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Receta Portobello Mushroom Burritos

by Global Cookbook

Ingredientes

14 ounce (2 pkgs.) sliced portobello mushrooms     One-half tsp. chili pwdr     Oil 1 lrg sweet onion, peeled and cut horizontally into one-half inch-thick     slices

2 x red bell peppers, cut lengthwise into wide strips 1/4 c. water     Ten 10 inch flour tortillas 10 Tbsp. shredded part-skim mozzarella cheese     Black bean salsa (see recipe below)

Direcciones

1. Sprinkle mushroom slices with chili pwdr. Glaze a large nonstick skillet with just sufficient oil to moisten. Heat over high heat. Add in mushroom slices. Cook for about 3 to 3 and one-half min, turning once. Remove from skillet and set aside. Glaze skillet with more oil. Add in onions and cook about 1 to 1 and one-half min per side over high heat, till lightly charred. Remove from skillet and set aside. Add in pepper strips and cook, stirring occasionally, for about 2 min, just till peppers begin to char. Add in water, cover and cook 2 min longer. Set aside.
2. Place a flour tortilla on a work surface. In a row down the center of the tortilla place 2 to 3 mushroom slices, 2 red pepper strips and some onion.
3. Sprinkle proportionately with 1 Tbsp. mozzarella. Roll up like a cigar. Wrap in waxed paper, twisting ends to seal.
4. Continue with remaining tortillas, vegetables and cheese, wrapping each tortilla individually. Wrapped tortillas can be kept in the refrigerator for up to 3 days. When ready to serve, microwave on high power for 45 seconds to 1 minute for each tortilla. Unwrap and place on a plate. Spoon some salsa over each tortilla.
5. Makes 5 servings (10 tortillas).

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