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
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
- 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.
- Stir the mushrooms every so often for about 10 minutes or until they are browned and moist.
- 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.
- Transfer the mushrooms to a bowl and set aside.
- In the same lidded skillet, pour some more oil to saute.
- 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.
- To assemble the burritos: place desired amount of mushrooms, sauted onion and pepper and sweet potato cheese sauce (recipe below) inside a tortilla.
- Roll the tortillas into burrito form or leave open-faced.
- Dig in and enjoy the spice! Serve with rice or salad for a hearty meal.
- 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