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.
Featuring all new, protein-packed salads, hearty toppers, flavour boosters, and dressings you'll want to drink, my new cookbook will transform the way you think about salads. Oh, and be sure to flip to the back for a surprise dessert chapter!
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!
I am cooking these right now! I had to take a taste….who would have thought that black beans and potatoes would become my new best friend. Without any of the toppings, wrap or anything, the guts of these taste phenomenal!! Thanks Angie for a great new recipe! I am trying the Eat to Live program as I was recently diagnosed with very bad arthritis (no wonder it was hard to work out). This program is supposed to help alleviate all kinds of various medical issues including inflamation as well as hormonal imbalance. Hope it works! I have been scouring all your recipes again (even though I already make so many of yours)….looking for further inspiration.
Hey Linda, I’m happy you enjoyed it so far! Thanks for your kind words, I’m honoured that you enjoy the blog so much.
Hi Linda,
I just started the ETL program as well. Would love to hear how its going for you? A lot of OSG fit the program as is and some can be tweaked a bit Its been a bit challenging but the longer I keep at it the better I feel
Hi Angela,
The ETL program is going well. As always, eating vegan/vegetarian takes a lot more planning and preparation than your typical meat laden diet. It is just so easy to throw chicken on the BBQ and put a salad together. I work really long hours and strange shifts so all the prep takes its toll. Having said that this past week I spent a bit of time on my 3 days off. I made the “anti-cancer” soup and it is fabulous. I now have enough soup to last me for a few weeks I think. I made your burritos, your veggie burgers (love), your tahini dressing and a few of your salads. Now I have enough food in the fridge for my lunches for this week. As far as how I feel, I have to say I had TERRIBLE headaches this week but I am not sure if they are related. I have Dr. Fuhrman’s book and I haven’t learned a ton more than I knew from your blogs and other blogs I follow (truthfully). I am REALLY hoping it helps my hormonal imbalance and my arthritis though. He seems very confident that his program will do both and then some! Will touch back with you in a couple of weeks! Good luck on your continued passion for great health Angela. You are a rock star, seriously
This looks absolutely delicious!
Yum! I love wraps that feature black beans as a base. I tasted a coworker’s wrap at lunch the other day and it was all shredded cheese and dressing – gag!
Ah, this looks amazing! I feel very blessed to have your creative recipes shared with me!! YUM!
This is exactly how my burritos somehow usually end up being in my house. We think alike! I love that you used jalapeno pepper, I might make it two, i love that heat. ;)
Potatoes are what make it. ;) Great recipe!
You to also have a lovely weekend. ;)
This looks perfect for the weather today! sunny but chilly.
Potato, avocado, beans; you really cant go wrong here!
Great recipe x
Can’t wait to make these… I love that you added shredded kale to boost the “green” superfood content! Probably the only way I can sneak kale into the diet of my partner :)
Mmmmm, these look so good! I love the idea of using potatoes in burritos instead of rice, and the idea of using the leftovers in a burrito bowl is so tempting to me that I may skip the tortilla and go straight for the bowl!
Growing up our family was so poor we’d eat nothing but potatoes for weeks on end … Mom would buy them buy the bag since they were so cheap and filling!
I love it!! I have a new love for avocados and they are so perfect with black beans. Your burritos always look so good. What brand of whole wheat tortillas do you use?
I never tried black beans until i started reading this blog! And i’m a big fan of sweet potatoe and avocado so this recipe definitely is on my must try list! :)
Hi Angela! I’m so excited I just found your site, I love your blog! I’ve just been trying to get into vegan/vegetarian cooking so I can’t wait to try out some of your recipes! Starting with these burritos :) I’m still not a big kale fan but I’m willing to give it another try!
Hey Kristina, Im glad you found the blog, thanks for your kind words! I hope you enjoy the recipes.
Ooh, this looks yummy. I love potatoes in tacos and burritos!
Anything with the picture of an avocado makes me swoon lately! You potato kick = my avocado kick. Can’t. Get. Enough. I’ll probably make these then just pick all the ‘cados off. hahah, how adult! ;)
These sound awesome, and now you’ve got me craving Mexican food, which isn’t hard to do.
just made these. AMAZING.
Hey Vanessa, Im happy you love them too!
Mmm…I’m still on a potato kick too (or maybe it’s a potato high haha). I definitely see some sort of burrito in my future. I might be turning to a rice kick as well…mainly because it’s been a long time since I’ve made some and it’s time to get back into it!
Thanks for the recipe! I made this last night and it turned out great. I didn’t have any kale so I used chard instead.
Your butternut squash burrito recipe is one of my favorites -this can be a good substitute when squash is out of season.
that wrap looks delicious!! this avocado on top will be the guest star in my dreams tonight hahahha
I did a little experimenting yesterday and I would like to share this:
Adapted from VitaMix Dutch Apple Baby recipe
serves 4 or 8 (depending on how it is sliced)
Apple Filling:
2 medium to large apples ( I used Fuji and Red Delicious), cored, peeled, and sliced into thin rings
1/8 c. blueberries
1 tsp. ground cinnamon
1/8 c. sugar
1 T. coconut oil
Coat the apples in the cinnamon and sugar in a large bowl. Saute the apples over medium-high heat in a skillet in the oil until soft, add in the blueberries the last five minutes of cooking.
For the cake:
1/2 c. oat flour
1/4 t. nutmeg
1/4 t. cloves
1/2 t. cinnamon
1/2 t. sea salt
1/2 t. vanilla extract
1/2 – 1 c. almond milk (you want the batter to be a bit runny)
1/2 T. yogurt
1 T. flax meal
1 T. chia seed
6 T. water
Mix the flax and chia with 6 T. water in a bowl and let sit for 5 minutes.
In the bowl used to coat the apple, mix together the oat flour, spices, and salt. Add the vanilla extract, yogurt, and almond milk. Stir to combine. Mix in the chia/flax mixture last.
Pour the apple/berry mixture into a greased pie pan (or cast iron skillet can work). Even out the filling. Pour the batter over the fruit last. Make sure the batter is evenly coating the fruit and level on all sides of the pan.
In a pre-heated oven at 450F, bake the apple baby for 20 minutes.
Serve with sliced fruit, agave or honey and a dollop of yogurt. OR sprinkle with powdered sugar.
Makes a great 450 kcal (2 slices) breakfast!