Mushroom And Kale Burritos

Mushroom And Kale Burritos

Recipe by Rachel Gaewski from tasty.co

Lunch

Ingredients

2

2 servings

  • 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

Instructions

  • 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.
  • 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.
  • 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.
  • 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.
  • Enjoy!

Nutritional Facts

Per 2 servings

  • Calories: 1077
  • Carbohydrate: 174g
  • Fat: 31g
  • Fiber: 24g
  • Protein: 38g
  • Sugar: 19g

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