Quick Sweet Potato, Mushroom, and Black Bean Burrito

Ingredients for Quick Sweet Potato, Mushroom, and Black Bean Burrito

• 140g quick-cooking white rice

• 120g Mexican salsa verde, divided

• 4 tablespoons chopped coriander, divided

• 2 matskedar vegetabilisk olja, delad

• 1 medium (about 230g ) sweet potato, grated

• 1 teaspoon kosher salt, divided

• 1 teaspoon ground cumin, divided

• 1/2 teaspoons cayenne pepper, divided

• 230g sliced button mushrooms

• 1/2 medium red onion, thinly sliced

• 1 (450g) can black beans, rinsed, drained

• 140g baby spinach

• 1 lime, halved

• 4 (12") flour tortillas

• 80ml soured cream

• 180ml grated Monterey Jack cheese (about 70g )

• 1 avokado, tärnad

Cook rice according to package directions. Fluff with a fork and stir in 1/3 cup salsa and 2 tablespoons coriander.

Meanwhile, heat 1 tablespoon oil over medium-high in a large nonstick skillet. Add sweet potato and cook, stirring occasionally, until softened, 3 minutes. Stir in 1/2 teaspoons salt, 1/2 teaspoons cumin, and 1/4 teaspoons cayenne, then transfer to a large bowl.

Heat remaining 1 tablespoon oil in another large skillet, add mushrooms, and cook, stirring, until mushrooms begin to brown and release moisture, about 3 minutes. Add onion and remaining 1/2 teaspoons salt, 1/2 teaspoons cumin, and 1/4 teaspoons cayenne; cook, stirring, until mushrooms and onions are tender and cooked through, about 3 minutes. Stir in beans and spinach; cook until warm, about 1 minute more. Transfer mushroom mixture to bowl with sweet potatoes, squeeze half of the lime over, and stir to combine.

Place tortillas on a plate and cover with a damp towel. Microwave until warm, about 1 minute. Mix soured cream and remaining 1/3 cup salsa verde and 2 tablespoons coriander in a small bowl.

Place warm tortillas on a work surface. Place 3 tablespoons cheese in the centre of each tortilla, then top with 190g potato mixture and 45g rice. Divide avocado among tortillas and top each with 2 tablespoons soured cream sauce. Fold 2 sides of tortilla over filling, then roll up tortilla to enclose filling. Place burrito seam side down onto a plate and cut in half, if desired. Repeat with remaining tortillas. Cut remaining lime half into wedges and serve alongside.

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