Spicy Potato ‘n Black Bean Burritos

By mrboyton

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

Details

Servings 3
Preparation time 15mins
Cooking time 45mins
Adapted from ohsheglows.com

Preparation

Step 1

•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 10-15 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. After draining and rinsing, gently mash the beans up a bit (optional). 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! I really felt the salsa was necessary to give it a pop so I don't recommend skipping it. Use leftovers on a salad for a fun twist.