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Savory Shiitake & Creamy Pinto Bean Burritos
recipe
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Brooklyn
Savory Shiitake & Creamy Pinto Bean Burritos
Micole Rondinone
Micole Rondinone
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$1.00
As it turns out the most difficult thing about this recipe is mastering your burrito rolling but once you do, it’s a skill that will not go to waste because you’ll want to make these again and again. This burrito highlights shiitake mushrooms tossed in a buttery spice blend and layered with savory rice, sharp cheddar, and creamy pinto beans. And of course, get creative with all your burrito add-ons, like radishes, homemade guacamole, and your favorite salsa or hot sauce.
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You Need

1 Burrito
  • 1 burrito-sized flour tortilla
  • 2 medium Shiitake Mushrooms, cleaned & dried
  • Kosher salt
  • Extra virgin olive oil
  • Neutral oil (avocado, sunflower, safflower, canola)
  • 1 Tbsp unsalted butter
  • 1/4 tsp Adobo Seasoning
  • Shy of 1/4 tsp Smoked Paprika
  • Shy of 1/4 tsp Ancho Chili Powder or Cayenne Powder
  • 1/4 tsp Garlic Powder
  • 1/4 tsp freshly ground Black Pepper
  • 2 Tbsps Creamy Pinto Beans
  • 3 Tbsps cooked rice, cooked in vegetable broth with a pinch of salt
  • 2-4 thin slices Sharp White Cheddar
  • 2-3 Tbsps Sour Cream
  • OPTIONAL: thinly sliced radish rounds, homemade guacamole or pico de gallo

    • How To

    1. Cook a batch of 1/2 cup uncooked rice in vegetable broth with a pinch of salt. Prepare creamy pinto beans; this recipe makes more than one burrito. Prepare any optional add-ons like homemade guacamole or pico de gallo.
    2. Score clean, dry shiitake mushrooms along the top side about 1/8 inch deep. Drizzle both sides with olive oil and sprinkle with salt.
    3. Heat a sauté pan over medium-high heat and add the mushrooms scored side down. Sear until golden brown per side. Remove and slice into 1/2 inch strips.
    4. Place the pan back on medium heat. Add butter, Adobo Seasoning, Garlic Powder, Black Pepper, Smoked Paprika, and Ancho Chili Powder or Cayenne Powder. Stir to distribute evenly.
    5. When butter is bubbly, add mushroom strips back to the pan. Toss for a minute. Remove mushrooms, leaving butter and spices in the pan.
    6. Watch butter until it smells toasty and turns brown, then remove from heat. Add rice to the pan, coating it in the butter and spice mixture. If butter burns, use plain rice.
    7. To assemble the burrito, place rice, beans, mushrooms, and add-ons (sliced cheddar cheese, radish, guacamole, sour cream, pico de gallo) slightly off-center on the tortilla. Keep it compact to ensure easy wrapping.
    8. Wrap burrito by folding two sides in, then fold the side facing you over the contents and tuck in. Finally, roll it over to seal.
    9. Rinse the pan and dry it. Heat with a neutral oil over medium-high heat. Place the burrito flap side down. Cook until each side is golden and crispy.
    10. Serve warm and enjoy with your favorite toppings and hot sauces.