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These potato and black bean burritos are a simple, one-skillet vegetarian dinner that you can hold in one hand! They’re perfect for lunch or dinner when you don’t feel like turning on the oven, and you can add eggs to make a great breakfast burrito!
I recently bought the Oh She Glows Cookbook by Angela Liddon, who writes the vegan cooking blog Oh She Glows. It’s a wonderful book with lots of amazing, beautifully photographed recipes. We aren’t vegan-or anywhere close (I could probably reluctantly give up meat-which we don’t eat every day-but I doubt I could live without cheese or eggs)-but there are so many delicious looking and sounding recipes in this book that I am pretty sure could satisfy just about any carnivore.
One of the recipes that caught my eye as I was trying to decide what to cook from the book was sweet potato and black bean enchiladas with avocado-cilantro cream sauce. I put it on the menu, but I decided to swap regular old Russets for sweet potatoes. I like sweet potatoes on their own or as part of a casserole, but I just.don’t.like them. in other recipes. I don’t want to eat sweet potatoes in a salad or a sandwich or a wrap or a power bowl. I don’t know what it is about them…they just rub me the wrong way.
The more I thought about it, the more I thought that I didn’t even really want to make enchiladas. Don’t get me wrong, I like enchiladas…but they take a lot of effort and it makes me want to have a tantrum when the tortillas rip. So…sweet potato and black bean enchiladas became a regular potato and black bean burrito.
Burritos are hand-held food, no forks required. This potato and black bean burrito is all cooked in one skillet (besides warming the tortillas). It’s hearty, filling, and tasty. It’s also simple. You can bake the potatoes ahead of time or microwave them, but once your potatoes are cooked this is less than a thirty-minute process. And I threw some cheese and sour cream on mine because I wasn’t concern about making it vegan, but if you want to make your potato and black bean burritos vegan, feel free to leave out the cheese and sub in cashew cream for the sour cream!
Try these potato and black bean burritos for a delicious vegetarian dinner!
Yield: 6 burritos
15 minPrep Time:
25 minCook Time:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 red, yellow, or orange bell pepper, seeded and diced
- 2 potatoes, baked, cooled slightly, and cubed
- 1 can black beans, drained and rinsed, or 2 cups cooked black beans, drained
- salt and pepper
- 6 burrito-sized tortillas, warmed
- sour cream
- Preheat the olive oil in a 10-inch skillet (I use my Lodge cast iron skillet) over medium heat. Add the onions and the peppers and cook until tender.
- Add the cubed potatoes and cook, stirring occasionally, until the potatoes, onions, and peppers are lightly browned. Stir in the black beans and cook until warm. Add salt and pepper to taste.
- Divide the mixture among the tortillas and add sour cream, cheese, salsa, and other toppings as desired. Fold according to directions in the note. Serve immediately.
To fold the burritos (step by step photos are pictured), place the filling down the center of the tortilla. Fold one side of the tortilla over the filling. Fold the ends in then roll the burrito the rest of the way.
Click here to print the recipe for black bean burritos with potatoes!