Quick Sweet Potato, Mushroom, and Black Bean Burrito

A hearty vegetarian burrito filled with seasoned sweet potatoes, mushrooms, black beans, and spinach, topped with cheese, avocado, and a creamy salsa verde sauce. Perfect for a nutritious and satisfying meal.

4 servings

45 min

Published October 4, 2025

Ingredients

•¾ cup quick-cooking white rice
•⅔ cup Mexican salsa verde
•4 tablespoons chopped cilantro
•2 tablespoons vegetable oil
•1 medium sweet potato
•1 teaspoon kosher salt
•1 teaspoon ground cumin
•½ teaspoon cayenne pepper
•8 ounces button mushrooms
•½ medium red onion
•1 can black beans
•5 ounces baby spinach
•1 whole lime
•4 pieces flour tortillas
•⅓ cup sour cream
•¾ cup Monterey Jack cheese
•1 whole avocado
•diced

Cooking Instructions

1.
Cook rice according to package directions. Fluff with a fork and stir in 1/3 cup salsa and 2 Tbsp. cilantro.
20 min
2.
Meanwhile, heat 1 Tbsp. oil over medium-high in a large nonstick skillet. Add sweet potato and cook, stirring occasionally, until softened, 3 minutes. Stir in 1/2 tsp. salt, 1/2 tsp. cumin, and 1/4 tsp. cayenne, then transfer to a large bowl.
5 min
3.
Heat remaining 1 Tbsp. 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 tsp. salt, 1/2 tsp. cumin, and 1/4 tsp. 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.
8 min
4.
Place tortillas on a plate and cover with a damp towel. Microwave until warm, about 1 minute. Mix sour cream and remaining 1/3 cup salsa verde and 2 Tbsp. cilantro in a small bowl.
2 min
5.
Place warm tortillas on a work surface. Place 3 tbsp. cheese in the center of each tortilla, then top with 1 cup potato mixture and 1/4 cup rice. Divide avocado among tortillas and top each with 2 tbsp. sour 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.
10 min

Ingredients

•¾ cup quick-cooking white rice

•⅔ cup Mexican salsa verde

•4 tablespoons chopped cilantro

•2 tablespoons vegetable oil

•1 medium sweet potato

•1 teaspoon kosher salt

•1 teaspoon ground cumin

•½ teaspoon cayenne pepper

•8 ounces button mushrooms

•½ medium red onion

•1 can black beans

•5 ounces baby spinach

•1 whole lime

•4 pieces flour tortillas

•⅓ cup sour cream

•¾ cup Monterey Jack cheese

•1 whole avocado

•diced

Cooking Instructions

Cook rice according to package directions. Fluff with a fork and stir in 1/3 cup salsa and 2 Tbsp. cilantro.

20 min

Meanwhile, heat 1 Tbsp. oil over medium-high in a large nonstick skillet. Add sweet potato and cook, stirring occasionally, until softened, 3 minutes. Stir in 1/2 tsp. salt, 1/2 tsp. cumin, and 1/4 tsp. cayenne, then transfer to a large bowl.

5 min

Heat remaining 1 Tbsp. 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 tsp. salt, 1/2 tsp. cumin, and 1/4 tsp. 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.

8 min

Place tortillas on a plate and cover with a damp towel. Microwave until warm, about 1 minute. Mix sour cream and remaining 1/3 cup salsa verde and 2 Tbsp. cilantro in a small bowl.

2 min

Place warm tortillas on a work surface. Place 3 tbsp. cheese in the center of each tortilla, then top with 1 cup potato mixture and 1/4 cup rice. Divide avocado among tortillas and top each with 2 tbsp. sour 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.

10 min