Potato, Black Bean & Avocado Burritos
Prep time
Cook time
Total time
Recipe type: Entree
Serves: 4
  • 3 medium potatoes, chopped into small pieces (I used organic red potatoes)
  • 1 tsp olive oil
  • ½ small red pepper, seeded & chopped small
  • 1 small tomato, chopped small
  • ½ tsp chili powder
  • 1 tsp ground cumin
  • 1 tbsp lime juice
  • 1½ cups cooked black beans (if using canned, drain and rinse the beans first)
  • Salt & freshly ground black pepper to taste)
  • Tortillas
  • 1 small avocado, sliced
  • Fresh parsley (optional)
  • Vegan sour cream (optional)
  1. Cook your chopped potatoes in a large pot of boiling water for about 5 minutes minutes, or until softened. Drain and set aside.
  2. Preheat a large skillet over medium heat, add your oil and potatoes and cook for another 5 minutes. Add in the red pepper, tomato, chili powder, cumin and lime juice. Mix well, and cook for a few minutes more. Add salt & pepper to taste.
  3. Stir in the black beans and cook just until heated through.
  4. Scoop mixture onto tortillas, top with avocado and chopped, fresh parsley, wrap up your burrito, cut in half and serve (with a dollop of vegan sour cream, if so desired!).
*Add any other toppings you wish, such as salsa or other fresh herbs.
Recipe by Vegan Recipes from Cassie Howard at http://www.veganinsanity.com/recipes/potato-black-bean-avocado-burritos/