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, coat mushrooms with cooking spray and toss with 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 1/2 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: Coat another medium skillet with cooking spray and heat 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*. Fold in the sides of the tortillas and roll up.

7

Serving size: 1 burrito