My potato kick is still going strong.
It started innocently enough with my Chocolate Chip Cookie Pota’Dough Dip and since then I’ve fallen in love with potatoes all over again. They are so filling and comforting! I don’t know why I ever fell off the potato bandwagon. If I had a dime for everytime I forgot about a favourite food and then discovered it all over again, I’d be rich.
We love our burritos around here, so last night I made potato and black bean burritos…with a spicy kick. Potatoes are tricky; they can make an entire dish bland if we’re not careful. I made sure to amp the burrito mixture up with jalapeno, chili powder, and cumin to pack in some heat and flavour. I don’t suggest going skimpy on the toppings either. I added a spoonful of salsa, a few slices of avocado, and handful of cilantro. Without the toppings it was decent, but with the toppings it’s now a recipe I want to tell you about.
Oh and shredded kale thrown in for good measure. I’m also on a shredding kale kick and I can’t seem to stop.
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Spicy Potato 'n Black Bean Burritos
Yield
3-4 servings
Prep time
Cook time
Total time
Ingredients
- 200 grams yellow-skinned potato, not peeled and chopped into 1” pieces (about 2 small potatoes)
- 150 grams sweet potato, peeled and chopped (about 1/2 large)
- 1 tsp extra virgin olive oil
- 1 cup diced red onion
- 1 jalapeno pepper, seeded and diced
- 1 small tomato, chopped
- 1/2 tsp chili powder
- 1 tsp ground cumin
- 1 tbsp fresh lime juice
- 1 cup shredded dinosaur kale, large stems removed
- 1.5 cups cooked black beans (one 15-oz can), drained and rinsed
- Fine grain sea salt (or Herbamare) & ground pepper, to taste
- toppings: Avocado slices, salsa, cilantro
Directions
- In a medium-sized pot, add the chopped potatoes and cover with water. Bring to a boil and then reduce heat to medium. Gently boil/simmer for about 12-15 minutes, or until just tender.
- Meanwhile, preheat a large skillet with 1 tsp oil and sauté the red onion over medium heat for a few minutes. After boiling the potatoes, drain and gently mash them up a bit, leaving some chunks for texture.
- Add potatoes to the skillet mixture and sauté for another 5-10 minutes or so, reducing heat if necessary.
- Add in the diced jalapeno, tomato, chili powder, lime, and cumin. Season generously with salt and pepper and stir well, heating for a few minutes more.
- Finally, stir in the kale and black beans and sauté until heated through. Adjust seasonings to taste and portion on large or x-large tortilla wraps. Top with avocado, cilantro, and salsa…or whatever you wish! Use leftovers on a salad for a fun twist.
If you find yourself with any leftovers, I suggest spooning the mixture (heated, if you’re down with that) over a salad for lunch. Top it with avocado and salsa and you have yourself a filling burrito in a bowl.
For other burrito recipes see…
Black Bean and Butternut Squash burritos
and
High Protein Breakfast Burritos
Have a great weekend!
Great looking filling…the avocado slices are just gorgeous on top, too!
Oh, this looks like something I will love! Yum.
I can’t believe you managed to cut it like that and position the halves in the last photo so neatly!! This looks delicious! I don’t eat a whole lot of potatoes for the same reasons that you listed. White ones are a little bland for my liking but I love the sweet kind. Now when you introduce yourself to people you should say, “Hi, my name is Angela Liddon. I write the blog Oh She Glows, and I make potatoes look sexy.” ;)
Looks great! Simple and healthy. This will be dinner tonight :)
It was amazing! Adding some vegan sour cream as a topping to help cool it off (added too much cayenne and jalepeno!) ;)
These look delicious! I love sweet potatoes in burritos. I normally make a sweet potato/black bean/kale enchilada dish, but this look much less time consuming! I’m bookmarking it for the perfect weeknight dinner. Thanks!
Yum, these look delicious!
Just started Eat to Live program- these look PERFECT for dinners next week served over salad- Excited just thinking about it Hopefully I can find dinosour kale at the farmers market tommorrow morning! Thank you so much for the recipe-you are a doll!
Cammy
Looks delicious.
Shredding kale- what the what?! I’m all over that!!
These look SO GOOD.
These look absolutely fabulous! Love this idea!
I wish we could buy your meals in the freezer section! ;) Maybe one day… I hope you have a great weekend, Angela!
omg i just ate and now i want to eat again. yum
We had sweet potato and black bean burritos with shredded kale last night for dinner! It was actually inspired by your sweet potato and black bean enchilada recipe. One of my favorites!
IF I HAD A DIME for every time your blog has shaped my grocery list….LOL
This is perfect. i just turned in final projects at school and I don’t have the time/creativity/space of mind to figure out a meal plan for this week. Stuff-n-go burritos with lots of leftovers it is!
Thanks for making my stomach growl! Loudly!
Yes, please!
earlier this summer i totally jumped back on the potato bandwagon again too – my favorite way is roasting with lots of onions and serving with pesto!
Angela, what’s your method for shredding kale?
Your burrito looks amazing. I am currently obsessed with avocado!
My gosh, I’m in love with potatoes right now too! I can’t get enough of them. I love that you added them to a wrap. I’ve just been throwing a whole sweet potato in the BBQ for 45 minutes then eating it with a fork, hemp seeds and coconut oil. Nothing fancy and definitely not that pretty looking. As always, your lunch totally outdoes mine on presentation. I love the kale mixed in there, so colorful!