We tried this recipe: https://cooking.nytimes.com/recipes/1022905-roasted-vegetable-burritos?smid=ck-recipe-iOS-share For the roasted vegetables, we reduced the mushrooms to 8 oz and supplemented with 3/4 jalapeño and 3/4 of a small shallot (see Note below). We had only 2 poblano peppers, so we added 1 Fresno. For the roasted vegetable seasoning, we used 1 tsp smoked paprika, 1/2 tsp Turkish oregano (reduced from 1 tsp), and we added 1/2 tsp Penzey’s adobo seasoning. We found 20 mins of roasting at 450 was appropriate to dry out the mushroom liquid. We used shredded Monterey cheese per the recipe. We omitted the sour cream and added mixed baby greens instead of shredded lettuce. This was very tasty. (Mar. 2022)
Note: We made a small amount of pico de gallo, loosely following this recipe: https://www.allrecipes.com/recipe/203800/pico-de-gallo/. Based on one Roma tomato, we used 1/4 jalapeño, 1/4 small shallot, 1/2 garlic clove, 1 tsp minced cilantro leaves (frozen), and juice from 1/3 lime.
Cooking Adventures 