Veggie Burrito
You can easily re-create this takeout champ at home.
Ingredients
- 3/4 cup quick-cooking white rice
- 3/4 cup grated Monterey Jack cheese
- 2/3 cup Mexican salsa verde divided
- 1/3 cup sour cream
- 1 medium sweet potato
- 8 ounces sliced button mushrooms
- 1/2 medium red onion thinly sliced
- 1 can black beans drained
- 5 ounces baby spinach
- 4 flour tortillas
- 1 avocado diced
- 1 lime halved
- 4 tablespoons chopped cilantro
- 2 tablespoons vegetable oil
- 1 teaspoon kosher salt
- 1 teaspoon ground cumin
- 1/2 teaspoon cayenne pepper
Instructions
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Cook rice according to package instructions. Add half of the salsa verde and cilantro.
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Grate the sweet potato. Heat olive oil in a skillet over medium heat and sautee the sweet potato for 3-5 minutes. Season with half of the salt, cumin, cayenne pepper. Place in a large bowl.
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Add more oil to the skillet. Now add mushrooms and sautee until golden brown. Next, add the onion, seasoning with the rest of the spices and more salt.
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Stir in the beans, spinach, and sweet potato. Squeeze fresh lime juice over.
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Now, heat the tortillas. Mix sour cream with the other half of the salsa and cilantro.
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Spread this mixture on your tortilla. Now, spoon a portion of rice, then the bean mixture, then more crema.
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Roll it all up.
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Serve and enjoy! 😀
