Spicy Potato ‘n Black Bean Burritos

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


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.


Spicy Potato ‘n Black Bean Burritos

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Yield: 3-4 servings


  • 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.


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


High Protein Breakfast Burritos

Have a great weekend!

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{ 10 comments… read them below or add one }

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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!!


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!


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!


Jamie March 12, 2013 at 5:50 pm

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


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!!!


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.


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 ;)


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


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!


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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