Ingredients
Roasted Sweet Potatoes:
1 sweet potato,peeled & cubed
1 tbs avocado oil
1 tsp garlic powder
Pink Himalayan salt
1 - 2 tsp of smoked paprika
Sautéed Mushrooms:
8 oz Maitake Mushroom
¼ red onion, diced
¼ red bell pepper, diced
¼ green bell pepper, diced
1 tbs avocado oil
1 tsp chilli powder
1 tsp cumin
Pink Himalayan salt
Black pepper
1 tsp garlic powder
1 tsp onion powder
Other Ingredients:
Burrito tortillas of choice
Black Rice, cooked as directed
1 14oz of pinto beans
Vegan shredded cheese
Romaine lettuce
Salsa
Directions
Step 1
Peel & cube 1 sweet potato. Add them to a lined baking sheet. Drizzle with avocado oil and Season with salt, black pepper, garlic Powder & smoked paprika. Toss with your hands to make sure that they are well coated. Bake at 400F for 25 mins tossing half way.
Step 2
Cook the wild rice as directed on the packaging. Add the pinto beans to a small pot to warm. Season to taste with salt, pepper, garlic powder & onion powder.
Step 3
Dice the red onion, red bell pepper & green bell pepper. Pull apart the maitake Mushroom into bite size pieces.
Step 4
Add 1 tbs of avocado oil to a pan on medium heat. Add in the diced onions & peppers. Cook for 2-3 mins and Season with salt and pepper. Now add in the maitake Mushrooms. Season with chilli powder, salt, garlic powder & cumin and cook until browned.(About 4-6 mins)
Step 5
Now assemble by adding vegan cheese, Lettuce, rice, beans, maitake Mushrooms, sweet potatoes, salsa and wrap your tortilla into a Burrito. Toast in a nonstick pan on medium heat until golden brown on each side.
Step 6
Serve with extra salsa and enjoy!
