Chipotle Mushroom, Bean, and Rice Burrito

Ingredients

• White rice

  Long-grain, regular, raw, enriched

  ½ cup or 93g

• Fresh cilantro

  Coriander leaves, raw

  4 tbsp or 4g

• Lime juice

  Raw

  4 tbsp or 60g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Onions

  Raw

  1 medium or 110g

• Olive oil

  Salad or cooking

  2 tsp or 9g

• Garlic

  Raw

  2 cloves, minced or 6g

• Mushrooms

  Brown, italian, or crimini, raw

  4 cup sliced or 288g

• Chipotle Peppers in Adobo Sauce

  in Adobo Sauce, La Costena

  3 peppers or 35g

• Soy sauce

  Regular sodium, Shoyu

  1 tbsp or 16g

• Sweetener, syrup, agave

  2 tsp or 18g

• Cumin

  Spices, cumin seed

  4 tsp, ground or 12g

• Paprika

  Spices

  1 tsp or 2g

• Oregano

  Spices, dried

  1 tsp, ground or 2g

• Hickory Liquid Smoke

  Wright's

  ½ tsp or 50g

• Pinto beans

  Mature seeds, canned

  2 cup or 480g

• Pace diced green chilies

  Campbell soup company

  8 tbsp or 120g

• Garlic powder

  Spices

  ¼ tsp or 0.8g

• Tomatoes

  Red, ripe, raw, year round average

  1 medium whole or 123g

• Lettuce

  Romaine or cos, raw

  2 leaf outer or 56g

• Avocados

  Raw, All commercial varieties

  1 fruit or 201g

• Tortillas

  Ready-to-bake or -fry, flour

  4 tortilla, extra large or 456g

Directions

1. Cook the rice according to package directions.
2. Heat half of the olive oil in a large pan over medium-high heat. Add three-quarters of the diced onion, reserving the rest for the beans, and cook a few minutes. Add minced garlic and sliced mushrooms.
3. Add soy sauce and two-thirds of the minced chipotle peppers to the pan, stirring well. Add agave, cumin, paprika, oregano, and liquid smoke. Cook until browned and softened, about 10 minutes. Squeeze half of the lime juice over the mushrooms and reduce the heat to low until ready to assemble burritos.
4. Heat the remaining olive oil in a small saucepan. Add the remaining onion and cook for 1 to 2 minutes until semi-translucent.
5. Drain and rinse the pinto beans, then add to the pan along with green chiles, cumin, salt, garlic powder, and the remaining chipotle pepper. Stir and reduce heat to low.
6. Dice the tomato and chop the lettuce. Slice the avocados and mince the cilantro. Moisten the tortillas slightly and warm them in the microwave for 15 to 20 seconds or on the stove.
7. When the rice is finished, stir in the fresh chopped cilantro, remaining lime juice, salt, and pepper.
8. Assemble the burritos with a scoop of rice, pinto beans, mushroom mixture, lettuce, tomato, and avocado. Wrap tightly and serve.

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