Are you craving a hearty and flavorful meal that captures the essence of Mexican cuisine? Look no further! Our Roasted Poblano and Mushroom Burritos are a delicious fusion of smoky poblano peppers, earthy mushrooms, and zesty spices, all wrapped in a warm tortilla. This recipe is perfect for a cozy dinner at home or a gathering with friends. Let’s dive into how you can easily recreate this mouthwatering dish in your own kitchen.
Roasted Poblano And Mushroom Burritos
Ingredients:
– 4 large poblano peppers
– 8 oz. mushrooms, sliced
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/2 tsp chili powder
– Salt and pepper to taste
– 1 cup cooked black beans
– 1 cup cooked brown rice
– 1 cup shredded cheese (cheddar or Monterey Jack)
– 8 large flour tortillas
– Olive oil
– Fresh cilantro, for garnish
– Lime wedges, for serving
– Salsa and sour cream, for topping
Instructions:
1. Preheat your oven to 400°F (200°C). Place the poblano peppers on a baking sheet and roast in the oven until the skins are charred, about 20-25 minutes. Remove from the oven and place the peppers in a bowl. Cover with plastic wrap and let them steam for 10 minutes. Peel off the skin, remove the seeds, and slice the peppers into strips.
2. In a large skillet, heat a drizzle of olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
3. Add the sliced mushrooms to the skillet and cook until they release their moisture and start to brown, about 5-7 minutes.
4. Stir in the ground cumin, smoked paprika, chili powder, salt, and pepper. Add the cooked black beans and brown rice to the skillet. Mix everything together and cook for an additional 2-3 minutes until heated through.
5. To assemble the burritos, place a few spoonfuls of the mushroom and bean mixture down the center of each tortilla. Top with roasted poblano strips and shredded cheese.
6. Fold the sides of the tortilla over the filling, then roll it up tightly like a burrito. Repeat with the remaining tortillas.
7. Place the assembled burritos on a baking sheet and bake in the oven for 10-15 minutes until the tortillas are golden and the cheese is melted.
8. Serve the roasted poblano and mushroom burritos hot, garnished with fresh cilantro and lime wedges on the side. Offer salsa and sour cream for topping, and enjoy this satisfying and flavorful meal with your loved ones.
Experience the heartwarming flavors of Mexico with our Roasted Poblano and Mushroom Burritos. Whether you’re looking for a cozy meal for a solo night in or a crowd-pleasing dinner for guests, this recipe is sure to impress. Serve these burritos with your favorite Mexican sides and embrace the comfort and joy of homemade cooking. Buen provecho!
