Make-Ahead Overstuffed Burrito with Mushrooms, Cheddar and Tomato Rice Recipe

Make-Ahead Overstuffed Burrito with Mushrooms, Cheddar and Tomato Rice Recipe
11 Ingredients
  • 1 medium yellow onion, halved and sliced into 1/4-inch-thick half-moons
  • 1 large green bell pepper, halved, seeded, cut into strips
  • 4 1/2 teaspoons extra-virgin olive oil
  • 1/4 teaspoon chili powder
  • Kosher salt and freshly ground black pepper
  • 1/2 cup basmati rice
  • About 1 cup tomato juice, preferably from canned San Marzano tomatoes
  • 1 tablespoon unsalted butter
  • 10 ounces baby bella or cremini mushrooms, sliced 1/4-inch thick
  • 1/2 cup shredded Cheddar cheese
  • 2 large or 4 small flour tortillas
Nutrition
620
31% daily value
2 servings
                                       
                                            balanced, high-​fiber, vegetarian
     

Fat

45% 29

Saturated

56% 11

Trans

- 1

Monounsaturated

- 13

Polyunsaturated

- 3

Carbs

25% 74

Carbs (net)

- 68

Fiber

24% 6

Sugars

- 10

Sugars, added

- 0

Protein

38% 19

Cholesterol

15% 44

Sodium

47% 1124

Calcium

33% 327

Magnesium

16% 65

Potassium

34% 1187

Iron

26% 5

Zinc

24% 4

Phosphorus

70% 490

Vitamin A

19% 174

Vitamin C

134% 80

Thiamin (B1)

46% 1

Riboflavin (B2)

56% 1

Niacin (B3)

49% 10

Vitamin B6

29% 1

Folate equivalent (total)

80% 321

Folate (food)

- 84

Folic acid

- 140

Vitamin B12

7% 0

Vitamin D

0% 0

Vitamin E

15% 3

Vitamin K

30% 24
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