My love of Tex-Mex food hit a road block when eight years ago I moved to Australia. Australia is not know for its Mexican food! In fact the last proper Mexican food I had was a year and a half ago when I was last State Side. You may assume that this would have taken place in Texas – home of Tex-Mex, but no. This tasty and memorable Mexican experience took place in New York City at a great little place called Mama Mexico. This sensational Mexican restaurant serves up your usual range of Mexican delights and most notably makes the very best guacamole fresh at your table – AMAZING!
With distance providing quite a conundrum, I have resolved that it will be only through my own preparation that I will be able to enjoy this iconic genre of food. Cinco de Mayo (the fiftieth of May – Mexican Independence Day) holiday is fast approaching. Now is the perfect time to create your own fiesta at home!
This recipe isn’t your usual bean and cheese burrito… it’s even better. With tons of flavour and jam packed with vegetables, what isn’t to love. The mushrooms give a meaty texture – a great meat alternative. Great for young and old alike.
Zucchini and Mushroom Burritos
- 2 large Portobello Mushrooms (stems removed and outer skin removed, sliced 1/2 inch thick)
- 2 Zucchinis (sliced into 1/2 inch sticks)
- 1 Red Onion (sliced 1/4 inch)
- 2tsp Dried Oregano
- 2Tbsp Oil (I used Rice Bran Oil)
- Tortillas (Flour or Corn – your preference)
- Cheese, Sour Cream, Salsa to serve
- Preheat oven to 210C (425F)
- Toss mushrooms with 1tsp oregano, 1Tbsp oil and 2Tbsp water. Season to taste with salt and pepper. Bake on rimmed baking sheet
- Toss zucchini with onion, 1tsp oregano and 1Tbsp oil. Bake on separate baking sheet
- Roast, tossing occasionally, until vegetables are tender – 25-30 minutes
- Meanwhile warm tortillas and prepare condiments
Inspired by: Martha Stewart.com
You Might Also Enjoy: