup salsa
- ⅓ cup cilantro finely chopped
- ¼ cup sour cream vegan
- avocado optional
Skillet Mushrooms
- 1 ⅓ cups shiitake mushrooms washed, dried and sliced
- 2 teaspoon olive oil extra virgin
- 1-2 teaspoon taco seasoning salted
- 1 clove garlic minced, optional
- 1 lime sliced
Sides
- 2-3 tortillas warmed with vegan butter
Instructions
- Warm a skillet over high heat. Add the olive oil. When oil is hot, add in the shiitake mushrooms. Cook for 3-5 minutes, until softened and browning on the edges. Add in the taco seasoning and squeeze of lime. Turn off heat. Toss well. Set aside.
- Warm up your rice and beans.
- Melt cheese over beans - using microwave for 30 seconds.
- Build your bowl: beans, rice, salsa, sour cream or guac, sprinkle cilantro over top. Squeeze lime juice over top. Add the skillet mushrooms and garnish with lime slices. Serve! Optional: serve with warmed, buttered tortillas.
Nutrition Estimate
Calories: 625kcal | Carbohydrates: 106g | Protein: 20g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 1276mg | Potassium: 1681mg | Fiber: 19g | Sugar: 13g | Vitamin A: 819IU | Vitamin C: 24mg | Calcium: 159mg | Iron: 5mg