There’s a nationwide avocado shortage affecting the entire industry. The shortage is due to inconsistent harvesting yields, which has led to decreased production. We’re keeping an eye on availability to get them back on the menu as soon as possible, but in the meantime we’ve substituted a sweet potato for the Black Bean Burritos recipe. To make your burritos without avocados, refer to the modified recipe step below:
Please replace Step 3 on your recipe card with the following: Pierce sweet potato all over with a fork, place on a heatproof plate, and microwave until beginning to soften, about 5 minutes. Flip and continue to microwave in 5-minute intervals until tender when pierced with a knife. (Alternatively, preheat oven to 450ºF, wrap potatoes in foil, and bake until soft when pierced with a knife, about 1 hour.) When cool enough to handle, halve potato lengthwise and scoop out flesh into a separate medium bowl. Add Cholula (skip or use half for less heat), juice of 1 lime, half of diced onion, .25 teaspoon salt, and pepper as desired. Using a fork, mash together until fully combined.
In Step 4, roll your burritos with all of the sweet potato mash.