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 cucharadas de aceite vegetal, divididas

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

• 1 cucharadita de sal kosher, dividida

• 1 teaspoon ground cumin, divided

• 1/2 teaspoons cayenne pepper, divided

• 230g sliced button mushrooms

• 1/2 cebolla roja mediana, finamente rebanada

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

• 140 g de espinacas baby

• 1 lime, halved

• 4 (12") flour tortillas

• 80 ml de crema agria

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

• 1 aguacate, picado

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.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.