Quick Sweet Potato Mushroom and Black Bean Burrito
Ingredients
- 3/4 cup quick-cooking white rice
- 2/3 cup Mexican salsa verde, divided
- 4 tablespoons chopped cilantro, divided
- 2 tablespoons vegetable oil, divided
- 1 medium (about 8 ounces) sweet potato, grated
- 1 teaspoon kosher salt, divided
- 1 teaspoon ground cumin, divided
- 1/2 teaspoon cayenne pepper, divided
- 8 ounces sliced button mushrooms
- 1/2 medium red onion, thinly sliced
- 1 (16-ounce) can black beans, rinsed, drained
- 5 ounces baby spinach
- 1 lime, halved
- 4 (12") flour tortillas
- 1/3 cup sour cream
- 3/4 cup grated Monterey Jack cheese (about 2 1/2 ounces)
- 1 avocado, diced
Instructions
Quick Sweet Potato, Mushroom, and Black Bean Burrito serves 4 original recipe by Epicurious.
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