5 oz portabella mushrooms, chopped
4 oz sweet potatoes, diced
2 oz spinach
burrito sized tortilla
Creamy Poblano Sauce (recipe below)
Heat teaspoon olive oil in skillet. Add sweet potato and saute until tender. Then add the portabella mushrooms and the spinach. Cook until the mushrooms have a dark color. On flour tortilla, place your white rice, evenly spaced. Then add all the ingredients and top with mozzarella cheese. Roll the tortilla to make a burrito and add creamy poblano sauce on top of the burrito. Microwave it for 1:30 minutes. Serve with a side of steamed vegetables.
Creamy Poblano Sauce:
1 cup buttermilk
2 roasted poblano peppers, deseeded
1 tsp minced garlic
salt and pepper to taste
Mix all ingredients together in a blender.
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