Hongos burrito by Brad the Boxer

Instructions

1. Preheat oven to 400°F.
2. Rice: In a large pot, heat the olive oil on medium. Add 1 garlic clove and 1/2 of a sweet onion. Cook for 5 to 6 minutes, or until golden. Stir in the rice and 1 1/2 cups water. Cover and heat to a boil on high. Reduce heat to simmer. Simmer 20 minutes. Add 2 tbsp lime juice and 1/4 cup cilantro. Season with salt to taste. Set aside.
3. Mushrooms: In a medium bowl, toss the mushrooms with 1 tbsp avocado oil, cumin, coriander, paprika, white pepper, and garlic powder. Season with 1/4 tsp salt. Spread out on a sheet pan and bake for 20 minutes. Transfer the mushrooms to a medium skillet, along with the jalapeño and 1/2 of a sweet onion. Cook on medium-high 5 minutes. Add the pineapple juice, stirring and scraping up any browned bits. Cook 1 to 2 minutes, until pan is deglazed. Set aside.
4. Corn salsa: In a large bowl, combine the corn, avocados, champagne vinegar, 1/2 of a red onion, remaining jalapeño, remaining 1/4 cup of cilantro, and a splash of pineapple juice. Season with salt to taste.
5. Black beans: In another medium skillet, heat the remaining avocado oil on medium-high. Add the remaining 1/2 of a sweet onion and 1 garlic clove. Cook 3 to 5 minutes. Add the beans and cook 5 minutes. Remove skillet from heat. With a potato masher, mash the beans and stir in remaining 1 tbsp lime juice.
6. To assemble burritos, add the rice, mushrooms, salsa, and beans to the tortillas*.
7. *To make Brad the Boxer's cassava tortillas, peel, cube, boil, and mash 2 russet potatoes and combine with 2 1/2 cups cassava flour. Knead into a ball and set aside. Dust your work surface with 2 tbsp cassava flour. Divide the ball of dough into 4 smaller balls. Roll each out into thin circle. Cook each in a nonstick skillet brushed with avocado oil.