Not many recipes make it into my cooking rotation, mostly because I don't have one. I enjoy trying new recipes and have never really overcome the feeling that there are 'so many cookbooks and so little time'. I think that this stems from my childhood goal of reading every library book that the library owned. Needless to say, I've long given up on my overzealous library goal (thank goodness) and although the now adult me recognizes that I will never cook every recipe that there is to be cooked, I can't give up without a good fight.
So, for me to temporarily set aside my goal of trying new recipes and to make a recipe not once, not twice, but many times, then it must fall into one of three categories: 1) It must be an extremely delicious recipe; 2) It must be fast and/or easy to make (bonus points for both); 3) It must involve ingredients that I usually keep around. Luckily, this recipe satisfies all three of the criteria. It's not exactly gourmet - it's only a burrito dish, afterall - but it is yummy, easy, and requires common ingredients (which are also cheap, might I add).
Lumpy Potato Burritos
adapted from Nancy O'Connor's Rolling Prairie Cookbook
Serves 8-10.
2 bell peppers, chopped (approx. 2 cups)
1/2 teaspoon ground cumin
1/2 teaspoon salt
pepper, to taste
2 teaspoons dried parsley (or 2 tablespoons fresh, chopped)
2 teaspoons dried cilantro (or 2 tablespoons fresh, chopped)
8 to 10 large flour tortillas
1 1/2 cups refried black beans, or one can (can substitute traditional refried pinto beans)
1 1/2 cups grated lowfat sharp cheddar cheese (or other lowfat cheese)
Garnish (all optional):
2 fresh tomatoes, chopped
Fresh spinach or lettuce, cut into slices
Yogurt or sour cream
Salsa and/or hot sauce
Soak the potatoes and scrub them with a stiff vegetable brush to remove any dirt, then cut the potatoes into large cubes. In a large sauce pan, cover the potatoes with water and bring the water and potatoes to a boil. Boil the potatoes until they are just tender but firm. You should be able to pierce the potatoes with a fork but they should not be falling apart in the boiling water.
While the potatoes are boiling, heat the oil in a large skillet (I use my 12 inch skillet) over medium heat for approximately one minute. Add the onions and peppers to the oil and saute until just tender, then remove from heat.
Preheat oven to 350°F. When the potatoes are tender, drain them well and add them as well as the cumin, salt, and pepper to the onion-bell pepper mixture in the skillet. Continue to cook the mixture for about 7-10 minutes, or until the potatoes have a bit of color and the flavors have had a chance to combine, then remove from heat. Add the parsley and cilantro.
To assemble the burritos, lay out a tortilla, place 2-3 tablespoons refried beans down the center, top with a heaping helping of the potato-mixture, and sprinkle on 2-3 tablespoons cheese. Roll up the burritos by folding in the two short ends first and then folding over the long sides. As expected by the title of this recipe, they will be lumpy so do not fret. As you complete each burrito place it in an ungreased 9x13-inch baking dish and an additional 8x8 baking dish if you run out of room. Bake for 20 minutes, uncovered.
Provide the garnishes on the side, unless you plan on eating all of the burritos in one sitting. This will keep your burritos from becoming soggy. Serve the burritos hot, topped with the tomatoes, spinach or lettuce, yogurt or sour cream, salsa, and hot sauce.
adapted from Nancy O'Connor's Rolling Prairie Cookbook
Serves 8-10.
4-5 russet potatoes (approx. 1.5 pounds.), scrubbed and unpeeled
1 tablespoon canola or olive oil
1 medium-sized yellow or red onion, chopped (approx. 1/2-1 cups, chopped)2 bell peppers, chopped (approx. 2 cups)
1/2 teaspoon ground cumin
1/2 teaspoon salt
pepper, to taste
2 teaspoons dried parsley (or 2 tablespoons fresh, chopped)
2 teaspoons dried cilantro (or 2 tablespoons fresh, chopped)
8 to 10 large flour tortillas
1 1/2 cups refried black beans, or one can (can substitute traditional refried pinto beans)
1 1/2 cups grated lowfat sharp cheddar cheese (or other lowfat cheese)
Garnish (all optional):
2 fresh tomatoes, chopped
Fresh spinach or lettuce, cut into slices
Yogurt or sour cream
Salsa and/or hot sauce
Soak the potatoes and scrub them with a stiff vegetable brush to remove any dirt, then cut the potatoes into large cubes. In a large sauce pan, cover the potatoes with water and bring the water and potatoes to a boil. Boil the potatoes until they are just tender but firm. You should be able to pierce the potatoes with a fork but they should not be falling apart in the boiling water.
While the potatoes are boiling, heat the oil in a large skillet (I use my 12 inch skillet) over medium heat for approximately one minute. Add the onions and peppers to the oil and saute until just tender, then remove from heat.
Preheat oven to 350°F. When the potatoes are tender, drain them well and add them as well as the cumin, salt, and pepper to the onion-bell pepper mixture in the skillet. Continue to cook the mixture for about 7-10 minutes, or until the potatoes have a bit of color and the flavors have had a chance to combine, then remove from heat. Add the parsley and cilantro.
To assemble the burritos, lay out a tortilla, place 2-3 tablespoons refried beans down the center, top with a heaping helping of the potato-mixture, and sprinkle on 2-3 tablespoons cheese. Roll up the burritos by folding in the two short ends first and then folding over the long sides. As expected by the title of this recipe, they will be lumpy so do not fret. As you complete each burrito place it in an ungreased 9x13-inch baking dish and an additional 8x8 baking dish if you run out of room. Bake for 20 minutes, uncovered.
Provide the garnishes on the side, unless you plan on eating all of the burritos in one sitting. This will keep your burritos from becoming soggy. Serve the burritos hot, topped with the tomatoes, spinach or lettuce, yogurt or sour cream, salsa, and hot sauce.
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