Vegan Chipotle Mushroom Burritos — Everyday Gourmet

Ingredients

• 6 field mushrooms (about 700g)
• 4 large flour tortillas
• 1 avocado, thinly sliced
• 2 salad onions, finely chopped
• 1 tomato, finely chopped
• 1 cup cooked rice
• Salt and pepper
• 3 coriander stalks, leaves reserved for garnish
• 60ml extra virgin olive oil
• 1 tsp ground cumin
• 1 tbsp smoked paprika, plus extra to garnish
• 1 tsp dried oregano
• 2 chipotle chillies in adobo sauce, plus 2 tsp sauce from can
• 4 whole cloves garlic, minced
• 1 x 2 cm piece of ginger, minced
• ¼ cup apple cider vinegar
• 1 tbsp agave syrup or maple syrup