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
1 16oz can of black beans
1 cup cooked white rice
Add sour cream, tomato salsa, avocado, and lettuce
Pre-heat oven to 450°F.
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 right rectangle and sprinkle with the cheese; roast just until cheese melts, about 2 minutes longer.
Warm the tortillas in the oven before assembling the burritos. Add avocado, sour cream and lettuce to the veggie filling if eating right away.
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