(Family Features) If every moment of school days feels like a rush in your house, you’re not alone. Packing backpacks and lunchboxes in the morning can be a chore, not to mention after-school activities that put a dent in dinner planning.

Saving a few precious seconds starts with 30-minute-or-less meals you can prep to send to school or enjoy together at the table each evening. These Vegan Burritos feature boldly seasoned mushrooms, black beans, corn, and plenty of saucy, tangy toppings – in fact, kids won’t miss a thing in this plant-based variation of meaty burritos.

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Vegan Burritos

Prep time: 5 minutes
Cook time: 20 minutes
Servings: 4

• 1bag Success Jasmine Rice
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 cup lion’s mane mushrooms, shredded
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• 1 tablespoon soy sauce
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 4 whole-wheat tortillas
• 1 can black beans, rinsed and drained
• 1 cup corn
• 1 avocado, sliced
• 1 cup dairy-free cheddar cheese, shredded
• 1 cup salsa
• fresh cilantro, chopped (optional)
• lime wedges, for serving

1. Prepare rice according to package directions.
2. In a skillet over medium heat, heat olive oil. Add garlic and saute about 1 minute until fragrant. Add lion’s mane mushrooms to the skillet, stirring to combine. Cook about 5 minutes, or until mushrooms are tender and slightly golden. Stir in paprika, cumin, soy sauce, salt, and pepper. Cook 2 minutes, then remove from the heat.
3. In a separate skillet, warm tortillas about 30 seconds on each side.
4. Lay one tortilla flat and layer 1/4 cup rice, 1/4 cup beans, 1/4 cup mushroom mixture, and 1/4 cup corn with 1/4 of the avocado and 1/4 cup cheese in the center. Top with salsa and fresh cilantro, if desired.
5. Fold sides of tortilla over filling, then roll from bottom up to enclose filling. Repeat with remaining tortillas.
6. Serve burritos warm with lime wedges.