I really like Mexican food. Actually, I probably would go as far as saying it’s my favourite cuisine. Fresh, vibrant and fun; it’s how food should be. This mushroom burrito bowl is easy, healthy and full of colour. Now, I’m not going to claim it as authentic Mexican. It’s more a Georgie Eats does Tex-Mex kinda thing. But, no matter the origin, one thing’s for sure:
It’s damn delicious.
This mushroom burrito bowl is made up of:
- Spicy mushroom taco meat
- Smoky fried black beans & corn
- Zesty tomato salsa
- Nutty brown rice
- Crisp lettuce
- Creamy mashed avocado
All components are delicious on their own, but when eaten together… BAM! Beautiful things happen. Everything can be made in advance which is helpful if feeding guests. It’s also great to meal prep for lunchboxes. There are some helpful tips later in the post.
MUSHROOM TACO MEAT?
Traditionally a burrito/burrito bowl would be made with either beef or chicken. I wanted to create a vegetarian option without the use of a meat substitute. Mushrooms are the perfect alternative as they have a deep umami flavour, but also take seasoning really well. Mincing the mushrooms takes a little time, but very little skill. Just get yourself a large knife and whack away at them until they resemble some sort of mince. Add lots of flavour with Mexican style seasoning, then enjoy! Whether you are a meat-eater or not, you will love it. It’s ingenious if I don’t say so myself.
MUSHROOM BURRITO BOWL MEAL PREP
When life gets busy, meal prep is your best friend. This mushroom burrito bowl is ideal to prep up on a Sunday for lunchboxes throughout the week.
Keep the mushroom taco meat, smoky black beans, tomato salsa and cooked rice all in separate airtight containers (I use these ones!). Leave the avocados whole and mash them last-minute before assembling. Add a handful of lettuce into your dish/lunchbox and layer everything else on top. I quite like this burrito bowl cold, especially if it’s a lunchbox situation. All cooked components can be reheated in the microwave if you would prefer it warm. Just assure everything is piping hot before serving.
I hope you love this recipe as much as I do. It’s been a favourite in my household for a little while now and I’m certain it will become one in yours too! If you do make these burrito bowls please let me know by tagging me in an insta @georgieeatsuk, using the #georgieeats, or leaving me a message down below. Keep smiling!
MUSHROOM BURRITO BOWLS
Spicy mushroom taco meat, zesty salsa, smoky black beans & corn and creamy mashed avocado on a bed of nutty brown rice. A great lunch/dinner and perfect to meal prep! Vegan, GF & healthy.
For The Tomato Salsa
- 300 g (1 + 1/2 cup) cherry tomatoes quartered
- 1/2 red onion finely diced
- 15 g (1/2 bunch) coriander roughly chopped
- 1 tbsp extra virgin olive oil
- Juice of 1 lime
For The Mushroom Taco Meat
- 400 g (5 cups) mushrooms
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 tsp ground coriander
- 1 tsp chilli flakes
- 2 tbsp tomato puree
- 2 tbsp tamari/soy sauce
For The Smoky Black Beans
- 1 tbsp olive oil
- 1 clove garlic minced
- 1 400g can black beans drained & rinsed
- 1 300g can sweetcorn drained
- 1 tsp cumin
- 1 tsp smoked paprika
- 500 g (2 cups) cooked brown rice
- 4 handfuls lettuce
- 2 avocados mashed
- Lime wedges
- Fresh coriander
Start with making the salsa. Combine all ingredients together in a small bowl along with a large pinch of sea salt and black pepper. Cover and keep refrigerated until serving.
Using a large knife, thinly slice the mushrooms, then slice them the other way. Continue dicing the mushrooms until you have small even pieces that roughly resemble mince.
Heat a large frying pan over medium heat and add the mushrooms. Fry for 5 minutes, stirring frequently, until soft and browned. Add the spices, tomato puree, tamari/soy sauce and a large pinch of salt. Give everything a good stir and continue to fry for 5 minutes until all the liquid has been absorbed.
Meanwhile, make the black beans. Heat the oil in a large pan over a high heat and add the garlic, black beans, sweetcorn, spices and a really generous pinch of salt. Cook for 5-7 minutes, stirring occasionally, until slightly charred. Watch the pan carefully here: you want the beans & corn to get some colour, but not to burn.
To serve, fill the bowls with brown rice and a handful lettuce. Top with the salsa, mushroom taco meat, black beans, mashed avocado, a wedge of lime and a sprinkling of fresh coriander. Enjoy hot or cold.
For meal prep tips, see within the post. Each componant will keep in the fridge for up to 4 days.
A few ingredient notes:
If you love meal prepping, why not try my roasted vegetable and lentil salad? It’s perfect for on-the-go lunches!