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Kitchen Sink Burritos

Serves: ~4

Difficulty: Easy

Prep time: 10 minutes

Cook time: 10 minutes

Who doesn’t like burritos? Why go out when you can make them at home in less time with stuff you’ve got lying around!

2 tsp olive oil

2 russet or 6 Yukon gold potatoes

1 small to medium-sized onion, medium dice

1 green pepper, medium dice

1 can (15 oz) black beans (with or without spices)

1 tsp ground cumin

½ tsp chili powder

salt and pepper to taste

Bake or microwave the potatoes until they are almost tender. When cool enough to touch, cut the potatoes into a medium dice. Heat the olive oil in a large saucepan over medium heat. Add the onions and green peppers; saute until tender, about 5 minutes. Stir in potatoes and cook to desired tenderness. Season with cumin, chili powder, salt, and pepper. Add the black beans and cook until heated through. Serve on a warmed tortilla or with chips.

Notes:

Get creative! Add frozen corn or spinach; chop up zucchini and sauté with the onions and peppers.

Cook up any leftover veggies with the onions.

Add garlic or cayenne pepper for an extra kick.

This is good with or without the potatoes.

Add vegan cheese, lettuce and tomatoes as toppings.

Try this recipe with leftover rice (you know you have some from that Thai food takeout).