Heat a large nonstick skillet over medium-high heat and add 2 tbs vegetable oil. When oil shimmers, add the thawed shredded hash browns (or grated potato squeezed dry) in an even layer. Press down gently. Cook undisturbed 4–5 minutes until the underside is golden brown. Flip in sections and cook another 3–4 minutes until crispy and cooked through. Season with 1 tsp salt and 1/2 tsp black pepper. Transfer to a plate and keep warm.

Sautéed Mushrooms

Sauté mushrooms

Wipe the skillet clean or use a second skillet. Add 1 tbs butter (or oil) and heat over medium-high. Add sliced mushrooms and spread into a single layer. Let cook undisturbed 2–3 minutes to brown, then stir. Add minced garlic, 1/4 tsp smoked paprika, 1/2 tsp salt and 1/4 tsp pepper. Sauté 2–3 more minutes until mushrooms are tender and browned. Remove from heat and set aside.

Beans & Seasoning

Warm and season beans

In a small saucepan or the same skillet over medium heat, add 1 tsp olive oil. Add drained pinto beans and stir in 1/2 tsp cumin, 1/2 tsp chili powder, and 1/2 tsp salt. Cook gently 3–4 minutes until warmed through. Lightly mash about a quarter of the beans with the back of a spoon to create a slightly creamy texture. Stir in 1 tbs fresh lime juice, then remove from heat.

Guacamole

Make guacamole

Halve and pit the avocados, scoop into a bowl and mash with a fork to your preferred texture. Stir in 2 tbs diced red onion, 2 tbs chopped cilantro, 1 tbs lime juice, 1/2 tsp salt and optional 1/2 tsp minced jalapeño. Taste and adjust salt or lime as needed. Keep covered to prevent browning.

Ranchero Sauce

Prepare ranchero

In a small saucepan, heat 1 tsp olive oil over medium heat. Add 1/2 cup finely chopped onion and cook 3–4 minutes until translucent. Add 1 minced garlic clove and cook 30 seconds until fragrant. Stir in 1 cup crushed tomatoes, 1/2 tsp minced chipotle (or 1 tsp smoked paprika), 1/4 tsp cumin and 1/2 tsp salt. Simmer gently 6–8 minutes to thicken slightly. Stir in 1 tbs chopped cilantro if using. Taste and adjust seasoning; keep warm.

Assembly & Serving

Warm tortillas

Warm tortillas one at a time in a dry skillet over medium heat about 20–30 seconds per side, or brush lightly with 1 tsp oil and warm on a griddle until pliable. Keep wrapped in a clean towel to stay warm.

Assemble burritos

Lay a warm tortilla flat. In the center place about 3/4 cup cooked hash browns, 1/4 cup seasoned pinto beans, 1/4 cup sautéed mushrooms, and 2–3 tbs guacamole. Add 1/4 cup shredded cheese if using. Fold the sides in, then roll tightly from the bottom to form a burrito. Repeat for remaining tortillas and fillings.

Top with ranchero and serve

Place burritos seam-side down on plates. Spoon 1/4 cup warm ranchero sauce over each burrito (more to taste). Serve with 1/2 cup fresh fruit per serving on the side. Optionally garnish with extra cilantro or a lime wedge.