Make-Ahead Overstuffed Burrito With Mushrooms, Cheddar And Tomato Rice Recipe Recipe

Name: Make-Ahead Overstuffed Burrito With Mushrooms, Cheddar And Tomato Rice Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium yellow onion, halved and sliced into 1/4-inch-thick half-moons; 1 large green bell pepper, halved, seeded, cut into strips; 4 1/2 teaspoons extra-virgin olive oil; 1/4 teaspoon chili powder; Kosher salt and freshly ground black pepper; 1/2 cup basmati rice; About 1 cup tomato juice, preferably from canned San Marzano tomatoes; 1 tablespoon unsalted butter; 10 ounces baby bella or cremini mushrooms, sliced 1/4-inch thick; 1/2 cup shredded Cheddar cheese; 2 large or 4 small flour tortillas

Servings: persons

1 medium yellow onion, halved and sliced into 1/4-inch-thick half-moons
1 large green bell pepper, halved, seeded, cut into strips
4 1/2 teaspoons extra-virgin olive oil
1/4 teaspoon chili powder
Kosher salt and freshly ground black pepper
1/2 cup basmati rice
About 1 cup tomato juice, preferably from canned San Marzano tomatoes
1 tablespoon unsalted butter
10 ounces baby bella or cremini mushrooms, sliced 1/4-inch thick
1/2 cup shredded Cheddar cheese
2 large or 4 small flour tortillas

1
Preheat oven to 450 degrees F. Toss onions and peppers with 3 teaspoons oil, chili powder, 1/2 teaspoon salt and 1/4 teaspoon black pepper until well coated. Lay in single layer on parchment-lined baking sheet. Roast until onions are charred in spots and peppers are tender and beginning to brown, about 25 minutes.
2
Cook rice according to package instructions with tomato juice (instead of water or stock) and butter. Meanwhile, heat 1 teaspoon oil in large skillet over high heat until shimmering. Add mushrooms. Sprinkle with 1/4 teaspoon each salt and black pepper. Cook without moving until well-browned, about 2 minutes. Reduce heat to medium-high and cook, stirring, until mushrooms release juices and brown. Add remaining 1/2 teaspoon oil if needed. Turn heat down slightly and cook, stirring occasionally, until thoroughly browned and lightly crisped, about 5 minutes longer.
3
Let vegetables and rice cool, then toss together in a large bowl. Sprinkle 2 tablespoons Cheddar onto each tortilla; divide rice and vegetable mixture between them on top of cheese. Sprinkle 2 more tablespoons Cheddar into each tortilla over vegetables. Fold in sides of tortillas and tightly wrap. Store in refrigerator until ready to eat. To reheat, cover with lightly damp paper towel and microwave about 1 minute 30 seconds to heat through and melt cheese, flipping halfway through. Let sit 1 minute before cutting.

428

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 medium yellow onion, halved and sliced into 1/4-inch-thick half-moons, 1 large green bell pepper, halved, seeded, cut into strips, 4 1/2 teaspoons extra-virgin olive oil, 1/4 teaspoon chili powder, and more.

Yes, Make-Ahead Overstuffed Burrito With Mushrooms, Cheddar And Tomato Rice Recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Make-Ahead Overstuffed Burrito With Mushrooms, Cheddar And Tomato Rice Recipe

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