Quick Sweet Potato, Mushroom, and Black Bean Burrito
4.9
(30)
![Image may contain Food and Bread](https://cdn.statically.io/img/assets.epicurious.com/photos/56be0c5fb00120c3200c72f2/1:1/w_2560%2Cc_limit/EP_02112016_22_minute_meals_veggieburito.jpg)
This hearty burrito comes together in just 22 minutes but is still full of flavor. The spicy green rice and robust vegetables provide a delicious, substantial vegetarian meal you can take on the go.
Recipe information
Total Time
22 minutes
Yield
Serves 4
Ingredients
Preparation
Step 1
Cook rice according to package directions. Fluff with a fork and stir in 1/3 cup salsa and 2 Tbsp. cilantro.
Step 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.
Step 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.
Step 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.
Step 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.
Feel free to substitute traditional white or brown rice for quick-cooking rice. If you don't have 2 large skillets, use the same skillet to cook the mushroom mixture after the sweet potatoes.
How would you rate Quick Sweet Potato, Mushroom, and Black Bean Burrito?
Leave a Review
Reviews (30)
Back to TopGreat easy and flavorful recipe. I omit the mushrooms and substitute mango for the avocado sometimes.
Alan
Deerfield NH
1/27/2022
This was surprisingly good. After I rolled up the burritos, I put them in the air fryer at 400º for 4 minutes to crisp them up. Really good.
ColinPS
6/12/2021
Delicious! We really enjoyed this. I cut the salt in half and didn't miss it.
christine4196
1/30/2021
These are ridiculously delicious and satisfying. I used regular rice, not quick-cooking, and the entire meal was ready when the rice was done. Whole family agrees that this belongs in the rotation.
wheedle
Manhattan
9/23/2020
This was a fabulous recipe. It did take time to make the recipe due to the amount of steps involved, but none of the steps were difficult. The outcome was well worth the time invested. The only thing I would change, and this is just personal preference for aesthetics, is to cube the sweet potato instead of shred it.
phylderosa
Ohio
5/29/2020
This was delicious and nutritious!
lisgale
Nashville,Tn.
5/7/2019
This is an excellent recipe—I have made it twice and will make it again in the future. The prep time takes me much longer than the author suggests. However, it is worth it. I use a food processor to grate the sweet potato, which speeds things up a bit and makes the strips nice and uniform. Also, it takes the sweet potato longer than a few minutes to soften to the texture I prefer. Otherwise, I follow the recipe. The burritos are top notch!
Anonymous
Chattanooga, Tennessee
2/21/2019