Spicy Potato ‘n Black Bean Burritos

by Angela (Oh She Glows) on June 8, 2012

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My potato kick is still going strong.

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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

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Yield: 3-4 servings

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

 

1. 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.

2. 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.

3. Add potatoes to the skillet mixture and sauté for another 5-10 minutes or so, reducing heat if necessary.

4. 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.

5. 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.

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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!

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{ 10 comments… read them below or add one }

Page 3 of 3«123
Kim October 27, 2012 at 1:37 pm

I want to thank you so much I want to cry. It has been so hard to remain diligent with just eating a plant based diet because of sheer boredom (I end up eat veggie chili for a week and then began with rice and beans) you have given me the spark I need to keep it going for myself and my son. I sooooo need this. I wish you many thanks and blessings and as soon as the cookbook is published I will have a copy for myself and one for my mom who wants to do the same. I would hug you if I could!!

Reply

Angela (Oh She Glows) October 27, 2012 at 3:34 pm

Hi Kim, Thank you so much for your lovely note! That means the world to me. Goodluck with your efforts! I have the tendency to get into food ruts too and it’s amazing what a couple new recipes a week can do for a boost. Take care!

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Kim November 6, 2012 at 9:46 pm

Made this today I add extra tomatoes (I love them so much) and my 2 year old mini me eats it up like it’s candy. He loves, loves beans. Thank you so much!

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Jamie March 12, 2013 at 5:50 pm

Made these for dinner tonight and try were absolutely delicious & a huge hit with my kiddos!

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Ciera September 4, 2013 at 10:05 pm

Amazing as always…we had these last night and left overs today. SO GOOD!!! I added red and yellow peppers and mushrooms. Going in the recipe box!!!

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Hannah February 23, 2014 at 11:40 am

These are absolutely delicious. Can’t wait for your cookbook to get to my house. Thank you Angela.

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Kelly March 25, 2014 at 5:13 pm

These are amazing! The only thing I altered was adding some coconut nectar (honey would work great, too) to bring out some of the sweetness in the potatoes. Oh and I used all sweet potatoes because that’s what I had on hand. My hubby is going to be in heaven when he gets home ;)

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Emily July 31, 2014 at 12:22 pm

I was wondering if you’d know how I could freeze these. I’d like to keep these in the freezer for emergencies but don’t want that freezer burn taste. I buy Amy’s but they’re pricey

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Sylvie January 29, 2015 at 7:00 pm

These burritos are amazing!! Not only does it taste incredible but my house smells beautiful! Easy and fun to make, this recipe is a definite repeat. Thank you!

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Cara Manual April 25, 2018 at 10:06 pm

These look absolutely fabulous, I love this idea!
I’m bookmarking it for the perfect weeknight dinner. Thanks for the recipe!

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