Sweet Potato and Poblano Burritos

Ingredients 

Frozen Burritos

• 12 ounces white, cremini or trumpet mushrooms, cut into ½-inch pieces
• 3 large poblano chiles (12-16 oz), seeded and cut into 1-inch pieces
• 1 medium sweet potato (or small squash) peeled and cut into ½-inch cubes
• 3 garlic cloves, minced
• 1 tsp dried oregano
• 1 tsp smoked paprika
• 1 tsp cumin
• ¼ cup olive oil
• Kosher salt and black pepper
• 1 cup shredded cheddar or Monterey Jack
• 4 flour tortillas

Optional:

• 1 16oz can of black beans
• 1 cup cooked white rice

Fresh Batch

• Add sour cream, tomato salsa, avocado, and lettuce

Directions

1. Pre-heat oven to 450°F.
2. 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.
3. Roast, stirring halfway through, until vegetables are golden and tender, about 15 minutes. Push the vegetables into a right rectangle and sprinkle with the cheese; roast just until cheese melts, about 2 minutes longer.
4. Warm the tortillas in the oven before assembling the burritos. Add avocado, sour cream and lettuce to the veggie filling if eating right away.