Mushroom-Sweet Potato Burritos
A treat for vegetarians, these burritos with roasted portabella, button and shiitake mushrooms mixed with baked sweet potato and sauteed pinto beans are hearty enough to be enjoyed by anyone.
Ingredients
2 med. portabella mushrooms, cut into 1⁄2-in. pieces
12 white button mushrooms, quartered
8 shiitakes, stemmed, halved
1⁄2 tsp. dried thyme
1⁄2 tsp. ground coriander
1⁄2 tsp. salt
1⁄2 tsp. ground black pepper
3 tbsp. vegetable oil
4 large flour tortillas, warmed
1 cup cooked pintos, sautéed with garlic and epazote
1 sweet potato, baked, peeled, cut into fourths
8 oz. queso fresco, crumbled
1 avocado, cut into wedges
1 cup shredded romaine lettuce
4 slices fresh tomato
Salsa (recipe follows)
Salsa:
2 tomatoes
1⁄2 onion
1 clove garlic
1 tsp. chipotle in adobo
1 tsp. honey
1⁄2 tsp. salt
Steps
- Preheat oven to 350°F. Toss mushrooms, thyme, coriander, salt, and pepper; toss in oil. Spread on baking sheet; roast 15-20 min., until tender.
- Spread each tortilla with 1⁄4 of each of the remaining ingredients, ending with Salsa. Roll up into burritos and cut into halves on the bias.
Salsa:
Preheat oven to 350°F. Place tomatoes, onion, and garlic on baking sheet; roast 15 min. Place in blender with accumulated juices. Add chipotle, honey, and salt; cover and blend smooth.