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Mushroom and Black Bean Smothered Burritos
Ingredients
  • 100 g (~ ⅓ cup) white rice
  • 1 tablespoon oil
  • 1 medium onion, sliced or diced
  • 8 medium mushrooms, sliced or diced
  • 2 cloves garlic, minced
  • 2 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 tablespoon tomato puree / paste
  • 145 g (~ ⅔ cup) cooked black beans (~ ¾ of a standard tin)
  • Salt
  • Black pepper
  • 4 large flour tortillas
  • 150 g cheddar cheese, grated (~ 1 ½ cups when grated)
  • 1 tablespoon pickled jalapeños (I used green), finely chopped
  • 1 tablespoon coriander (cilantro), finely chopped
  • 3 tablespoon sour cream
  • Toppings, to serve (optional): diced tomatoes, diced red onion, black olives, fresh coriander, jalapeños, diced avocado, etc.
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