Roasted Vegetable Burritos
Roasted mushrooms, sweet potatoes and poblano peppers become a comforting vegetarian burrito filling in just 30 minutes. The meaty mushrooms and hearty potatoes add substance, while roasted poblanos impart subtle smoky notes and mild heat (green bell peppers are a good non-spicy alternative). The mashed avocado and sour cream add creamy richness, while shredded lettuce and pico de gallo bring welcome crunch and freshness. Although not necessary, leftover rice is a nice addition to the burritos for an even more substantial meal.
- Total:
- Serves: 4 persons
Ingredients
- 12ounces white, cremini or stuffing mushrooms, cut into 1/2-inch pieces
- 3large poblano peppers (12 ounces), seeded and cut into 1-inch pieces
- One medium sweet potato (8 ounces), peeled and cut into 1/2-inch cubes
- 2garlic cloves, minced
- 1teaspoon dried oregano
- 1teaspoon smoked paprika
- ¼cup extra-virgin olive oil
- Kosher salt and black pepper
- 1cup (4 ounces) shredded Monterey Jack cheese
- 4(9- to 10-inch) flour tortillas
- 1Haas avocado, mashed with a fork
- ½cup sour cream
- 1packed cup shredded butter or bibb lettuce
- ½cup pico de gallo or salsa, store-bought or homemade
Instructions
Step 1
Heat oven to 450 degrees. On a rimmed baking sheet, combine mushrooms, poblano peppers, sweet potato, garlic, oregano, smoked paprika and oil, and season with salt and pepper; toss to evenly coat. Roast, stirring halfway through, until vegetables are golden and tender, about 15 minutes. Push the vegetables into a 12-by-6-inch rectangle and sprinkle with the cheese; roast just until cheese melts, about 2 minutes longer.Step 2
Spread one quarter of the mashed avocado in the center of each tortilla. Top each with 2 tablespoons of the sour cream, ¼ cup lettuce and 2 tablespoons pico de gallo, then evenly divide the cheesy roasted vegetables on top. Fold the short sides of the tortilla in over the filling; fold the bottom of the tortilla up and over the filling and tightly roll. Serve warm.