Spicy Potato and Black Bean Burrito

By á-4202

Ingredients

• 2 small yellow-skinned potatoes, cut into 1 inch pieces
• 1/2 lrg sweet potato, peeled and cut into 1 inch pieces
• 1 tsp olive oil
• 1 cup diced red onion
• 1 jalapeno, seeded and diced
• 1 small tomato, chopped
• 1/2 tsp chili powder
• 1 tsp ground cumin
• 1 TBS fresh lime juice
• 1 cup shredded kale, stemmed
• 1 can (15 oz) black beans, drained and rinsed
• Salt and pepper
• 3 - 4 lrg tortillas

Preparation

Step 1

1) Place potatoes in a med pot filled with just enough water to cover. Bring to a boil, reduce heat and simmer until potatoes are just tender when pierced with a fork, 12 - 15 mins. Drain and gently mash leaving some larger pieces.

2) Meanwhile, heat oil in lrg skillet over med heat. Add onion and cook until just beginning to soften. Add potatoes and continue to cook for another 5 - 10 mins. If potatoes start to darken too quickly, reduce heat to med low.

3) Stir in jalapenos, tomato, chili powder, lime juice and cumin. Season generously with salt and pepper. Stir to combine and cook until heated through. Lastly, add the kale and beans. Cook, stirring until hot. Taste and adjust seasoning. Divide filling among tortillas. Top with avocado, salsa, cilantro or what you like, roll and serve.