Salsa Verde:

1. Set an oven on the broil function. Roughly chop the poblano, serrano, jalapeño, tomatillos, and white onion. Toss in olive oil and season with salt and black pepper.
2. Add the vegetables to an oven safe pan, and broil until they are deeply caramelized and slightly charred.
3. Once done cooking, add the vegetables to a blender with the cilantro and green onions. Zest 1/2 a lime into the blender and add 1/4 cup of olive oil. Blend until smooth. Season to taste with salt and lime juice.

Mushrooms:

1. Roughly chop or tear the mushrooms into bite size pieces. Heat a large cast iron pan over high heat.
2. Once the pan is hot, add enough vegetable oil to coat the bottom of the pan. Add the mushrooms to the pan and season with salt.
3. Once the mushrooms are nicely caramelized, lower the heat on the pan to medium-low and add the butter to the pan. Continue to cook until the butter has browned.
4. Dress the mushrooms with 1-2 tablespoons of salsa macha. Season with lime juice and salt.

Refried Beans:

1. Tear the Oaxacan Cheese into manageable strips. Add to a small pot with the refried beans, and the juice of one Tangerine.
2. Cook over medium heat until the cheese has melted and the mixture is evenly combined. Season with salt to taste. 

Fried Eggs:

1. Heat a medium sized nonstick pan over high heat. Add 1 tablespoon of butter to the pan. Once the butter has started bubbling from the heat, add the eggs to the pan.
2. Season the eggs with Salt and Pepper. Once the eggs are about halfway cooked, turn the heat off and allow the residual heat to finish cooking the eggs.

Assembly:

1. Gently warm the tortillas in a large pan.
2. Spread a small amount of refried beans in the center of each tortilla.
3. Divide the cooked mushrooms, salsa verde, and fried eggs between each burrito.
4. Gently roll the tortillas. Cut in half and serve.