Mushroom Burrito

Todo Verde

a burrito stuffed with rice, mushrooms, and avocado is cut in half and stacked
Prep Time: 30M
Cooking Time: 15M
Serves: 4



  • 1 lb king oyster mushrooms, hand shredded
  • 2 1/2 tbsp Todo Verde Carnitas seasoning
  • 3 flour tortillas, burrito size
  • 1 1/2 cups Mexican rice, 1/2 cup or so per burrito
  • 1 1/2 cups beans, 1/2 cup or so per burrito
  • Guacamole, to taste
  • Salsa de tomate, to taste
  • Diced onion, to taste
  • Cilantro leaves, to taste

Craving a burrito stuffed with all your favorite things like mushrooms, salsa, and guacamole? We’ve got you covered with Todo Verde’s Mushroom Burrito.


  1. Cut off any tough bottom parts of the mushroom stems and discard. Use a fork to score the mushroom stems and hand shred.
  2. Turn a large pan on to medium-high heat and add ⅛ – ¼ cup of the oil until hot and shimmering. Add the first batch of shredded mushrooms and allow to sear until slightly browned and crispy. Once mushrooms have browned, add half of the Todo Verde Carnitas seasoning. Repeat the same process with second batch.
  3. Preheat a comal or griddle over medium heat. Once heated, add a tortilla to the comal. Let warm on each side for 30-60 seconds until the tortilla is soft and pliable. Remove tortilla from heat and add to plate.
  4. Layer on the rice, beans, mushrooms, guacamole, salsa, onion, and cilantro to the center of the tortilla. Fold in the sides to hold in the fillings, then fold one of the open ends over to cover the filling and tightly tuck in the fillings while rolling towards the last open end of the burrito until it is tightly sealed.
  5. If searing, add the burrito to the hot comal, seam side down, until the tortilla is toasted, then flip to toast the top side. Remove from the heat, cut in half, and serve.
  6. Enjoy!


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