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Eggplant Mushroom Burritos

The eggplant takes on a buttery flavor and a tender texture with this cooking method. You can make the vegetable filling ahead of time, and store it in an airtight container in the refrigerator until ready to use. Reheat before serving.

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The eggplant takes on a buttery flavor and a tender texture with this cooking method. You can make the vegetable filling ahead of time, and store it in an airtight container in the refrigerator until ready to use. Reheat before serving.

Servings
Serving

Ingredients

  • 2 Tbs. olive oil plus more for brushing tortillas
  • 2 cups sliced button mushrooms
  • 1 onion, minced
  • 3 cups peeled and diced eggplant
  • 1 large garlic clove, minced
  • 1 tsp. salt
  • 9 cherry tomatoes, coarsely chopped
  • 1 cup coarsely shredded jalapeño-flavored Monterey Jack cheese
  • 4 9-inch low-carb tortillas

Preparation

  1. Heat 2 tablespoons of oil in a large nonstick skillet over medium-high heat. Add mushrooms and onion, and sauté for 6 minutes, or until lightly browned. Add eggplant, garlic and salt, reduce heat to medium, cover and cook for 10 minutes.
  2. Stir in tomatoes, cover and cook for 5 to 6 minutes more, stirring well. Stir in cheese, and remove from heat.
  3. Meanwhile, lightly brush both sides of tortillas with oil. Toast tortillas on one side in a dry skillet over medium-high heat just until golden. Divide filling onto toasted side of tortillas, and roll up. Toast filled tortillas in skillet, turning once, until golden and crisp, for 1 1/2 to 2 minutes.

Nutrition Information

  • Serving Size SERVES 4
  • Calories 280
  • Carbohydrate Content 23 g
  • Cholesterol Content 25 mg
  • Fat Content 19 g
  • Fiber Content 11 g
  • Protein Content 15 g
  • Saturated Fat Content 7 g
  • Sodium Content 920 mg
  • Sugar Content 7 g
  • Trans Fat Content 0 g
  • Unsaturated Fat Content 0 g