4Medium potatoes,peeled and cut into ¼ in. matchsticks
2Large flour tortillas or 4 medium ones
3/4cupPico de Gallo (see note)
3/4cupSalsa of your choice
2Avocadoes,pitted, flesh removed
3/4cupVegan Shredded Cheddar Cheese (Optional)
Preheat oven to 450F
Combine all the ingredients for the marinade in a Ziploc bac and add the sliced mushrooms to it. Let marinate for 1 hr. up to 24 hours.
In a large bowl toss the potatoes with the flour and salt. Arrange fries in a single layer on a sheet tray lined with parchment paper and bake for 15 min. then flip the fries and bake for 15 more minutes or until golden brown. Remove from oven and set aside.
Mash the avocadoes and season with salt and pepper and a splash of lime juice.
Heat a large sauté pan to medium-high heat, remove excess marinade from mushroom and add to the pan. Sauté mushrooms for 6-8 minutes or until almost all the liquid has evaporated and the mushroom are golden brown. Set aside.
Heat tortillas on a comal or griddle. Add baked French fries, mushroom asada, pico de gallo, guacamole, salsa, and vegan cheese. Roll into a burrito. If your burrito is really big you will have to secure it with aluminum foil.
If you prefer, you can place your rolled burrito on the griddle or plancha and brown a couple of minutes on each side.
You can use the recipe for the marinade on tempeh or seitan if you prefer. The vegan cheese is optional if you are a no-oil vegan. You can find a recipe for pico de gallo here.