Sweet potato, mushroom, and bean burrito

Name: Sweet potato, mushroom, and bean burrito
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Yield: 4
Ingredients: 150 g white rice; 200 ml salsa verde; 4 tbsp chopped cilantro; 30 ml oil; 230 g grated sweet potato; to taste salt; 1 tsp ground cumin; 0.5 tsp cayenne pepper; 230 g sliced button mushrooms; 0.5 pcs red onion; 450 g canned black beans; 150 g spinach; 1 pcs lime; 4 pcs tortillas; 80 g sour cream; 70 g grated firm cheese; 1 pcs avocado; to taste black pepper

Vegetarian burrito filled with sautéed sweet potato, button mushrooms, black beans, spinach, and rice.

Total: 37 min
Servings: 4
Difficulty: Medium

Open in lopu

Nutrition

per serving

kcal: 632
Protein: 21 g
Fat: 27 g

Ingredients

for 4 servings

white rice150 g
salsa verde200 ml
chopped cilantro4 tbsp
oil30 ml
grated sweet potato230 g
saltto taste
ground cumin1 tsp
cayenne pepper0.5 tsp
sliced button mushrooms230 g
red onion0.5 pcs
canned black beans450 g
spinach150 g
lime1 pcs
tortillas4 pcs
sour cream80 g
grated firm cheese70 g
avocado1 pcs
black pepperto taste

Method

6 steps

Cook the rice according to the package instructions. Mix the cooked rice with half of the salsa and half of the cilantro.
Heat 1 tbsp of oil in a skillet, add the grated sweet potato and cook for 3 minutes until soft. Season with a portion of the salt, cumin, and cayenne pepper, then transfer to a bowl.
In another skillet, heat the remaining oil and sauté the mushrooms until golden brown. Add the chopped onion and the remaining spices, and cook until soft. Add the beans and spinach, and heat for another minute.
Mix the vegetable mixture with the sweet potato and drizzle with the juice of half a lime.
Mix the sour cream with the remaining salsa and cilantro.
Warm the tortillas. Place cheese, vegetable filling, rice, and sliced avocado in the center of each. Add the sour cream sauce, fold in the edges, and form the burritos.