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 tablespoons vegetable oil, divided

• 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 avocado, diced

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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.