Updated: Jul 17
Root Vegetable Burritos (4 servings/burritos)
30 min prep and cook time
Ingredients: For veggies: 6 small potatoes cubed (I used petite medley private selection) 4 radishes diced 1 portabella mushroom head diced 1/2 jalapeno diced 1/4 jicama diced 1/4 diced red onion 1/4 cup olive oil 1 tbsp salt 1/2 tbsp garlic powder 1/2 tbsp cumin 1 tsp cayenne pepper For rice: 2 cups cooked white rice 1 roma tomato diced with juice 1 cup spinach 1 tbsp olive oil 1/8 diced red onion 1/2 jalapeno diced 1 tbsp salt 1/2 tbsp garlic powder For burrito: 1/2 cup green chili (I used 303 green chili) Burrito shells For veggies: start with oil, jalapeno, and onion in a pan and cook on medium heat until starts to simmer. Add radishes, jicama, and potatoes, cover and cook until potatoes are easy to cut through. Add mushroom and all seasonings, re-cover and cook for another 10 minutes on low heat.
For rice: cook spinach, jalapeno and onions in oil until spinach cooks down. Add cooked spinach concoction to rice with roma tomato and juice, salt and garlic powder. Mix until fully incorporated. For burrito: warm shells recommended time on instructions. Place rice, veggies, and green chili down the middle of the shell, fold top and bottom towards the middle, then wrap right side over top and bottom across to left and wrap left side over right side. Voila, your burrito is ready!