Posie’s Place

This recipe is based on one from Eat and Two Veg by Sue Style.  Sue is originally from England but has lived in Spain, France, Switzerland and Mexico and this is really reflected in the her cookery.  The  choice of ingredients and combinations are refreshingly innovative.

SPICY CHIPOTLE MUSHROOM AND COURGETTE BURRITOS WITH FRESH TOMATO SALSA (Serves 2)

INGREDIENTS

For the burritos:

• 1 Red onion, finely chopped
• 4oz Chestnut mushrooms, sliced
• 1 Large courgette, sliced
• 1 clove garlic, finely chopped
• 1 Small bunch of fresh corriander, finely chopped
• 2 Canned chiles chipotle en adobo
• 3 Tbsp Sour cream
• 1 Small chorizo sausage, sliced
• 1 Tbsp Olive oil
• 2 Large wrap flour tortillas
• Salt and pepper
• Sour cream and grated cheese to serve

For the fresh tomato salsa:

• 2 Ripe tomatoes, finely chopped
• 1/2 Red onion, finely chopped
• 1 Small bunch fresh corriander, finely chopped
• Lime juice to taste
• 1 Small green chilli, finely chopped
• 2 Tbsp Olive oil
• Salt and pepper

PREPARATION

1. Preheat the oven to 200°C.
2. Heat the olive oil in a frying pan over a medium heat, add the onion, garlic and chorizo and fry until the onion has begun to soften without colouring and the oil has been released by the chorizo.
3. Add the mushrooms and courgettes and fry for a further 5 minutes.
4. Add the chipotle chiles to a blender and add the sour cream and approximately half of the mushroom/courgette mixture and blend so that all is mixed thoroughly.
5. Add the blended mixture back to the frying pan and stir well, allow to heat through and season to taste.
6. Split the mushroom mix between the two tortillas, fold top and bottom in towards the center and then roll to tuck in the sides.
7. Place in a baking dish and bake in the oven until golden and crisp.
8. Whilst the burritos are baking mix all of the ingredients for the salsa in a bowl, season to taste with salt, pepper and lime juice.

Serve the burritos with salsa on the side, sour cream and cheese.

En Güte!

Pamela