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Burritos
with potatoes, pinto beans and guacamole
From: Calabria
Here's a killer burrito recipe which is kind of non-standard:
I even forgot the beans and they were great.
from 'The best 125 meatless mexican dishes' by Susann Geiskopg-Hadler
- 1 Lb red potatoes
- 1 Tbsp oil
- 1 tsp dried thyme
- 1 tsp dried marjoram
- 3 medium green onions, minced
- 1 Cup canned or cooked pinto beans
- 2 medium avacados, ripe
- 1 clove garlic, minced
- 2 Tbsp fresh lemon juice
- 1/4 tsp salt
- pinch cayenne
- 1 Tbsp red onion, minced
- 1 medium roma tomato, chopped finely
- 1 Tbsp fresh cilantro, minced
- flour tortillas
Finely chop the potatoes and put them in a pan with boiling water.
Simmer for 5 minutes and drain in a colander.
Put the oil in a large skillet and heat.
Add the thyme, marjoram, and green onion.
Cook for 2 minutes and add the potatoes.
Saute for 15 minutes, tossing occasionally, until potatoes are browned
in places.
Add the pinto beans and heat through for 5 minutes.
Remove from the heat.
In the meantime, cut open the avacado and remove the pit.
Scoop the avacado out and place in a bowl.
Add the garlic, lemon juice, salt, and cayenne and mash together
until fairly smooth.
Add the red onion, tomato, and cilantro and stir to mix well.
let the flavors blend at room temp.
Warm the tortillas and place on the potatoe mixture and guacamole
mixture and roll.
Top with salsa if desired.
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