Black Bean Potato Burritos

MAKING BLACK BEANS FROM DRIED:

2 cups black beans, soaked overnight.

Instant pot:

In morning, rinse and add to instant pot - cover beans with water. Add a couple bay leaves, and some cumin, chili powder, pepper, garlic powder (or fresh garlic), and onion powder (or fresh onion).

Cook on manual for 8 minutes, let naturally release. Beans are done!

Stove top:

Rinse and cover with an inch of water in a pot. Bring to a boil, then simmer. Cook for 30 minutes then see if they need more time, add extra water and go until desired tenderness.

Here’s the burrito recipe:

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INGREDIENTS

6 small potatoes, or 3 medium

2 cups black beans from cooked, or 2 cans black beans

2 bell Pepper, cut into strips

1 red onion, 3/4 cut into strips, dice the other quarter and use for guacamole

1/2 tsp chili powder

1 tsp cumin

1 tsp garlic powder

1/4 tsp smoked paprika

Juice of half a lime

Salt and pepper to taste

Tortillas

Optional: shredded cheese

Guac:

Avocado

Juice of half a lime

1/4 cup small diced red onion

1/4 tsp Salt

INSTRUCTIONS

Turn on oven to 450F/220C.

Start by prepping the potatoes - wash and cube into small squares. We like to parboil them to make them cook and crisp up better. (You can skip this and toss with oil and spices and place on pan) Add them to a small pot with water covering them. Bring to a boil, and once boiling cook for just 5 minute. Strain out water.

Add them to a bowl and mix with some oil and a dash or two of smoked paprika, a healthy sprinkle of garlic powder, salt, and pepper. Toss to completely coat with spices. Place in oven and let cook until done with everything else (about 25 minutes).

Next, saute red onion strips in skillet. Once sautéed add bell peppers. When softened add the black beans and spices. If the pan starts to get dry, add a splash of water.

When bell pepper are cooked to preferred softness, turn off skillet and check on potatoes. For the last five minutes, option to turn broil on to give it a really nice brown and crunchy crisp. Add more salt after cooking.

While potatoes are still going and beans are done, prep your guacamole. Mash avocado with juice of a whole lime, some salt, and the diced red onion.

When everything is made, wrap the three fillings together in a tortilla and toast it on a skillet till golden brown. Done!

If meal prepping DOUBLE the above recipe, use slightly less than double the salt.

Wrap in foil or parchment paper, and place in a bag to then place in freezer.

Can also cook up scrambled eggs and make breakfast burritos.