• Ingredients:
  • 1 cup water
  • ½ cup white rice
  • 4 tablespoons olive oil, divided
  • 8oz package of sliced FunGuy white button mushrooms
  • 1 small onion, minced
  • 1 16 oz can black beans, rinsed
  • ½ tablespoon paprika
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • ½ teaspoon ground cumin
  • ½ teaspoon salt
  • 3 tablespoons tomato paste
  • ½ cup vegetable broth
  • 6-10 Padrón peppers
  • 1 lemon, juiced
  • 6 large flour tortillas
  • cilantro (optional)

Are you the gambling type and enjoy a little spicy surprise sometimes? Then wrap up your week with a toss of the dice and make our new rice and bean burritos! 

Sure these seem like basic vegan friendly mushroom filled FunGuy burritos, but these include blistered Spanish Padrón peppers, which are either spicy, or not at all! Will there be a hint of burn, or just a tasty bite? 

We say trust your luck, make the bet, and give them a try!

DIRECTIONS:

  1. Combine the water and rice in a pot and bring it to a boil over high heat. Reduce the heat to low and cover with a lid. Allow the rice to cook 15 minutes, or until it seems most of the water has evaporated. Remove from heat, leaving the lid on and allow the rice to steam another 10 minutes. Fluff with a fork when ready to serve. 
  2. While the rice cooks, prepare the FunGuy mushrooms and beans. 
  3. Heat half of the olive oil in a skillet over medium high heat. Add the onions and cook one minute, then add the mushrooms and the whole padrón peppers to the pan. Cook the mushrooms and peppers 5-7 minutes, or until the mushrooms have browned and the peppers have blistered. Transfer just the mushrooms to a dish and transfer the peppers to a cutting board.  Remove and discard the stems from the peppers before and roughly chopping, and adding to the bowl with the mushrooms. Cover to keep warm. 
  4. Pour the remaining olive oil into the pan, add the beans, and season with the paprika, chili powder, garlic powder, cumin, and salt. Add the tomato paste and vegetable broth, stirring well with the beans. Let everything come up to a simmer, then reduce the heat to medium-low and cover, stirring frequently. Once the liquid has mostly been absorbed, taste and season with salt if necessary.  Turn off the heat and leave covered until ready to assemble the burritos. 
  5. To assemble, lay the tortillas out on a flat surface and layer the beans, rice, mushrooms and peppers, and cilantro down the middle of the tortilla, leaving a half inch free on either end. Fold the ends inward and roll the tortilla around the filling. Repeat with the rest of the tortillas and ingredients. Serve immediately. 

Have a Fun meal!