Go Back

Mushroom Tinga Burrito Bowl

Print Recipe
Prep Time 2 hours
Cook Time 40 minutes
Servings 4 people

Ingredients
  

Pickled Red Onions

  • 1 red onion sliced into rings
  • 3/4 cup white vinegar
  • 1 tbsp sugar
  • 1 tsp salt
  • 10-12 black peppercorns
  • 2 bay leaves

Cumin Lime Rice

  • 2 cups uncooked brown rice
  • 4 cups vegetable stock
  • 1 tsp ground cumin
  • 1/2 tsp salt

Mushroom Tinga Burrito Bowls

  • 4 chipotle peppers in adobo
  • 2 limes juiced, divided
  • 2 tbsp olive oil
  • 1 sweet onion diced
  • 4 cloves garlic minced, divided
  • 227g button mushrooms
  • 227g cremini mushrooms quartered
  • 1 can diced tomatoes
  • 1/4 cup vegetable stock
  • 2 tsp ground cumin
  • 2 tsp dried oregano
  • 1 avocado diced
  • 10-12 cherry tomatoes quartered
  • 1-2 jalapenos quartered and sliced
  • 1/4 cup cilantro finely chopped
  • 1/2 tsp salt
  • 1 batch Cumin Lime Rice See above
  • 1-2 handfuls tortilla chips
  • 1/4 cup feta cheese crumbled
  • 1 batch Pickled Red Onions See above

Instructions
 

Pickled Red Onions

  • In a small bowl, whisk to combine the vinegar, salt and sugar. Whisk until the sugar is mostly dissolved. Set aside.
  • Place the onion in a medium-sized bowl and cover with the vinegar mixture. Add the peppercorns and bay leaves and cover. Let stand at room temperature for at least 2 hours. Or transfer to the fridge and let pickle overnight.

Cumin Lime Rice

  • Stir to combine all ingredients in a medium saucepan. Place over medium-high heat and bring to a boil. Reduce to a simmer. Let cook covered for 35-40 minutes or until the moisture is absorbed and the rice is fluffy.
  • Take the rice off of the heat. Fluff with a fork and replace the cover. Set aside until ready to serve.

Mushroom Tinga Burrito Bowls

  • Place the chipotle peppers and juice of 1 of the limes in a food processor. Blitz until smooth. Transfer to a bowl and set aside.
  • Heat the olive oil in a large, deep skillet until shimmering. Add the onion along with a healthy pinch of salt. Lower the temperature and sweat the onions for 10 minutes or until translucent. Not browned. Add 3 cloves of the garlic and saute until fragrant, about 2-3 minutes more.
  • Increase the heat to medium and add the mushrooms along with another pinch of salt. Saute until the mushrooms are well browned, about 10 minutes.
  • Pour the chipotle puree into the skillet along with the can of tomatoes, stock, oregano, and cumin. Increase the temperature and bring the mixture to a boil. Reduce to a simmer and cook uncovered for 15-20 minutes or until the sauce has reduced to a jammy consistency. Take the mushrooms off of the heat and keep warm until ready to serve.
  • While the mushrooms are simmering, place the avocado, cherry tomatoes, jalapenos, cilantro, salt, the remaining lime juice and the remaining clove of garlic in a large bowl. Toss to combine. Set aside.
  • To build the bowl, create an even layer of Cumin Lime Rice on the bottom of the bowl. Spoon the mushrooms on top, and the avocado salsa beside the mushrooms. Add 6-7 rings of the pickled red onions, and a handful of tortilla chips. Finish the bowl with crumbled feta and additional cilantro. Serve immediately with hot sauce.