Roasted Vegetable Burritos
Updated Oct. 28, 2025
- Total Time
- 30 minutes
- Rating
- Comments
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Ingredients
- 12ounces white, cremini or stuffing mushrooms, cut into ½-inch pieces
- 3large poblano chiles (12 ounces), seeded and cut into 1-inch pieces
- 1medium sweet potato (8 ounces), peeled and cut into ½-inch cubes
- 2garlic cloves, minced
- 1teaspoon dried oregano
- 1teaspoon smoked paprika
- ¼cup extra-virgin olive oil
- Kosher salt and black pepper
- 1cup shredded Monterey Jack (4 ounces)
- 1Hass avocado, mashed with a fork
- 4(9- to 10-inch) flour tortillas
- ½cup sour cream
- 1packed cup shredded butter or bibb lettuce
- ½cup pico de gallo or salsa, store-bought or homemade
Nutritional analysis per serving (4 servings)
606 calories; 39 grams fat; 12 grams saturated fat; 0 grams trans fat; 20 grams monounsaturated fat; 4 grams polyunsaturated fat; 52 grams carbohydrates; 8 grams dietary fiber; 12 grams sugars; 18 grams protein; 1037 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 450 degrees. 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. Roast, stirring halfway through, until vegetables are golden and tender, about 15 minutes. Push the vegetables into a 12-by-6-inch rectangle and sprinkle with the cheese; roast just until cheese melts, about 2 minutes longer.
- Step 2
Spread one-quarter of the mashed avocado in the center of each tortilla. Top each with 2 tablespoons of the sour cream, ¼ cup lettuce and 2 tablespoons pico de gallo, then evenly divide the cheesy roasted vegetables on top. Fold the short sides of the tortilla in over the filling; fold the bottom of the tortilla up and over the filling and tightly roll. Serve warm.
Private Notes
Comments
Heat the tortillas before you assemble the burrito. They are easier to work with and will keep the burrito warmer.
Used a small honeynut squash in place of the potato; added a LOT more garlic; a fat teaspoon+ of cumin; 1 can of black beans; about a cup of leftover rice; and at least a half-cup more of coarse-grated cheese, a mix of Swiss and cheddar. Really good, quick meal.
I routinely l make two batches at once on two pans but only broil one with cheese. We use the leftovers throughout the week. Often as a bowl with poached eggs and spinach fir breakfast. I’ve also done quadruple batches, cooking two pans one batch after the other. I undercook the second batch and freeze them. I haven’t noticed much difference, though I defrost them in a colander so they don’t get two liquidy. Very nice not to have to do all that chopping.
For me the oregano doesn't work at all with these ingredients. I love mushrooms, but didn't care for them in this. I found the dish inedible, but my sons ate it.
I haven't tried this yet but reading the recipe, I don't see instructions for the pinkish sauce on top of the filling that is shown in the foto.Is it from the pan-roasted vegetables?
I am not much of a mushroom fan unless it's a portobello, but THIS is my new favorite way to eat them. I have made this twice, first using the sweet potato, and the second time with acorn squash just to give it a go. Both veggies worked wonderfully and were equally delicious. It is surprisingly tasty with just three veggies and lettuce. This recipe is now on my list of rotation meals. Yummm.