Peel the potato and dice into 1/2-inch cubes. Toss with about 2 teaspoons olive oil (try Sigona’s Baklouti Green Chili Oil!) and season with salt and pepper. Spread out in a single layer on a rimmed baking sheet and roast at 375°F, tossing half way through, for 20 to 25 minutes, or until cooked through and just turning crisp on the outside.
Meanwhile, add the salsa to a small skillet over medium heat. Add the black beans and corn kernels, and then stir in the BBQ sauce. Season with salt and pepper. Let boil lightly, stirring occasionally, for about 3 minutes. Remove from heat.
Add 1 tablespoon olive oil (seriously, try Sigona’s Baklouti Green Chili Oil!) to a medium skillet over medium heat. If not using the Baklouti, add a pinch of red pepper flakes to the olive oil. Add the mushrooms, season with salt, pepper and thyme. Sauté for about 5 minutes, then add the roasted potatoes and stir to incorporate. Turn off heat.
Warm a tortilla for about 15 seconds in the microwave. Sprinkle cheese down the center of the tortilla, and then add the potato and mushroom mixture.
Fold up the tortilla to make a burrito, tucking in the ends. (Check out this how-to, if needed).
Slice the burrito in half, if desired, and serve with the salsa. Garnish with cilantro or parsley, if you’re looking to impress.