Vegan Chipotle Mushroom Burritos

Cook Time 30 minutes

Servings 4

Ingredients

6 field mushrooms (about 700g)

4 large flour tortillas

1 avocado, thinly sliced

2 salad onions, finely chopped

1 tomato, finely chopped

1 cup cooked rice

Salt and pepper

Marinade

3 coriander stalks, leaves reserved for garnish

60ml extra virgin olive oil

1 tsp ground cumin

1 tbsp smoked paprika, plus extra to garnish

1 tsp dried oregano

2 chipotle chillies in adobo sauce, plus 2 tsp sauce from can

4 whole cloves garlic, minced

1 x 2 cm piece of ginger, minced

¼ cup apple cider vinegar

1 tbsp agave syrup or maple syrup

Method

Heat BBQ or grill pan over a medium-high heat.

Place the marinade ingredients into a blender with a good pinch of salt and blend until smooth.

Brush the mushrooms with some of the marinade and place on the BBQ or grill. Cook for 8 - 10 minutes turning regularly and basting with more marinade as they cook.

Warm tortillas for less than a minute on each side in a pan and keep warm in a clean tea towel.

Roughly chop the charred mushroom into chunks. Add rice to the centre of each tortilla. Top with mushrooms, avocado, onion, coriander leaves and tomato. Wrap into a burrito. Toast on each side for a minute before serving.