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!
mmh, I love burritos!! They sound great, I’ll try them for sure!!! Thanks!!
I love burritos in the summer! These look so yummy!!
I got told about this fitness site by a friend and it really is very good. Keep up the good work. Training is my life so I love to read anything that relates to the fitness world
I <3 black beans and any kind of burritos – but this looks especially delicious! Can't wait to try it, Angela! Thank you so much for your amazing recipes. I love, love your blog even though I'm not vegan! :)
Hi Angela!
I love the combination of avocado and blackbeans! These looks so great, I definitely have these on my to-do list to make for dinner this week. I also like your idea of adding potato…you’re always thinking!
Can’t wait to make these girl!
This looks so satisfying!
Made these tonight and had them for dinner and lunch! They were delicious!!!,,. Just started following your blog and am loving it! Trying your vegan burgers later this week !!! Can’t wait!!! Love your vibe and what you are all about!!!
I made these burritos last night, and they are kid tested and approved! It is huge when I can make something the whole family will eat. Thanks!!
Yum, love the flavors in this. I always have potatoes on hand for quick throw-together dinners, and almost always end up kicking up the spice with cumin or chili powder. Unfortunately, my boyfriend is NOT a fan of sweet potatoes… but that hasn’t stopped me so far. “Here honey, I made you a bowl of cereal… now I’m going to eat my tasty, tasty sweet potato dinner!” LOL
I made these last night, and they were great! My boyfriend recently started eating primarily vegan and I’ve been trying to find delicious things to make for him. Your blog has been a huge help! Thank you! :)
Greetings from Australia.
Angela I have made several of your recipes and love them all. I have been vego for a few years and after doing a fasting juice detox a couple of months ago I have been whole food, mostly wheat free vegan with no desire for rubbish food. I’ve made lots of your recipes with some of my faves so far being the Red Quinoa Salad, the oat squares, ooh the raw energy cookies, the overnight oats and green monsters, the banana spelt oatmeal cookies, the veggie burgers and the maple baked beans. And now these burritos. I made them tonight and love them! I added some fresh corn cut off the cob and some red capsicum. I am still a bit scared of kale so subbed in silverbeet.
So thankyou, you have helped me be more adventurous with ingredients and recipes and I love that all of your ingredients are body and environment friendly.
Looking forward to the next ones!
Tamara.
Thank you Tamara, it’s a pleasure to meet you!
I made these for dinner tonight and my fiance and kids loved them! Thank you so much for sharing all of your wonderful recipes, I can’t wait to try more!!
I made these for my boyfriend and his friend who are the furthest thing from vegan and it was a hit! Definitely making them again
I used red potatoes (new) w/ skin on and a pretty big sweet potato… and I cut the corn off a cob and threw that in too. YUMMMM……. I just put it over some of the extra kale I had, w/ avocado on top. Super delicious!
I’m so happy you enjoyed it! Great call on the subs, I’ll have to try that!
This filling is a new favorite in my house. I wrap it up in Trader Joe’s whole grain and flax tortillas with avocado. I just made ten and wrapped them for freezing, for a quick lunch :)
First off I’m newish (within the last week) to your blog. Loving it :)
I just made this for dinner. Oh my! I will be adding this to my list of favorites!
Hey Emily,
Welcome! So glad you enjoyed the recipe. Thanks for letting me know :)
This was the first vegan meal I’ve ever made and it was delicious. My husband and I are not vegan and both loved it! It was a nice change and it was a combo I wouldn’t have thought of. But anything with Avacado, cilantro and black beans, YUM! Consider me a loyal fan of your blog. Off to find my next vegan recipe!
This was amazing. My fiancé and I both loved it and we are full on meat eaters! Thanks for sharing.
Thank you again for a great recipe. I finally made these last night adding mushrooms, corn, and mixed peppers to bulk it out a bit. This was really delicious and we’ll be making it again and again. We don’t typically enjoy sweet potatoes, but in this combination their sweet flavor really balanced the dish out nicely.