You can easily re-create this takeout champ at home.
Course
Main Course
Cuisine
American, Mexican
Keyword
black beans, brown rice, mushrooms, onions, salsa verde, spinach, sweet potato, tortilla
AuthorTerry Engels
Ingredients
3/4cupquick-cooking white rice
3/4cupgrated Monterey Jack cheese
2/3cupMexican salsa verdedivided
1/3cupsour cream
1medium sweet potato
8ouncessliced button mushrooms
1/2medium red onionthinly sliced
1can black beansdrained
5ouncesbaby spinach
4flour tortillas
1avocadodiced
1limehalved
4tablespoonschopped cilantro
2tablespoonsvegetable oil
1teaspoonkosher salt
1teaspoonground cumin
1/2teaspooncayenne pepper
Instructions
Cook rice according to package instructions. Add half of the salsa verde and cilantro.
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.
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.
Stir in the beans, spinach, and sweet potato. Squeeze fresh lime juice over.
Now, heat the tortillas. Mix sour cream with the other half of the salsa and cilantro.
Spread this mixture on your tortilla. Now, spoon a portion of rice, then the bean mixture, then more crema.