Roasted Vegetable Burritos

Name: Roasted Vegetable Burritos
Total time: 30 min
Ingredients: 12 ounces white, cremini or stuffing mushrooms, cut into 1/2-inch pieces; 3 large poblano chiles (12 ounces), seeded and cut into 1-inch pieces; 1 medium sweet potato (8 ounces), peeled and cut into 1/2-inch cubes; 2 garlic cloves, minced; 1 teaspoon dried oregano; 1 teaspoon smoked paprika; 1/4 cup extra-virgin olive oil; Kosher salt and black pepper; 1 cup shredded Monterey Jack (4 ounces); 1 Haas avocado, mashed with a fork; 4 (9- to 10-inch) flour tortillas; 1/2 cup sour cream; 1 packed cup shredded butter or bibb lettuce; 1/2 cup pico de gallo or salsa, store-bought or homemade

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cooking.nytimes.com

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Total: 30 minutes

Servings: 4

Author : Kay Chun

mushroom poblano sweet potato

Instructions

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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, 1/4 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.

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