Recipe Details

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Mushroom Burritos with Chipotle Sour Cream
Servings: x4
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Cuisine Type: Mexican
Freezable:  Yes
Ingredients:
  • 1/4 cup sour cream, fat free
  • 2 pepper chipotle, canned in adobo sauce, chopped fine
  • 4 tortilla, whole wheat
  • 1 tbsp canola oil
  • 1/2 cup onion, yellow, chopped
  • 1 mushroom, oyster, sliced (~5 1/4 oz)
  • 6 mushroom, shiitake, sliced (~3 3/4 oz)
  • 1 mushroom, portobello, sliced (~4 oz)
  • 1 cup cheese, feta, crumbled
  • 1/3 cup cilantro, fresh, chopped
  • 3 tomatoes, plum, seeded, chopped (~1 cup)
  • 1 avocado, pitted, peeled, cut into 1/2'" pieces
  • 1 tsp lime juice
Instructions:
  1. Prep
    1. Preheat the oven to 400F.
    2. Mix together the sour cream and chipotle.
    3. Let stand at room temperature.
  2. Cooking
    1. Wrap the tortilla shells in foil and heat in the oven for 5 minutes to soften.
    2. Heat the oil in a pan over medium high heat
    3. Add onion and mushrooms and saute until onion is translucent and mushrooms are tender, about 5 minutes.
    4. Add feta cheese, cilantro, tomatoes.
    5. Simmer until just heated through, about 1 minute.
    6. Stir in avocado and lime juice.
    7. Remove from heat.
    8. Distribute the filling equally among the tortillas.
    9. Top each with the sour cream chipotle mix.
    10. Roll up tortillas, enclosing filling completely.
    11. Arrange seam side down on same baking sheet.
    12. Bake until heated through, about 8 minutes.
Nutritional Facts
Nutrient (per serving)% DV
Calories 50225%
Total Fat 25g38%
    Saturated Fat 8g41%
    Trans Fat 0g--
Cholesterol 35mg12%
Sodium 988mg41%
Total Carbohydrate 57g19%
    Dietary Fiber 9g34%
    Sugars 5g--
Protein 17g34%
Vitamin A 962iu19%
Vitamin C 15mg25%
Calcium 255mg25%
Iron 4mg24%