dairy freeveganvegetariandinnerlunchmeal

Mushroom And Kale Burritos

Name: Mushroom And Kale Burritos
Cook time: 19 min
Total time: 19 min
Yield: 2 servings
Ingredients: olive oil, to taste; 10 oz cremini mushroom, sliced; 2 cloves garlic, minced, divided; ½ teaspoon smoked paprika; 2 tablespoons low sodium soy sauce, divided; ¼ teaspoon liquid smoke; kosher salt, to taste; pepper, to taste; ½ medium yellow onion, sliced; 5 cups curly kale, chopped; ¼ cup low sodium vegetable broth; red pepper flake, to taste; 1 cup brown rice, cooked; 2 large flour tortillas

By Tasty19 min2 servings

These burritos are bursting with earthy flavors and wholesome ingredients! Packed with sautéed mushrooms, kale, and brown rice, these burritos are perfect for a quick and easy weeknight dinner.

Instructions

1
Heat a drizzle of olive oil in a large saucepan. Once the oil begins to shimmer, add the mushrooms and cook for 4-5 minutes, until most of their liquid has been released. Add a bit more olive oil, 1 clove of garlic, the paprika, 1 tablespoon soy sauce, and the liquid smoke and cook for 3-4 more minutes, until the mushrooms are golden brown. Season with salt and pepper to taste. Remove from pan and set aside.
2
To the same pan, add another drizzle of olive oil and the onion. Cook for 3-4 minutes, until the onion is semi-translucent. Add the kale and vegetable broth. Cover and steam for 5 minutes, or until the kale has wilted by about 75 percent.
3
Add another drizzle of olive oil, the remaining clove of garlic, red pepper flakes, remaining tablespoon of soy sauce, and pepper and cook for 2-3 minutes, until the garlic is fragrant.
4
To assemble a burrito, add ½ of the brown rice, ½ of the kale mixture, and ½ of the mushrooms to the center of a tortilla. Fold in the sides and roll up, keeping the filling tucked in place. Repeat with the remaining ingredients. Cut in half and serve.
5
Enjoy!

Recipe from tasty.co