Bean & Potato Burritos
Mar 28, 2025
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These Bean & Potato Burritos are a take on the Sunday supper my dad often made when I was growing up. They rely on humble ingredients, including a pantry pull of canned beans and Rotel Original diced tomatoes and green chilies.
While this recipe calls for oven roasting the potatoes, you can use leftover Make-Ahead Breakfast Potatoes or even pan-fry the diced potatoes – that’s how my dad used to make them to speed things up. I prefer oven-roasting the potatoes specifically for this recipe, as I think you can achieve a crispier outside with the extended roasting time. That gives the burritos an extra layer of crispy texture that doesn’t get bogged down by the liquid from the canned tomatoes and green chilies.
You can mix up the filling and add your favorite ingredients.
- Add Protein: Stir in a pound of cooked ground beef or meatless ground
- Spice It Up: Include a diced fresh jalapeno or a 4-ounce can of fire-roasted diced jalapenos
- Swap the Beans: Pinto and kidney are preferred, but black beans and even cannellini beans work well
Serving suggestions:
- Serve it Family Style: Offer the bean and potato filling alongside your favorite tortillas and various toppings for a build-your-own burrito bar.
- Make Burrito Bowls: Heat up leftover filling to serve with shredded lettuce and various toppings for a lower-carb option.
- Enchilada Upgrade: Fill tortillas with the mixture, plus cheese, and nestle them into a baking dish. Top with enchilada sauce and extra cheese. Heat until the cheese is melted and serve.
If you like these Bean & Potato Burritos, you might also enjoy these other meals that make for delicious burrito filling:
No matter how you fill them, these Bean & Potato Burritos are great for a quick weeknight dinner or a Sunday supper just like I remember having from my childhood.
Bean & Potato Burritos
Ingredients
- 2 pounds Yukon gold potatoes, diced into 1-inch pieces
- 4 tablespoons olive oil, divided
- ½ yellow onion, diced
- ½ red bell pepper, diced
- 2 cloves garlic, minced
- 10-oz can diced tomatoes and green chilies
- 15-oz can pinto beans, drained and rinsed
- 15.5-oz can kidney beans, drained and rinsed
- 1½ teaspoons kosher salt, divided
- 1 teaspoon black pepper, divided
- ½ teaspoon ground cumin
- ½ teaspoon chili powder
For serving
- flour tortillas, warmed
- colby jack cheese, shredded
- sour cream
- salsa
- sliced green onions
- pickled jalapeno peppers
Instructions
- Preheat oven to 425 degrees F.
- Add 2 pounds diced Yukon gold potatoes to a bowl and tosswith 2 tablespoons olive oil, 1 teaspoon kosher salt and ½ teaspoon blackpepper. Even spread on a parchment-lined baking sheet.
- Roast potatoes in the oven for 50 to 55 minutes, tossingevery 15 to 20 minutes for even crispness.
- In a large skillet, heat remaining 2 tablespoons olive oilover medium-high heat. Add in diced yellow onion and red bell pepper, cookingfor 7 minutes, or until onion is translucent. Reduce heat to medium and add in2 cloves minced garlic. Cook for 1 to 2 minutes.
- Add in diced tomato and green chilies, along with both cansof drained and rinsed beans. Stir to combine and bring mixture to a simmer.Fold in roasted potatoes.
- Season with remaining ½ teaspoon salt and ½ teaspoon pepper,along with ½ teaspoon each of ground cumin and chili powder. Stir to combineand taste for seasoning. Adjust, as needed.
- To serve: Scoop about ½ to ¾ cup of bean and potato fillinginto each warmed tortilla. Top with the toppings of your choice and roll orfold the burritos. Serve.
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