Vegetarian Carne Asada Burrito
Take your meatless cravings to the next level with this irresistible Vegetarian Carne Asada Burrito! Packed with bold flavors and vibrant textures, this recipe swaps traditional steak for marinated portobello mushrooms, grilled to perfection with smoky spices and zesty citrus juices. Wrapped in soft flour tortillas, each bite is layered with fluffy rice, hearty black beans, diced red onions, fresh tomatoes, creamy avocado, melty cheddar cheese, and a touch of heat from sliced jalapeños. Perfect for vegetarians or anyone seeking a plant-based spin on a classic, this burrito delivers a satisfying and nutritious experience in every bite. Simple to prepare in under an hour, it’s the ultimate comfort food for lunch, dinner, or whenever your burrito cravings hit!
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 4 whole large portobello mushroom caps
- 3 tablespoons olive oil
- 3 tablespoons soy sauce
- 2 tablespoons lime juice
- 2 tablespoons orange juice
- 3 cloves garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 0.5 teaspoon black pepper
- 1 teaspoon salt
- 4 whole large flour tortillas
- 2 cups cooked rice
- 1 cup canned black beans, drained and rinsed
- 0.5 cup diced red onion
- 0.5 cup chopped cilantro
- 1 cup chopped tomatoes
- 1 cup shredded cheddar cheese
- 0.5 cup sour cream
- 0.25 cup sliced jalapeños
- 1 whole sliced avocado
Instructions
Clean the portobello mushroom caps with a damp paper towel and remove the stems.
In a bowl, whisk together olive oil, soy sauce, lime juice, orange juice, minced garlic, cumin, smoked paprika, chili powder, black pepper, and salt.
Place the mushrooms in a shallow dish, pour the marinade over them, and let them marinate for at least 20 minutes, turning occasionally to ensure even coating.
Preheat a grill or skillet over medium heat.
Grill the marinated mushrooms for about 5-7 minutes on each side, or until they are soft and have nice grill marks.
Remove the mushrooms from the heat and let them cool slightly, then slice them into strips.
Warm the flour tortillas in a pan or microwave until soft and pliable.
Place a warm tortilla on a flat surface, and layer with cooked rice, black beans, grilled mushroom slices, diced red onion, cilantro, chopped tomatoes, cheddar cheese, sour cream, jalapeños, and sliced avocado.
Fold the sides of the tortilla over the filling, then roll it up tightly to form a burrito.
Repeat the process for the remaining tortillas.
Serve immediately, optionally with salsa or additional toppings as desired.
Nutrition Facts
Calories |
828 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.8 g | 50% | |
| Saturated Fat | 13.9 g | 70% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 45 mg | 15% | |
| Sodium | 1805 mg | 78% | |
| Total Carbohydrate | 99.4 g | 36% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 8.5 g | ||
| Protein | 26.1 g | 52% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 381 mg | 29% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 1134 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
