Roasted Vegetable Burritos

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



  1. 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.
  2. 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.