Roasted Vegetable Burritos

By Kay Chun

Updated October 27, 2025

  • On a stone surface there are a few cut halves of burritos showing a filling of roasted vegetables and melted cheese. Next to them is a pre-rolled burrito, with all the fillings piled in the middle of a large tortilla.
    Kate Sears for The New York Times. Food Stylist: Barrett Washburne.
Media 1 of 1
Total Time
30 minutes
Rating
4(1,920)
Comments
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Roasted mushrooms, sweet potatoes and poblano chiles become a comforting vegetarian burrito filling in just 30 minutes. The meaty mushrooms and hearty potatoes give it substance, while roasted poblanos impart subtle smoky notes and mild heat. (Green bell peppers are a good nonspicy alternative.) The mashed avocado and sour cream lend creamy richness, while shredded lettuce and pico de gallo bring welcome crunch and freshness. Although not necessary, leftover rice is a nice addition to the burritos for an even more substantial meal.

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Ingredients

Yield:4 servings

  • 12 ounces white, cremini or stuffing mushrooms, cut into ½-inch pieces

  • 3 large poblano chiles (12 ounces), seeded and cut into 1-inch pieces 

  • 1 medium sweet potato (8 ounces), peeled and cut into ½-inch cubes

  • 2 garlic cloves, minced

  • 1 teaspoon dried oregano

  • 1 teaspoon smoked paprika

  • ¼ cup extra-virgin olive oil

  • Kosher salt and black pepper

  • 1 cup shredded Monterey Jack (4 ounces)

  • 1 Hass avocado, mashed with a fork

  • 4 (9- to 10-inch) flour tortillas

  • ½ cup sour cream

  • 1 packed cup shredded butter or bibb lettuce 

  • ½ cup pico de gallo or salsa, store-bought or homemade

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

57 grams carbs; 42 milligrams cholesterol; 629 calories; 20 grams monosaturated fat; 4 grams polyunsaturated fat; 12 grams saturated fat; 39 grams fat; 9 grams fiber; 1048 milligrams sodium; 18 grams protein; 13 grams sugar

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

  1. 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.

  2. 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.

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Ratings

4 out of 5
1,920 user ratings
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Comments

Lisa Merullo-Boaz

Heat the tortillas before you assemble the burrito. They are easier to work with and will keep the burrito warmer.

david shepherd

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.

Jon Frandsen

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.

Erinbk

Guys, don’t get mad but I added black beans. And I thought I had sour cream but didn’t. Oh, and I freely admit I did not use lettuce because I am philosophically opposed to lettuce in a burrito. Otherwise I followed the recipe and these were delicious! Easy and tastier than the sum of its parts. A total win for the table and I will make again. I did need to cook it for double the time called for. One nit for this and many other recipes: I know salt can be divisive, but, NYT Cooking, please give us some guidance in every recipe as to how much salt to use. I can’t salt to taste raw sweet potatoes. NB: for this recipe, with a full sheet tray of veg, I used a scant 1 tsp of diamond crystal and found it was a little too salty. I’d rather not have to guess!

Kristine

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.

Janice

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?

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