Bean & Potato Burritos
These Bean & Potato Burritos combine crispy, oven-roasted potatoes with canned beans and other pantry staples to create a hearty filling that comes together for an easy meal any day of the week.
Servings: 4
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
- 1 (10-ounce) can diced tomatoes and green chilies like RO*TEL
- 1 (15-ounce) can pinto beans drained and rinsed
- 1 (15-ounce) 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, or shredded cheddar
- Sour cream
- Salsa
- Pickled jalapeno peppers
Instructions
- Preheat oven to 425 degrees F.
- Add 2 pounds diced Yukon gold potatoes to a bowl and toss with 2 tablespoons olive oil, 1 teaspoon kosher salt and ½ teaspoon black pepper. Even spread on a parchment-lined baking sheet.
- Roast potatoes in the oven for 45 to 55 minutes, tossing every 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, cooking for 7 minutes, or until onion is translucent. Reduce heat to medium and add in 2 cloves minced garlic. Cook for 1 to 2 minutes.
- Add in diced tomato and green chilies, along with both cans of 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 combine and taste for seasoning. Adjust, as needed.
- To serve: Scoop about ½ to ¾ cup of bean and potato filling into each warmed tortilla. Top with the toppings of your choice and roll or fold the burritos.
Notes
- Burrito filling can be made in advance and gently reheated on the stovetop or microwave. Leftovers reheat well for up to 4 days.
- Serve these as bean and potato tacos with smaller tortillas, or serve in burrito-sized tortillas to make 8 large burritos.
- For a crispy tortilla, roll burritos and place into a heated skillet for about 2 to 3 minutes per side.