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
Ingredients:
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
Salsa:
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
Garnish:
1 head romaine lettuce, shredded
1/2 red onion, minced
sour cream
Katherine
vegoutgourmet.com 