Potato, Bean & Rice Burritos

Updated at: Mon, 25 Nov 2024 03:28:07 GMT

Step 1

Start the Sweet Potatoes. Dice the potatoes in 1/4-1/2 inch chunks. Warm a large skillet over medium heart and add a healthy drizzle of olive oil. Add the diced sweet potatoes, toss to coat in the oil and cover skillet. While the potatoes get started, start making the rice. (The rest of the ingredients will be added to this skillet at the end, so use one that’s larger than you need for the potatoes alone)

Step 2

Make Cilantro Lime Rice…Cook the rice according to the package instructions. When the rice is done or almost done, add juice of 1/2 a lime, up to 1tbsp of olive oil, salt and 1/2 bunch of chopped cilantro.

Step 3

Once the sweet potatoes get hot and begin to soften, add a light sprinkle of paprika, garlic powder, black pepper and salt over the top. (If you like to measure, start with 1/2 tsp of paprika, and 1/4 tsp of the rest and adjust from there.) Continue to toss the potatoes intermittently as they cook.

Step 4

In a small skillet, warm the black beans. You can do this step once the rice is done and the potatoes are almost done as this step doesn’t take long at all. Drain excess moisture from the can, but don’t rinse. Add them to a small non-stick skillet and sprinkle with cumin and chili powder to taste. (If you like to measure, start with 1/4 tsp of each and adjust from there.)

Step 5

Once all the main ingredients are cooked through and spiced, add them all to the skillet with the sweet potatoes. Toss everything together so that it’s evenly mixed. At this point you can add the cheese and sauce into the mixture, or you can add those ingredients to each burrito individually if you want more distinction in flavor as you eat them. I usually mix in the cheese, but add the sriracha to each burrito so I can control the heat level.

Step 6

Warm the tortillas. Add them to a microwave safe plate and heat for about 30 seconds. If some of them cool throughout the wrapping process you can warm them again. They are MUCH easier to wrap and will reheat better if you warm them first. Especially if you are using gluten free tortillas! *I usually use the taco size flour tortillas and wrap them small. About the size of store bought microwave burritos. If you want to use larger tortillas you can, but the reheating instructions I have saved would need to be adjusted for a larger burrito.

Step 7

To wrap the tortillas, lay out a warm tortilla and add some filling, cheese, and salsa/sriracha. I usually add probably about 3/4 cup of filling to each burrito, that’s a guesstimate so eyeball appropriately. :) Fold the ends of the tortilla in first, then use your thumbs to grab the side closest to you. Roll it over the filling and use it to catch the filling and tuck it back toward yourself. The far corners may need an extra tuck from the sides, then roll the whole burrito away from you onto the open edge. Lay the burrito on it’s last folded edge as you fold the rest and they begin to cool so they will set wrapped tight.

Step 8

Once all the burritos are wrapped and tucked, I usually wrap each one in a single layer of parchment paper, and then store them in a Tupperware container, or in freezer bags. For easy lunches, pack them in pairs so you can grab and go from the freezer! If you are going to eat them within the next few days, you can leave a few in the fridge as well.

Step 9

TO REHEAT. Remove the burrito from Tupperware or freezer bag, but leave the parchment paper wrapped around the burrito. From frozen: heat 1min, flip, heat 1min more and let cool before digging in. From fridge: heat 30-45 seconds, flip, heat 30seconds more and let cool before digging in.

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