Sweet Potato and Poblano Burritos

Posted on Sep 26, 2022 by Eli Crain
Tags: recipes


Frozen Burritos

  • 12 ounces white, cremini or trumpet mushrooms, cut into ½-inch pieces
  • 3 large poblano chiles (12-16 oz), seeded and cut into 1-inch pieces
  • 1 medium sweet potato (or small squash) peeled and cut into ½-inch cubes
  • 3 garlic cloves, minced
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • ¼ cup olive oil
  • Kosher salt and black pepper
  • 1 cup shredded cheddar or Monterey Jack
  • 4 flour tortillas


  • 1 16oz can of black beans
  • 1 cup cooked white rice

Fresh Batch

  • Add sour cream, tomato salsa, avocado, and lettuce


  1. Pre-heat oven to 450°F.
  2. 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.
  3. Roast, stirring halfway through, until vegetables are golden and tender, about 15 minutes. Push the vegetables into a right rectangle and sprinkle with the cheese; roast just until cheese melts, about 2 minutes longer.
  4. Warm the tortillas in the oven before assembling the burritos. Add avocado, sour cream and lettuce to the veggie filling if eating right away.

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