These burritos are delicious. And the surprise…they have mushrooms hidden in them! No screaming in horror please! I beg of you to keep reading, and to try this yourself! I was listening to the Trim Healthy Mama podcast and learned how to do this little trick. Husbands and children have no idea that these yummy burritos pack a health punch. Mushrooms are undetectable!
See the notes after the recipe to see why mushrooms are so good for you.
Now for the recipe:
1 lb ground beef
8 oz mushrooms
3 garlic cloves
1 6 oz can tomato paste
1 tsp mineral salt
½ tsp black pepper
2 tsp cumin
1 tbsp chili powder
2 tsp smoked paprika (or regular)
Splash of apple cider vinegar
½ cup sour cream
4 oz cream cheese
¼ cup chicken broth
8 oz Monterey Jack cheese
Green onions, chopped for topping
(About an hour before cooking, place container of mushrooms near a sunny window or door.)
Preheat oven to 350 degrees. Start browning the ground beef. Take the “sunned” mushrooms and put them all in a food processor, and process until they are in tiny bits…ground beef size. Add the mushrooms to the cooking ground beef, and stir together. Add the onion and garlic, and cook until the meat is browned, and the onions are tender. Add the can of tomato paste, and the salt, pepper, cumin, chili powder, paprika, and apple cider vinegar.
In a blender or food processor, blend together the sour cream, cream cheese, and chicken broth.
Scrape this white mixture out of the blender and add to the meat sauce. Stir it together, and let it simmer for just a minute or two.
Take one tortilla at a time, and fill it up with a good spoonful of the meat sauce, sprinkle a handful of Monterey Jack cheese, and fold it up into a burrito. Fill each tortilla until the pan is filled, I fit five in a 9×13 baking dish. Take a spoonful or two of the meat sauce and spoon it on top of the burritos. Use the rest of the cheese to cover the meat sauce.
Cook for 15-20 minutes, or until the cheese is starting to brown on top.
Garnish with green onion and sour cream on the side.
THM notes: this would be considered an S with low carb wraps or even Wonder Wraps, a recipe found in Trim Healthy Mama Cookbook. I served our meal with brown rice sprinkled with Tajin seasoning because as a nursing mama I still need to eat Crossovers and so do my little boys!
The scoop on the ‘shrooms:
Mushrooms are one of those veggies that you either love or hate, in my limited experience, of course. Now technically, they are in the fungus family…which doesn’t help them sound very appetizing. But here are the benefits of mushrooms: (info taken from Nourishing Traditions by Sally Fallon.)
· Biotin, a B-complex vitamin
· Selenium, necessary for heart health and the circulatory system
They also boost the immune system and fight cancer cells. That’s a good reason to be eating them!
I’ve seen several articles recently about mushroom teas, mushroom extracts, and mushroom coffees. It seems that mushrooms are gaining popularity! So make use of nature’s medicine, and incorporate more mushrooms in your diet! (And don’t tell picky husbands or kids!)
You might also want to try Surprise Mac’n’Beef.