Old Man of the Woods Burrito

Old Man of the Woods Burrito

These vegetarian burritos make for an excellent hearty lunch. 

Although you could use any mushroom in this recipe, I like to make them with wild old man of the woods (Strombilomyces floccosus) mushrooms for their woodsy flavour. 

You can replace all of the spices with a chili powder blend if you’d like. 

  • Prep Time10 min
  • Cook Time25 min
  • Total Time35 min
  • Yield2 large burritos
  • Serving Size1 burrito for a big lunch, or 1/2 for a light lunch


  • 1 medium sweet potato
  • 1 tablespoon (15ml) + 2 teaspoons (10ml) vegetable oil
  • 1 teaspoon (2g) smoked paprika 
  • 1 teaspoon (2g) garlic powder
  • 1 teaspoon (2g) ground cumin
  • 1/2 teaspoon (1g) dried oregano leaves
  • 1/2 teaspoon (1g) chili flakes (I used chipotle)
  • 1/2 teaspoon (2.5g) kosher salt
  • 1/2 teaspoon (1g) black pepper
  • 4 oz (120g) old man of the woods mushrooms, sliced, stems discarded
  • 1 medium onion, chopped
  • 4 kale leaves, stripped from the stems and chopped
  • 1 small handful cilantro, chopped
  • 2 tablespoons (30ml) salsa verde or hot sauce
  • 4 oz (120g) Monterrey Jack cheese or cheddar or mozzarella, shredded
  • 2 large tortillas



Preheat oven to 350°F (180°C, gas mark 4).


Peel the sweet potato, then shred it on a cheese grater. 

Heat oil in a skillet over medium heat. Add the shredded sweet potato, spices, and 1/4 cup (60ml) of water. 

Cook, stirring, until dry and soft, about 5 minutes.

Set aside.  


Wipe out the skillet, add in the 2 teaspoons of oil, and turn the heat up to medium high. 

Add the sliced mushrooms, season with a small pinch of salt and pepper, and cook for 2 minutes. 

Add the onion and cook for 2 minutes. 

Add the kale and cook for 2 more minutes. 


Lay the tortillas out. 

Spread half of the sweet potato mixture on each, in the middle. 

Layer on the cilantro, salsa verde or hot sauce, the mushroom/kale mixture, then the cheese. 

Wrap tightly.


Put the burritos seam-side-down onto a baking sheet and transfer to the oven for 10-15 minutes, or until the tortillas begin to look golden. 

Wrap tightly in foil or wax paper and cut in half to serve. 

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