Tuesday, December 21, 2010

Potato Burrito

So I hadn't really planned to make anything "Mexican" themed this week, however when I got home it sounded, well good.
Needless to say I had to create something on a whim cause all I had that was ready to go was my sprouted wheat tortillas! 

2 Small russet potatoes, peeled and chopped
1/4 small red onion, sliced into strips
1 small bell pepper, cut into strips
1 HUGE clove of garlic (okay that is just the only size I had)
1 can Fire Roasted dice tomatoes with green chilies, and juice
1 can kidney beans drained and rinsed
Fajita seasonings, or your favorite ones for Mexican cooking
Olive oil or water for cooking

Toss chopped potatoes and garlic into a frying pan with a bit of oil or water. "Brown" over medium.
When the potatoes are about half way done add in the peppers and onion and cook until tender.
Add in beans and diced tomatoes with juice and sprinkle with a bit of seasoning (if desired)/ heat through.

Serve rolled up in a tortilla

I added a dallop of Chipotle Cashew Cream to mine. 

These were VERY tasty and a nice change from the "traditional" bean and cheese.


  1. Ooh! Potato burritos sound absolutely yummy!

  2. see if you can snag or approximate the 'special sauce' for potato burritos at Casa Que Pasa -- I can't find anything like it and LOVE LOVE LOVE it!

    Also, is there a trick to sauteeing/browning potato chunks? Mine never turn out just right.

  3. They were mom! I forgot to ask R how he liked them though, whoops.
    Okay T, I will see what I can find! I remember the ones you got for R and me and they were GOOD!
    As far as sauteeing, I generally find that if I get the oil fairly hot first It browns as it cooks, rather than turning them to mushy baked like potatoes. I also dice mine pretty thin and I don't turn them too often. I turn them at first to coat in oil, then let them sit a bit (watching them for burning) then start turning them.. Does that make sense?