Sweet potato, mushroom and bean burrito


I love sweet potato and I really love burritos.  I have been seeing so many fusion type recipes that I thought it would be fun to try one of my own out! Let me tell you, I might not share these with my boyfriend.  They might just be too good to share!

what you will need-

2 large sweet potatoes

4 portobello mushrooms

1 cup chopped onions

1 cup chopped bell peppers (I used orange)

2 cans black beans (or approx 3 1/2 cups if pre made)

1 package old El Paso mild salsa seasoning mix (1 oz)

flour tortillas

olive oil

clean the sweet potatoes well, and peel.  Chop into cubes between 1/2 inch and an inch in size.  Rinse off and put in a large pot over the stove to boil.  Allow to cook for about nine minutes.  When a butter knife can easily cut into the potatoes, they are ready.   When they are done cooking, drain and put potatoes back into the pot, making sure that they are not on a hot burner.

While the potatoes are boiling, prep the mushrooms.  First, turn mushroom upside down and cut off the stem with a sharp knife.

Then take a spoon and remove the black “gills”.  Once you are done, turn mushroom back over and use a damp paper towel to gently remove any residual dirt from the top of the mushroom.

Next, slice mushrooms into slices approx 1/4 inch thick.  Set aside.

Dice the onions and bell peppers.  Set aside.

Heat a frying pan on medium heat.  Allow to get hot. Drizzle olive oil onto the skillet.  Line pan with mushrooms, putting them on their sides so that the widest part is facing up and down, not side to side. Cook for two minutes on one side, then flip and cook for two minutes on the other side.  Once they are done cooking, put on a plate so that they don’t continue to cook.

turn up the skillet to medium high heat, and sauté the onions and peppers together for about four minutes.  Put this mixture in a bowl and set aside.

Mash the sweet potatoes with a hand masher (or a glass with a flat bottom will work in a pinch).  Stir in the El Paso salsa mix.

open the cans of beans and drain.

place flour tortillas on a microwave safe plate.  Cover with a damp paper towel. Microwave for thirty seconds.

place each tortilla flat, and add two spoonfuls of the mashed sweet potato mix.  Then place a layer of the cooked mushrooms on top.



After the mushrooms, add the onion and pepper mix.  Finish with two spoonfuls of black beans.

Fold the short side of the burrito first, then fold lengthwise.  Place the side with the seam facing down.  Repeat with all the burritos.

once you have finished wrapping the burritos, heat the frying pan to medium high heat.  Once hot, drizzle more olive oil in the pan.

place burrito, seam side down, into the pan carefully.  Allow to cook for one minute.  Flip and cook the other side for one minute.  Repeat with all the burritos.




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