Mad Mex Super Portobello Burrito
Source of Recipe
Mad Mex
List of Ingredients
* 2 tablespoons olive oil
* 1 teaspoon kosher salt
* 1 teaspoon freshly ground black pepper
* 1 tablespoon chopped garlic
* 2 large portobello mushroom caps, 4 to 5 inches in diameter
* 4 (12-inch) flour tortillas
* Mexican Rice (recipe follows)
* Chickpea Chili (recipe follows)
* 1 to 1 1/2 cups fresh spinach leaves, cleaned, stems removed
* 1 to 1 1/2 cups grated Monterey Jack cheese
* Sour cream and guacamole (optional)
* Mad Mex Salsa (optional)Recipe
Place the olive oil, kosher salt, black pepper and garlic in a stainless steel bowl, and mix thoroughly with a wire whisk. Using your hands, rub the mixture into each side of the mushroom caps. Do not dip the mushrooms in the marinade, because the spice will not distribute evenly. Place the mushrooms, gill side down, on a plate for a few minutes, until the excess oil is absorbed.
Grill the mushrooms for 2 to 3 minutes on each side, or until tender. Do not overcook. When done, let the mushrooms cool and slice them into 1/4-inch strips, or according to preference.
Heat the tortillas for about 10 seconds on high power in a microwave oven. Lay the tortillas out flat. Place a 1/4-cup scoop of Mexican Rice halfway between the middle of a tortilla and the end nearest you. Add a 1/4-cup scoop of Chickpea Chili on top of the rice, and top with a handful of spinach, to taste. Add the slices from half of a portobello cap onto each burrito. Top with a handful of cheese, to taste.
Roll up the burrito halfway from the bottom. Fold in the sides so it looks like an envelope; roll up the rest of the burrito. Serve with a scoop each of sour cream, guacamole and Mad Mex Salsa on the side, if desired.
Makes 4 burritos.
Mexican Rice
* 2 tablespoons olive oil
* 1/4 cup grated onion
* 1/4 cup grated carrot
* 2 cups Converted rice, uncooked
* 1 cup tomato juice
* 1 bay leaf
* 1 tablespoon kosher salt
* 1 tablespoon freshly ground black pepper
Warm a pot with straight sides over medium heat. Add the oil and let it get moderately hot. Briefly saute the onion and carrot, then stir in the rice. Add the tomato juice, bay leaf, salt and black pepper. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot tightly and cook for 20 minutes. Remove the bay leaf and serve.
Makes about 3 cups.
Chickpea Chili
* 2 pounds fresh tomatillos, washed and peeled
* 2 jalapeno peppers, stems removed
* 1/2 cup roughly chopped Spanish onion (1/2-inch pieces)
* 4 cloves garlic
* 2 teaspoons kosher salt
* 1/4 cup olive oil
* 1 (32 ounces) can chickpeas, drained and rinsed
* 1 tablespoon freshly ground black pepper
* 2 tablespoons chopped cilantro
Heat the oven to 500 degrees.
Place the tomatillos in a heavy-duty ovenproof pan or pot with the jalapenos, onion, garlic, kosher salt and olive oil. Place the vegetables in the oven and roast until they are soft and lightly browned, for 20 to 25 minutes.
Remove the tomatillo mixture from the oven, pour into a blender and puree until smooth. You might have to do this in 2 batches. Pour the pureed mixture through a fine-mesh strainer, and pour the strained mixture into a saucepan. Place the pan over medium heat. Add the chickpeas, and bring the mixture to a simmer. Stir in the pepper and cilantro.
Makes about 6 1/2 cups.
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