Veg*n Cooking and Other Random Musings: Mushroom and Asparagus Burritos with Roasted Salsa Verde

Friday, June 6, 2008

Mushroom and Asparagus Burritos with Roasted Salsa Verde

I was initially very wary of using veggies like asparagus in Mexican food as it didn't seem very 'authentic'. Well, I've quickly gotten over that because many ingredients, whether authentic or not, can be turned into yummy Mexican-inspired meals with the right flavor combination.

Wanting to enjoy the abundance of fresh, local, organic asparagus we've been getting from our CSA, I came up with these burritos. They were really good, and as my first Mexican meal without avocados or guacamole, I must say, this was fantastic!

I made a roasted salsa verde to go with the meal. The burritos and the salsa paired wonderfully. The salsa is spicy, flavorful, and very easy to make.

Roasted veggies out of the oven.

Everything in the food processor.

The finished product, so good!

Roasted Salsa Verde
Makes 1 1/2 to 2 cups of salsa.

1 lb tomatillos (about 10), husked and washed
4 serrano chiles
1/4 yellow onion
4 cloves of garlic, unpeeled
1/3 cup fresh cilantro, chopped
juice of one lime
1 1/2 cups veggie broth

Preheat broiler.

Layer tomatillos, serrano chiles, onion and garlic on a baking sheet. Drizzle with cocout oil and salt.

Roast in the oven for about 3-5 minutes on each side.

Once veggies are roasted, allow to cool for a few minutes, then remove the stem and peel the peppers. (Remove the seeds if you don't want a spicy salsa.)

Combine all ingredients in a food processor until very smooth.

Transfer salsa to a sauce pan. Add the veggie broth and simmer on low for about 2 hours or until the salsa is very thick.

This sauce will last about a week in the refrigerator and freezes well.

Mushroom and Asparagus Burritos
2 cups cooked black beans
1 bunch of asparagus, woody ends discarded, roasted, and cut into 1 inch pieces
1 red bell pepper, roasted and sliced
1 package white button mushrooms, minced
1 package baby portobello mushrooms, minced
2-3 hot peppers, seeded and minced
1/4 red onion, diced
2 cloves garlic, minced
chili powder
ground coriander
cayenne pepper

Roasted Salsa Verde

Heat a few tablespoons of water in a small skillet. Add the mushrooms, peppers, onion, and garlic. Cook for 10-15 minutes of until veggies are soft. Drain any excess water.

Combine all filling ingredients in a bowl and season to taste.

Layer filling in warmed tortillas. Roll up and fry if desired.

Serve with Roasted Salsa Verde.

'Til next time.


Anonymous said...

The salsa looks yummy.

jessy said...

two of my favorites - mushrooms & asparagus! i'm totally making these! i'll just make (2) dishes 'cause dan doesn't like mushrooms - but that just means more for me! he loves some asparagus though! hooooooooooray for mexican gloriousness!

romina said...

Fusion food is the best! Who cares if asparagus isn't authentic, it's good! And so are mushrooms!!

Mihl said...

Did I ever tell you that you are my Mexican food hero?
I love every single one of your Mexican recipes and I have to try out some soon!

Bianca said...

I love how you always make fresh sauces from scratch! I need to start doing that when I cook Mexican food. And asparagus sounds great in a burrito!

VeggieGirl said...

I never would have considered using asparagus (which I eat everyday this time of year) in a Mexican dish - kudos to you for incorporating that ingredient into the burritos!! Still looks authentic to me! :0D

That roasted salsa verde = genius.

Anonymous said...

no worries asparagus are yummy and good for you! :-)

The other day, while watching Miss Dottie run around the apt, I thought about your kitties. They're so cute!

Anonymous said...

That burrito filling looks fabulous! I am going to get some asparagus at the farmers market this weekend and give it a try!


vegan addict said...

I'm always looking for something different to put in a burrito, and this recipe might sneak its way into next week's menu. Asparagus and mushrooms pair so well together, but I bet your roasted salsa verde is the star!

Alice (in Veganland) said...

I think you do a great job introducing new veggies in the mexican food! What's next? ;-)

M said...

Neat! I just picked up a couple of tomatillo plants at the weekly farmer's market this morning. I haven't grown them in 4-5 years and you can't find tomatillos in grocery stores at all here (i.e. only in canned or jarred salsa verde).

This looks really good!

Jennifer said...

Ve*ganchick - Thank you.

Jessy - Mine too, and to believe not long ago I didn't like mushrooms! Hahahaha.

Asparagus rocks, I don't think there are any bones about it.

Romina - I agree! Mushrooms are so good, I am finding more and more uses for them each day.

Mihl - Aw, you are so kind! I hope you like anything you try and glad you like my recipes!

Bianca - Thank you, I really enjoy it, and I get to make things to my taste that way. Sometimes it takes awhile, but I make extra and then have it on hand.

Asparagus works surprisingly well in a burrito.

Veggie Girl - I love the shuck tradition and create my own! I love to gorge myself on asparagus this time of year too! I was sad to see the last asparagus of the season at the farmer's market today, and you can bet I got some!

Thank you, it was really good and REALLY spicy. ;-) Just the way I like it.

Leng - It's hard to believe something so tasty is good for you.

Aw, I think about Miss Dottie myself, what a cutie. And everytime one of the kitties sits on their behind I think of that video of Mr. Leo. Too funny!

Courtney - I hope you like it!

Vegan Addict - I like to switch it up, and honestly, asparagus is in season, it's what we get in our CSA, it's flippin' yummy, and I like Mexican food, so the fusion was bound to happen.

Asparagus and mushrooms pair very well.

Alice - Thank you. Who knows, the sky is the limit. I think I'm going to be starting to get eggplant soon, that could be a nice challenge.

M - LUCKY! I was hoping very much to find a tomatillo start at the farmer's market but never did. :-( I hope yours do really well! You can't find fresh tomatillos at the local stores? Oh no! Boo!


Erin said...

Anything can be Mexican-ish as long as it's smothered in a delicious salsa! Looks yummy.

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