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.
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.
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.