Creamy Mushroom Burrito (Vegetarian)

Name: Creamy Mushroom Burrito (Vegetarian)
Total time: 900 s
Yield: 1 person
Cuisine: British
Ingredients: 1 Large tortilla; 75 g Cottage cheese; 1/4 Red onion; 1/2 Bell pepper; 1 Clove garlic; 125 g Mushrooms; Dash mild curry powder; Dash salt and pepper; Dash sunflower oil; Dried parsley as garnish

Nino @nino1992

Croatia

I first made a spicy version of this with lots of chillies. My mum saw me cooking and she wanted to try, so I made a mild version of the recipe with mushrooms and cottage cheese. So, to mix things up a little, here's a recipe that's tasty and flavourful, but not spicy at all! 🌮

For vegans, I suggest replacing cottage cheese with some delicious hummus! 🌱

#vegetarian #vegetarianfood #vegetarianrecipe

For vegans, I suggest replacing cottage cheese with some delicious hummus! 🌱

#vegetarian #vegetarianfood #vegetarianrecipe

Nino @nino1992

Croatia

For vegans, I suggest replacing cottage cheese with some delicious hummus! 🌱

#vegetarian #vegetarianfood #vegetarianrecipe

For vegans, I suggest replacing cottage cheese with some delicious hummus! 🌱

#vegetarian #vegetarianfood #vegetarianrecipe

Saved

Ingredients

15 minutes

1 person

1Large tortilla
75 gCottage cheese
1/4Red onion
1/2Bell pepper
1 Clovegarlic
125 gMushrooms
Dashmild curry powder
Dashsalt and pepper
Dashsunflower oil
Dried parsley as garnish

Saved

Steps

15 minutes

1

Prepare all ingredients, finely chop the vegetables, and chop the mushrooms into quarters. I suggest using fresh ingredients, except for the mushrooms, though you can also sauté them. (Ignore the chilli peppers in the photo, those were for my original spicy version).
2

Coat a pan with some oil. Fry the mushrooms and flip them over until they turn golden brown. Remove them from the pan and turn the heat off. Optionally, fry the chopped vegetables as well, for a few minutes.
3

Put the cottage cheese in the middle of the tortilla and season it with salt, pepper, and mild curry powder. Top it with vegetables and mushrooms. Roll the tortilla into a burrito shape by folding and tucking one end over and under the ingredients. Then, fold in the sides that are sticking out.
4

Turn the heat back on and carefully place the burrito on the still oily pan. Fry each side until golden brown. I suggest using a spatula and a spoon to carefully flip the burrito. Once you're done, turn off the heat.
5

Serve the burrito with the remaining mushrooms on the side. Garnish with some dried parsley. Enjoy your meal!