Active Time

　　22 minutes

　　Total Time

　　22 minutes

　　This hearty burrito comes together in just 22 minutes but is still full of flavor. The spicy green rice and robust vegetables provide a delicious, substantial vegetarian meal you can take on the go.

　　

Ingredients

Serves 4

　　3/4 cup quick-cooking white rice

　　2/3 cup Mexican salsa verde, divided

　　4 tablespoons chopped cilantro, divided

　　2 tablespoons vegetable oil, divided

　　1 medium (about 8 ounces) sweet potato, grated

　　1 teaspoon kosher salt, divided

　　1 teaspoon ground cumin, divided

　　1/2 teaspoon cayenne pepper, divided

　　8 ounces sliced button mushrooms

　　1/2 medium red onion, thinly sliced

　　1 (16-ounce) can black beans, rinsed, drained

　　5 ounces baby spinach

　　1 lime, halved

　　4 (12") flour tortillas

　　1/3 cup sour cream

　　3/4 cup grated Monterey Jack cheese (about 2 1/2 ounces)

　　1 avocado, diced

　　

Step 1

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

　　

Step 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.

　　

Step 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.

　　

Step 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.

　　

Step 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.

　　Cooks' Note

　　Feel free to substitute traditional white or brown rice for quick-cooking rice. If you don't have 2 large skillets, use the same skillet to cook the mushroom mixture after the sweet potatoes.