This was said no less than two times last week when my man and I were sorting through our leftover situation.
In our house, we each are responsible for a night of cooking. I've got Monday covered and he's all over Tuesday. Between leftovers, late night meetings, phone calls and other stuff, that arrangement has been keeping us fed.
And we needed to take care of some leftovers that had been sitting there for a little while. They were just about to expire.
Thanks to my March Madness peeps, I'd been whipping up some super simple and easy dishes. A few dishes that were quickly rising to the top of my favorites list. (And clearly in demand as leftovers.)
Potato and Black Beans Burritos were our newest obsession. I found the recipe via Oh She Glows and it was one of those where as I was reading it, I was thinking "Potatoes. Yup. James loves those. Sweet potatoes, hell yeah. Cilantro. Avocado. Black beans? Done and done."
Truth be told, I'm not a big white potatoes fan. I only consume them as fries. What? It's true! But I do like to keep my man happy and he's a huge potato fan so that helped to quickly sell me on the dish. I am partial to almost anything with black beans in them. And if cilantro and avocado are on the ingredients list? Forgeedddabouttttiiit. It's what's for dinner.
Potato and Black Bean Burritos
Ingredients 2 small yellow-skinned potato, not peeled and chopped into 1” pieces 1/2 large sweet potato, peeled and chopped 1 tsp extra virgin olive oil 1 cup diced red onion 1 jalapeno pepper, seeded and diced 1 small tomato, chopped 1/2 tsp chili powder 1 tsp ground cumin 1 tbsp fresh lime juice 1 cup shredded dinosaur kale, large stems removed 1.5 cups cooked black beans (one 15-oz can), drained and rinsed Fine grain sea salt & ground pepper, to taste toppings: Avocado slices, salsa, cilantro
1. In a medium-sized pot, add the chopped potatoes and cover with water. Bring to a boil and then reduce heat to medium. Gently boil/simmer for about 12-15 minutes, or until just tender.
2. Meanwhile, preheat a large skillet with 1 tsp oil and sauté the red onion over medium heat for a few minutes. After boiling the potatoes, drain and gently mash them up a bit, leaving some chunks for texture.
3. Add potatoes to the skillet mixture and sauté for another 5-10 minutes or so, reducing heat if necessary.
4. Add in the diced jalapeno, tomato, chili powder, lime, and cumin. Season generously with salt and pepper and stir well, heating for a few minutes more.
5. Finally, stir in the kale and black beans and sauté until heated through. Adjust seasonings to taste and portion on large or x-large tortilla wraps. Top with avocado, cilantro, and salsa…or whatever you wish! Use leftovers on a salad for a fun twist.