Roasted Vegetable Burritos

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Roasted Vegetable Burritos

Roasted mushrooms, sweet potatoes and poblano chiles become a comforting vegetarian burrito filling in just 30 minutes. The meaty mushrooms and hearty potatoes give it substance, while roasted poblanos impart subtle smoky notes and mild heat. (Green bell peppers are a good nonspicy alternative.) The mashed avocado and sour cream lend creamy richness, while shredded lettuce and pico de gallo bring welcome crunch and freshness. Although not necessary, leftover rice is a nice addition to the burritos for an even more substantial meal.

Rating

Ingredients

  • 12ounces white, cremini or stuffing mushrooms, cut into 1/2-inch pieces
  • 3large poblano chiles (12 ounces), seeded and cut into 1-inch pieces
  • 1medium sweet potato (8 ounces), peeled and cut into 1/2-inch cubes
  • 2garlic cloves, minced
  • 1teaspoon dried oregano
  • 1teaspoon smoked paprika
  • 1/4cup extra-virgin olive oil
  • Kosher salt and black pepper
  • 1cup shredded Monterey Jack (4 ounces)
  • 1Haas avocado, mashed with a fork
  • 4(9- to 10-inch) flour tortillas
  • 1/2cup sour cream
  • 1packed cup shredded butter or bibb lettuce
  • 1/2cup pico de gallo or salsa, store-bought or homemade
Set base servings to enable scaling:

Directions

Heat oven to 450 degrees. On a rimmed baking sheet, combine mushrooms, poblano chiles, sweet potato, garlic, oregano, smoked paprika and oil, and season with salt and pepper; toss to evenly coat. Roast, stirring halfway through, until vegetables are golden and tender, about 15 minutes. Push the vegetables into a 12-by-6-inch rectangle and sprinkle with the cheese; roast just until cheese melts, about 2 minutes longer.

Spread one-quarter of the mashed avocado in the center of each tortilla. Top each with 2 tablespoons of the sour cream, 1/4 cup lettuce and 2 tablespoons pico de gallo, then evenly divide the cheesy roasted vegetables on top. Fold the short sides of the tortilla in over the filling; fold the bottom of the tortilla up and over the filling and tightly roll. Serve warm.

Nutrition

Info
Trans Fat: 0 gramsFat: 39 gramsCalories: 606Saturated Fat: 12 gramsUnsaturated Fat: 25 gramsSodium: 1037 milligramsSugar: 12 gramsFiber: 8 gramsCarbohydrate: 52 gramsProtein: 18 grams

Source: https://cooking.nytimes.com/recipes/1022905-roasted-vegetable-burritos