Adobo-Spiced Portobello Mushroom Burrito Bowls

Ingredients

• 4 portobello mushrooms
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1 tsp ground cumin
• 1 tbsp apple cider vinegar
• 3 clove garlic cloves
• 300 g long grain white rice
• 400 g tinned pinto beans
• 2 ripe avocado
• 3 tbsp olive oil

Method

1. 1

   Make the adobo marinade by whisking together olive oil, apple cider vinegar, smoked paprika, oregano, cumin, crushed garlic and a generous pinch of salt.

2. 2

   Score the top of each portobello mushroom with a knife and brush generously with the adobo marinade. Leave to marinate for 10 minutes.

3. 3

   Heat a griddle pan or grill to a high heat. Cook the mushrooms for 4–5 minutes each side until tender and well charred. Slice thickly.

4. 4

   Cook the rice according to packet instructions. Drain and rinse the pinto beans and warm in a pan with a splash of the remaining marinade.

5. 5

   Slice the avocados. Build the bowls with rice, pinto beans, sliced adobo mushrooms and avocado.