Quick Potato Mushroom And Black Bean Burrito Recipes

SWEET POTATO AND BLACK BEAN BURRITOS

Steps:

• Preheat the oven to 425 degrees F.
• Add the sweet potatoes to a baking sheet in an even layer. Drizzle with olive oil and season with salt and pepper. Roast until the potatoes are just tender but still have a bite, 15 to 20 minutes. Set aside.
• Add 2 tablespoons olive oil to a large saute pan and place over medium heat. Add the garlic and onion and saute until translucent, about 5 minutes. Then, add the jalapeno and stir to combine. Add the chili powder, tomato paste and oregano. Stir to combine and cook for an additional 2 minutes to release the flavors of the herbs. Then, add the spinach, beans and tomatoes. Fold gently to combine. Simmer until the spinach is wilted and the liquid has reduced by half, 7 to 10 minutes. Remove from the heat and stir in the queso fresco, lime juice and sweet potatoes. Taste and season as needed.
• Distribute the mixture evenly among the tortillas. Roll the tortillas, garnish with the cilantro and hot sauce and serve immediately. For freezer meal prep, wrap tightly in plastic wrap or parchment paper and store in an airtight container or bag. Freeze for up to 3 months.
• To reheat, place wrapped burrito in the microwave and reheat for 3 minutes, flipping once. Unwrap, garnish with the cilantro and hot sauce, if desired, and serve!

MUSHROOM AND BLACK BEAN BURRITOS

Steps:

• heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.
• Add next 3 ingredients; saute until onions are brown, about 20 minues.
• Add remaining oil and all mushrooms; saute 5 minutes.
• Stir in chili powder.
• Saute until juices evaporate, about 5 minutes.
• Add beans and salsa;saute 3 minutes.
• stir in cilantro.
• Season with salt and pepper.
• Meanwhile, preheat oven to 350 degrees, Wrap tortillas in foil heat in oven for 15 minutes.
• (They can be heated in Microwave in paper towels or a tortilla warming pan.) Place a tortilla on plate, spoon mushroom mixture down the center of tortilla, sptinkle with Cheese, fold short ends of tortilla over filling, roll up, enclosing filling.
• Enjoy.

QUICK SWEET POTATO, MUSHROOM, AND BLACK BEAN BURRITO

Steps:

• Cook rice according to package directions. Fluff with a fork and stir in 1/3 cup salsa and 2 Tbsp. cilantro.
• Meanwhile, heat 1 Tbsp. oil over medium-high in a large nonstick skillet. Add sweet potato and cook, stirring occasionally, until softened, 3 minutes. Stir in 1/2 tsp. salt, 1/2 tsp. cumin, and 1/4 tsp. cayenne, then transfer to a large bowl.
• Heat remaining 1 Tbsp. 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 tsp. salt, 1/2 tsp. cumin, and 1/4 tsp. 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 sour cream and remaining 1/3 cup salsa verde and 2 Tbsp. cilantro in a small bowl.
• Place warm tortillas on a work surface. Place 3 tbsp. cheese in the center of each tortilla, then top with 1 cup potato mixture and 1/4 cup rice. Divide avocado among tortillas and top each with 2 tbsp. sour 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.

BLACK BEAN, SPINACH, AND MUSHROOM BURRITOS

Steps:

• In a heavy skillet cook onion and mushrooms in oil over moderate heat, stirring, until golden. Add spinach and garlic and cook, stirring, until spinach is wilted, about 30 seconds. Stir in water, beans, lemon juice, scallions, pepper Jack, and salt to taste and cook, stirring, until cheese is melted.
• In a small saucepan heat enchilada sauce.
• Heat a dry skillet (large enough to hold 1 tortilla) over moderately high heat until hot. In skillet heat tortillas, 1 at a time, turning frequently, 30 seconds, or until softened, and transfer to a work surface. Divide filling between tortillas and roll up burritos.
• Spoon sauce over burritos and serve with sour cream.

MUSHROOM BEAN BURRITOS

Steps:

• In a large nonstick skillet coated with cooking spray, saute peppers and onions until crisp-tender. Stir in the mushrooms, water, broth and garlic. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until vegetables are tender and liquid has evaporated. , Stir in the beans, salsa, chili powder and pepper sauce; heat through. , Spoon 1 cup filling off center on each tortilla. Sprinkle with cheese. Fold sides and ends over filling and roll up.

SWEET POTATO AND BLACK BEAN BURRITOS RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C).
• Add the sweet potatoes to a baking sheet with a drizzle of olive oil, the paprika, garlic powder, salt, and pepper. Toss until well coated.
• Bake for 20 minutes, flipping halfway through, until the sweet potato is tender.
• Heat a drizzle of olive oil in a large saucepan over medium heat. Once the oil begins to shimmer, add the onion and cook for 3-4 minutes, until semi-translucent. Add the jalapeño, garlic, chili powder, cumin, and cayenne pepper and cook for 2-3 minutes, until the spices are fragrant. Add the black beans and corn, season with salt and pepper, and cook until warmed through, 3-4 more minutes.
• To assemble a burrito, add ⅓ of the bean and corn mixture, ⅓ of the roasted sweet potatoes, some lettuce, tomatoes, vegan cheese, and guacamole to the center of a tortilla. Fold in the sides and roll up, keeping the filling tucked in place. Repeat with the remaining ingredients. Cut in half and serve.
• Enjoy!

QUICK POTATO MUSHROOM AND BLACK BEAN BURRITO

Steps:

• 1. heat 1 T oil of med high heat in large skillet. Add potato and cook until softened about 3 min. Stir in 1/2 t salt, 1/2 t cumin and 1/4 t cayenne, then transfer to large bow..
• 2. Heat 1 T oil in skillet, add mushrooms and cook stirring until mushrooms begin to brown and release moisture, about 3 min. Add onion and remaining 1/2 t salt, 1/2 t cumin and 1/4 t cayenne, cook stirring until mushrooms and onions are tender and cooked through about 3 min. Stir in beans and spinach; cook until warm about 1 min more. Transfer mushroom mixture to bowl with potatoes. Squeeze lime over and stir to combine.
• 3. mix sour cream, 1/3 cup of salsa verde and 2 T cilantro in small bowl.