Move over tuna melts and step aside shepherd’s pie – there’s a plate of fun and flavor making its delicious debut onto the dinner table of the 21st century. Introducing the Cheesy Mushroom Burrito Bowl – a fusion of Mexican cuisine and fresh mushrooms to create one of the most savory and sumptuous meals around.
If you’re looking for something delicious to make, the Cheesy Mushroom Burrito Bowl is just the dish for you. Bursting with peppers, mushrooms, black beans, and cheese – all simmered together with a blend of Mexican spices – this dish is sure to have mouths watering around the table. The only problem you’ll have is deciding who gets the last bite!
Are you ready to bring some of that south-of-the-border flair to your palate? For help in concocting your own Cheesy Mushroom Burrito Bowl, read on.
INGREDIENTS
FOR THE SAUCE:
– 1 tablespoon olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 2 teaspoons chili powder
– ½ teaspoon cumin
– ¼ teaspoon kosher salt
– 1 teaspoon sugar
– 1 (14 oz) can diced tomatoes
– 2 tablespoons tomato paste
FOR THE BOWL:
– 2 tablespoons olive oil
– 1 red bell pepper, diced
– 8 ounces mushrooms, sliced
– 1 (15 oz) can black beans, drained and rinsed
– ½ cup queso blanco or Cotija cheese, crumbled
– Shredded Mexican cheese, for serving (optional)
– 2 tablespoons fresh cilantro, finely chopped, for serving (optional)
– Lime wedges, for serving
– Tortilla chips, for serving
DIRECTIONS
1. Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil then add the onion and garlic. Cook until the onion is tender, about 5 minutes, stirring occasionally.
2. Add the chili powder, cumin, salt and sugar and stir to combine. Add the diced tomatoes and tomato paste and stir to combine. Reduce heat to low and simmer for 15 minutes.
3. Meanwhile, heat the remaining 2 tablespoons olive oil in a separate large skillet over medium-high heat. Add the red bell pepper and mushrooms and cook until the peppers are tender, about 5 minutes, stirring occasionally.
4. Add the black beans to the vegetable mixture and cook for an additional 5 minutes or until the beans are heated through.
5. Remove the sauce from the heat and stir in the queso blanco or Cotija cheese.
6. To serve, divide the vegetable mixture among four shallow bowls. Top each bowl evenly with the cheesy tomato sauce.
7. Top with shredded Mexican cheese, if desired.
8. Sprinkle with chopped cilantro and serve with lime wedges and tortilla chips.
There you have it – one of the tastiest meals you’ll ever make. Serve it up to your friends and family and watch the smiles spread!
Enjoy your bold flavor journey into semi-Mexican cuisine. Whether you’ve appreciated Mexican food all your life, or this is a new foray for you
