Roasted Vegetable Burritos
Published April 1, 2023
- Total Time
- 30 minutes
- Rating
- Comments
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Ingredients
- 12ounces white, cremini or stuffing mushrooms, cut into ½-inch pieces
- 3large poblano chiles (12 ounces), seeded and cut into 1-inch pieces
- 1medium sweet potato (8 ounces), peeled and cut into ½-inch cubes
- 2garlic cloves, minced
- 1teaspoon dried oregano
- 1teaspoon smoked paprika
- ¼cup 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
- ½cup sour cream
- 1packed cup shredded butter or bibb lettuce
- ½cup pico de gallo or salsa, store-bought or homemade
Nutritional analysis per serving (4 servings)
606 calories; 39 grams fat; 12 grams saturated fat; 0 grams trans fat; 20 grams monounsaturated fat; 4 grams polyunsaturated fat; 52 grams carbohydrates; 8 grams dietary fiber; 12 grams sugars; 18 grams protein; 1037 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
Spread one-quarter of the mashed avocado in the center of each tortilla. Top each with 2 tablespoons of the sour cream, ¼ 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.
Private Notes
Comments
Heat the tortillas before you assemble the burrito. They are easier to work with and will keep the burrito warmer.
Used a small honeynut squash in place of the potato; added a LOT more garlic; a fat teaspoon+ of cumin; 1 can of black beans; about a cup of leftover rice; and at least a half-cup more of coarse-grated cheese, a mix of Swiss and cheddar. Really good, quick meal.
I routinely l make two batches at once on two pans but only broil one with cheese. We use the leftovers throughout the week. Often as a bowl with poached eggs and spinach fir breakfast. I’ve also done quadruple batches, cooking two pans one batch after the other. I undercook the second batch and freeze them. I haven’t noticed much difference, though I defrost them in a colander so they don’t get two liquidy. Very nice not to have to do all that chopping.
Roasted double mushrooms and two extra poblanos; and made instant pot pinto beans instead of potatoes. Otherwise made as directed with a little extra of the seasonings plus cumin and garlic powder instead of fresh. I thought the flavor profile was awesome! topped each bite with a squeeze of lime and a little sour cream. Sooooo gooood!
I’ve been making burritos for my New Mexican husband for a couple of decades now. He loved any burrito, truly. But when I combine this one with the bean and cheese burrito also in this app - frying and mashing the beans while the vegetables roast - I end up with the closest thing to perfection I can hope to achieve.
Love this recipe it’s so quick easy and full of flavour make it often