Cost: $20 and under
Prep Time: 20-25 min.
Cook Time: 20-25 min.
We had a lot of leftover ingredients from the black bean burgers I made so I decided I would make some burritos. I was planing to make some ground beef stuffed burritos but at lunch I forgot to take out any beef to defrost. I decided I would just make nachos and then I thought why not just make vegetarian wet burritos? So I did. I knew I needed something to take the place of the beef or I would not be able to make four servings so I marinated a large red potato in some lime juice and dry seasonings. I really liked how these potatoes came out and I plan on using the idea for making some Mexi-fries later on. Using a canned Chile fresco salsa I feel worked far better than using a red chili enchilada sauce. It gave it a little more kick but was thick enough to no just soak completely into the tortilla. All in all I was pretty proud of these vegetarian burrito and I hope you enjoy them!
1/2 15 oz can of low sodium black beans (drained and rinsed)
1 tbsp diced green chillies
1/2 tsp lime zest
1/2 tsp tapatio
1/8 tsp garlic salt
1/8 tsp Chile powder
2-3 pinches cumin
2-3 pinches smoked paprika
1 large red potatoes (sliced then chopped)
3 cloves garlic (minced)
1 limes freshly squeezed juice
2-3 pinches chili powder
2-3 pinches garlic powder
2-3 pinches cumin
2-3 pinches Cayenne
fresh crack pepper (to taste)
kosher salt (to taste)
1/8 tsp liquid smoke mesquite
4 partially cooked 8 inch tortillas
1/3 cup red onion (chopped)
1/4 of a green bell pepper (chopped)
3/4 cup chipotle cheddar
1/2 of a large avocado (diced)
1/4-1/3 cup salsa Chile fresco
2 tbsp fresh cilantro (chopped)
2 tsp European sea salted butter
In a medium mixing bowl add potatoes, garlic, seasonings and lime juice with lime juice. Fold together until potatoes are evenly coated and then let sit until ready to use.
In a small mixing bowl mush 1/2 of the beans using a potato masher and then mix with green chilies, lime zest, hot sauce and seasonings until even.
Melt butter over medium heat in a large non-stick skillet. Once melted add potato mixture and cook for 4 minutes stirring constantly. Now add the onions and bell peppers to the potato mixture and cook for 3 minutes. Next pour in the bean mixture and cook for 4 minutes folding often. Fold in cilantro and continue to cook for 2-3 minutes. Pour mixture into a bowl (one of the bowls you were using will work just fine) and being careful not to burn yourself, wipe out your skillet with a paper towel.
Spread out 4 partially cooked tortillas and evenly dived the mixture between them. Pour 1 tsp of salsa over each bean filling, sprinkle 1 tbsp cheese into each and top with 1/4 of the avocado. Fold tortillas by taking the left and right sides and folding them in, followed by folding the top and bottom in until they overlap and seal the burrito.
Preheat broiler to hi.
Place burritos fold side down into your non-stick skillet and cook covered for 2 minutes, flip and cook covered for another 2 minutes. (I also flip them up on their sides and cook them for a minutes a piece but this is not needed.)
Move burritos to a baking safe dish and pour 2-3 tsp of salsa over the top of each burrito, letting it drizzle down the sides. Sprinkle 1.4 of the remaining cheese over each burrito and place on top broiler rack for 2 -3 minutes or until cheese is melted. Remove burritos from oven and serve on warm plates. Enjoy!