The perfect weeknight dinner that’s also an amazing alternative to beans or meat for burritos. So clean, so delicious, and easily customizable with your choice of toppings and sides. Serves 1.
INGREDIENTS:
Olive oil
1 package shiitake mushrooms
¼ tsp smoked paprika
¼ tsp cumin
¼ tsp JF Spicy Salt
A pinch of chili powder
1 grain-free tortilla
TOPPINGS:
Plant-based Colby Jack, melted (I like VioLife)
Romaine, shredded (sub cabbage)
Avocado, sliced
Red onion, sliced thin on the mandolin
Cilantro, coarsely chopped
Salsa Verde
Hot Sauce (I like Tia Lupita)
PROCESS:
In a large sauté pan begin to warm the olive oil and cook down your shiitakes, allowing them to shrink and become tender. Season with smoked paprika, cumin, JF Spicy Salt, and chili powder; incorporate well.
Begin to build your burrito using the grain-free tortilla as your base. Layer upwards with melted vegan Colby Jack, shredded romaine, shiitakes, avocado, red onion, and cilantro. Finish with your hot sauces and JF Spicy Salt.