Thursday, December 13, 2012

Black Bean Potato Burritos-Baked!

These are so delicious.  In New Mexico, Allsup's is everywhere.  It is a gas station, and they have these wonderful little things we like to call "gut granades."  I guess if you want the real name it is a chimichanga.  A fried burrito that is really good, but not good for you!  I used my Vegetarian Refried bean recipe (cut in half) to make black beans.  When they were done cooking, I added some skillet potatoes.  Then you fill giant tortillas, rub a little olive oil on them, and bake them.
 And toppings to follow
 This was how I had mine
These sound so good right now, I guess I need to make them again very soon!  It looks like the instructions are complicated, but it is pretty simple.  If you wanted to make it easier, you could use 2 cans of black beans and drain some of the juice.

Black Bean Potato Burritos-Baked
Beans (modified from my Vegetarian Refried Bean recipe)
1 T olive oil
1/2 a medium yellow onion, diced
 2 cloves of garlic, minced
1 jalapeno, diced
1 cup of dry pinto beans (mine was closer to 2 cups)
Water or broth (start with 2 cups and may need to add more)
S + P + garlic powder or fajita seasoning to taste
Heat olive oil in med to large pot over med-low heat.  Add onion to oil and let cook.  Sort pinto beans (no rotten looking beans or rocks).  Rinse beans well, and set aside.  Turn up heat to med and add jalapeno and garlic and stir.  After about 2 minutes (be careful not to burn garlic), add beans and about 2 cups water.  Bring to a boil and then lower heat to simmer for about 3 hours with lid on.  I made sure there was about 1 inch of water over my beans at all times so keep an eye on them, stir occasionally, and add water as needed.  When beans are done, get your potatoes ready.

2 med-large baked potatoes, washed and pierced
1-2 Tbsp olive oil

Microwave your potatoes with a wet paper towel wrapped around each.  Start with 3 minutes, flip them and do 3 more minutes.  You want them to be a little firm, but tender.  Let them cool and then cut into small cubes.  Heat your oil over med-high heat.  Put your potatoes in the oil, season to taste and cook until browned.  Preheat your oven to 450 to get ready for assembly.

6 Large tortillas
Beans and potatoes from above.
Shredded cheese

Lightly oil a large cookie sheet.  Assemble burritos (tortilla, mix, top with cheese and roll, folding both ends in).  Place on cookie sheet and spray with cooking spray or rub on olive oil.  Bake 10-15 minutes or until lightly browned and crispy.  Enjoy with your favorite toppings.  We had avocado, pico de gallo and sour cream with ours. 

Makes about 6 servings

Have a great weekend everyone!

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