Mushroom, Sweet Potato and Black Bean Burrito with Avocado Salsa Verde

30 01 2018

I had some sweet potatoes and flour tortillas in my refrigerator and  a craving for Mexican food. This dish was the result. My friend said it was the best vegetarian burrito she has ever eaten and that I must put it on my website. Her wish is my command.

Serves 4


2 medium sweet potatoes

2 tbsp olive oil (I actually used EVOO Chipotle Olive oil)

1 tsp cumin

2 tsp chili powder

1/2 tsp smoked paprika

salt and pepper, to taste

8 oz. mushrooms, sliced (shiitake and portobello)

8 oz. baby spinach

1/2 red onion, sliced

1 can black beans, rinsed and drained

4 jarred roasted red peppers, sliced

2 cups shredded Cheddar and Monterey Jack cheese


2 ripe avocados

1 cup salsa verde

2 garlic cloves

1/2 to 1 fresh jalapeno, seeded and roughly chopped

1 lime, juiced

1/2 cup cilantro leaves

water to thin as necessary

sea salt, to taste

6 flour tortillas


1 head romaine lettuce, shredded

1/2 red onion, minced

sour cream


  1. Preheat the oven to 450 degrees. Peel the sweet potatoes and cut into 1″ cubes. Toss with the olive oil, cumin, 1 tsp chili powder, paprika, sea salt and pepper. Pour the sweet potatoes evenly in a single layer on a baking sheet. Bake for about 25 minutes, flipping once, until tender and caramelized.
  2. In a large saute pan, add in some olive oil and saute the red onion slices until translucent. Add in the mushroom slices and remaining chili powder and saute until caramelized. Add in the spinach and saute until wilted. Season with sea salt. Add in the drained black beans and the caramelized sweet potatoes. Remove from heat.
  3. Make the salsa by processing all the ingredients in a blender. Add water to thin out the sauce. Taste and adjust seasoning and lime juice.
  4. Spray a large rectangular baking dish with olive oil. Then take a flour tortilla and lay a few slices of red pepper down the center. Then spoon in enough of the sweet potato mushroom filling to make a fully stuffed burrito. Sprinkle with cheese. Then roll up the burrito and place seam side down in the baking dish. Repeat with the other tortillas. Cover pan with foil.
  5. Turn oven down to 400 degrees. Place burritos in oven and heat through then remove foil and continue to heat until the tortilla becomes a little crispy.
  6. Serve topped with salsa, sour cream and red onion and shredded romaine.








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