Vegan Burrito Filling

This is a hearty filling brimming with good-for-you vegetables. Use a food processor to chop up the veggies, if you have one at hand, it's a real time saver!

Ingredients (serves 4-6)
- 400 g mushrooms, finely chopped
- 1 large onion, minced
- 1 large carrot, finely grated
- 1 red pepper (or other color), finely chopped
- 1 cup diced tomatoes (hold the juice)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/4 teaspoon cayenne, or more, to taste
- sea salt and freshly ground black pepper, to taste
- 3 Tablespoons extra virgin olive oil

Heat the oil in a heavy bottom pan, add the onion and sauté until translucent. Add the carrots and peppers and continue cooking for about 5 minutes, until softened, then add the mushrooms, season with salt and pepper and cook, stirring often until the juices have evaporated. Add in the diced tomatoes and cook for about 5 minutes longer or until they have softened. Sprinkle the garlic powder, onion powder, paprika and cayenne and cook, stirring constantly for about one minute. Taste and adjust the seasonings and remove from heat. Use it to fill tortillas.
Additional toppings that go particularly well: tofu and baby spinach dip (get the recipe here) or cashew and tofu cream (recipe here), boiled corn, black beans, edamame, avocado, red peppers, onions, baby spinach and a dash of sriracha! Buen provecho!

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