Entrees · Gluten-free · plant based

MoFo 5: Chipotle Portabella Cheesesteak Burritos

     Fusion food day is here!

Last year, I made some risotto with a Mexican twist.  It was quite magical.  For some reason, I can’t stay away from that theme so here I am again.  I’m fusing the burrito and spicy chipotle flavor with the Philly staple: the cheesesteak.

Cheesesteak was always something I disliked, even when I ate meat.  The ones they served in elementary school for lunch always put me off…something about the gross fake cheese. 😖

Now, I figured I should give cheesesteak another go, but with some conditions: no cheese, no steak.  Sounds great! 👍  I replaced the steak with nutritious portabella mushrooms.  You can also use a vegan meat substitute if you like.  I tried to keep this recipe as clean and healthy as possible.  I also love the meaty and earthy taste of mushrooms.  I can’t get enough of them.
The cheese sauce is made with sweet potato for extra flavor and nutrition.  I think it makes a wonderful counterpart to the spices in the mushrooms.  I wrapped the whole mess up in a gluten free tortilla.  This would also be wonderful on bread…or on rice…or any old way, really.
Dig in and try to forget about the election.  I know I haven’t, but this food might help me get there a little.  😜​🌶🌯🍄

Chipotle Portabella Cheesesteak Burritos

IngredientsFree from: gluten*, refined sugar
Yield: About 3-4 servings

  • 3-4 tortillas* (gluten-free if you need)
  • 2 portabella mushroom caps, de-gilled and sliced into thick strips
  • 1 sweet bell pepper, de-cored and sliced into thick strips
  • 1/2 red onion, thinly sliced into half moons
  • olive oil/coconut oil, for frying and sauteing
  • salt and pepper
  • pinch chipotle powder
  • 1/2 tsp chili powder
  • pinch allspice
  • pinch smoked paprika, opt.
  • 1 tsp tamari/soy sauce

  1. In a large lidded skillet over medium-high heat, add enough olive or coconut oil to coat your portabella slices.  If they soak the oil up, add a little more until they start to brown.
  2. Stir the mushrooms every so often for about 10 minutes or until they are browned and moist.
  3. Add the chipotle, salt, pepper (to taste), chili powder, paprika and tamari at the very end.  Stir to combine until the mushrooms are coated and then remove from heat.
  4. Transfer the mushrooms to a bowl and set aside.
  5. In the same lidded skillet, pour some more oil to saute.
  6. Add the onions and peppers to the skillet and turn the heat to medium-low, stirring frequently until browned and fragrant, about 10-12 minutes.
  7. To assemble the burritos: place desired amount of mushrooms, sauted onion and pepper and sweet potato cheese sauce (recipe below) inside a tortilla.
  8. Roll the tortillas into burrito form or leave open-faced.
  9. Dig in and enjoy the spice! Serve with rice or salad for a hearty meal.

  1. In a small saucepan, pour the water and sweet potato chunks in.
  2. Heat them with a little salt on medium-high and bring to a boil, about 5 minutes.
  3. Turn the heat to medium-low and simmer for an additional 10 minutes, or until the potato is fork tender.
  4. Turn the heat off and drain about 3/4 of the water out of the pan, reserving some.
  5. Pour the potatos and reserved water into a high powered blender.  Add remaining ingredients, salt and pepper to taste, and blend until completely smooth.
  6. Pour the mixture back into the saucepan and heat on low for about 5 minutes or until mixture thickens slightly.  Season if needed and then use as you wish!
Sweet Potato Cheese Sauce Ingredients

  • 1/2 medium sweet potato, peeled and cut into large dice
  • 3 cups water
  • salt and pepper
  • 1/4 tsp ground turmeric
  • pinch garlic powder/granules
  • 3 Tb nutritional yeast
  • 1/3 cup unsweetened plain non-dairy milk

4 thoughts on “MoFo 5: Chipotle Portabella Cheesesteak Burritos

  1. I’ve never had cheesesteak (meaty or otherwise), so I’m very intrigued by this. I’m quite tempted to make it, with some seitan strips to accompany the mushrooms maybe. The flavours sound good, and I like the idea of the sweet potato cheese sauce with the earthy mushrooms.


  2. I remember my Dad making cheesesteaks when I was little, but I know he used real cheese. Now that I am vegan I like the idea of them more since so many “cheese sauces” have a not real taste anyways. XD


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