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96% would make again

Mushroom And Kale Burritos

Tasty Team


for 2 servings

  • olive oil, to taste
  • 10 oz cremini mushroom (285 g), sliced
  • 2 cloves garlic, minced, divided
  • ½ teaspoon smoked paprika
  • 2 tablespoons low sodium soy sauce, divided
  • ¼ teaspoon liquid smoke
  • kosher salt, to taste
  • pepper, to taste
  • ½ medium yellow onion, sliced
  • 5 cups curly kale (500 g), chopped
  • ¼ cup low sodium vegetable broth (60 mL)
  • red pepper flake, to taste
  • 1 cup brown rice (230 g), cooked
  • 2 large flour tortillas

Nutrition Info

    Calories 1077
    Fat 31g
    Carbs 174g
    Fiber 24g
    Sugar 19g
    Protein 38g

Estimated values based on one serving size.


  1. Heat a drizzle of olive oil in a large saucepan. Once the oil begins to shimmer, add the mushrooms and cook for 4-5 minutes, until most of their liquid has been released. Add a bit more olive oil, 1 clove of garlic, the paprika, 1 tablespoon soy sauce, and the liquid smoke and cook for 3-4 more minutes, until the mushrooms are golden brown. Season with salt and pepper to taste. Remove from pan and set aside.
  2. To the same pan, add another drizzle of olive oil and the onion. Cook for 3-4 minutes, until the onion is semi-translucent. Add the kale and vegetable broth. Cover and steam for 5 minutes, or until the kale has wilted by about 75 percent.
  3. Add another drizzle of olive oil, the remaining clove of garlic, red pepper flakes, remaining tablespoon of soy sauce, and pepper and cook for 2-3 minutes, until the garlic is fragrant.
  4. To assemble a burrito, add ½ of the brown rice, ½ of the kale mixture, and ½ of the mushrooms to the center of a tortilla. Fold in the sides and roll up, keeping the filling tucked in place. Repeat with the remaining ingredients. Cut in half and serve.
  5. Enjoy!

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