Maitake Mushroom Stuffed Burrito

Maitake Mushroom Stuffed Burrito

Ingredients:

Roasted Sweet Potatoes:

• 1 sweet potato,peeled & cubed

• 1 tbs avocado oil

• 1 tsp garlic powder

• Pink Himalayan salt

• 1 - 2 tsp of smoked paprika

Sautéed Mushrooms:

• 8 oz Maitake Mushroom

• ¼ red onion, diced

• ¼ red bell pepper, diced

• ¼ green bell pepper, diced

• 1 tbs avocado oil

• 1 tsp chilli powder

• 1 tsp cumin

• Pink Himalayan salt

• Black pepper

• 1 tsp garlic powder

• 1 tsp onion powder

Other Ingredients:

• Burrito tortillas of choice

• Black Rice, cooked as directed

• 1 14oz of pinto beans

• Vegan shredded cheese

• Romaine lettuce

• Salsa

Directions:

Peel & cube 1 sweet potato. Add them to a lined baking sheet. Drizzle with avocado oil and Season with salt, black pepper, garlic Powder & smoked paprika. Toss with your hands to make sure that they are well coated. Bake at 400F for 25 mins tossing half way.

Cook the wild rice as directed on the packaging. Add the pinto beans to a small pot to warm. Season to taste with salt, pepper, garlic powder & onion powder.

Dice the red onion, red bell pepper & green bell pepper. Pull apart the maitake Mushroom into bite size pieces.

Add 1 tbs of avocado oil to a pan on medium heat. Add in the diced onions & peppers. Cook for 2-3 mins and Season with salt and pepper. Now add in the maitake Mushrooms. Season with chilli powder, salt, garlic powder & cumin and cook until browned.(About 4-6 mins)

Now assemble by adding vegan cheese, Lettuce, rice, beans, maitake Mushrooms, sweet potatoes, salsa and wrap your tortilla into a Burrito. Toast in a nonstick pan on medium heat until golden brown on each side.

Serve with extra salsa and enjoy!