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 colheres de sopa de óleo vegetal, dividido

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

• 1 colher de chá de sal kosher, dividido

• 1 teaspoon ground cumin, divided

• 1/2 colher de chá de pimenta caiena, dividida

• 230g sliced button mushrooms

• 1/2 medium red onion, thinly sliced

• 1 lata (450g) de feijão preto, enxaguado e escorrido

• 140g baby spinach

• 1 lime, halved

• 4 (12") flour tortillas

• 80ml soured cream

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

• 1 abacate, 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.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.