Quick Sweet Potato, Mushroom, and Black Bean Burrito
A hearty vegetarian burrito filled with seasoned sweet potatoes, mushrooms, black beans, and spinach, topped with cheese, avocado, and a creamy salsa verde sauce. Perfect for a nutritious and satisfying meal.
Ingredients
- •¾ cup quick-cooking white rice
- •⅔ cup Mexican salsa verde
- •4 tablespoons chopped cilantro
- •2 tablespoons vegetable oil
- •1 medium sweet potato
- •1 teaspoon kosher salt
- •1 teaspoon ground cumin
- •½ teaspoon cayenne pepper
- •8 ounces button mushrooms
- •½ medium red onion
- •1 can black beans
- •5 ounces baby spinach
- •1 whole lime
- •4 pieces flour tortillas
- •⅓ cup sour cream
- •¾ cup Monterey Jack cheese
- •1 whole avocado
- •diced
Cooking Instructions
- 1.
Cook rice according to package directions. Fluff with a fork and stir in 1/3 cup salsa and 2 Tbsp. cilantro.
20 min
- 2.
Meanwhile, heat 1 Tbsp. oil over medium-high in a large nonstick skillet. Add sweet potato and cook, stirring occasionally, until softened, 3 minutes. Stir in 1/2 tsp. salt, 1/2 tsp. cumin, and 1/4 tsp. cayenne, then transfer to a large bowl.
5 min
- 3.
Heat remaining 1 Tbsp. oil in another large skillet, add mushrooms, and cook, stirring, until mushrooms begin to brown and release moisture, about 3 minutes. Add onion and remaining 1/2 tsp. salt, 1/2 tsp. cumin, and 1/4 tsp. cayenne; cook, stirring, until mushrooms and onions are tender and cooked through, about 3 minutes. Stir in beans and spinach; cook until warm, about 1 minute more. Transfer mushroom mixture to bowl with sweet potatoes, squeeze half of the lime over, and stir to combine.
8 min
- 4.
Place tortillas on a plate and cover with a damp towel. Microwave until warm, about 1 minute. Mix sour cream and remaining 1/3 cup salsa verde and 2 Tbsp. cilantro in a small bowl.
2 min
- 5.
Place warm tortillas on a work surface. Place 3 tbsp. cheese in the center of each tortilla, then top with 1 cup potato mixture and 1/4 cup rice. Divide avocado among tortillas and top each with 2 tbsp. sour cream sauce. Fold 2 sides of tortilla over filling, then roll up tortilla to enclose filling. Place burrito seam side down onto a plate and cut in half, if desired. Repeat with remaining tortillas. Cut remaining lime half into wedges and serve alongside.
10 min