Freezer black bean and potato burritos

Name: Freezer black bean and potato burritos
Prep time: 40 min
Cook time: 20 min
Total time: 60 min
Yield: 8 servings
Cuisine: Mexican
Ingredients: 3 tbsp vegetable oil; 1½ lb russet potatoes, cut into ½-inch cubes; 1 tsp salt, divided; 1 yellow onion, diced; 2 cloves garlic, minced; 2 tsp ground cumin; 2 tsp chili powder; 1 tsp smoked paprika; 2 cans black beans, drained and rinsed; 1 cup salsa; 8 flour tortillas; 2 cups Mexican blend cheese; ½ cup sour cream (optional)

Crispy seasoned potatoes, black beans, salsa and cheese rolled into big burritos that freeze beautifully, so a hot, filling dinner is always three minutes away.

60 min total
40 min hands-on
Follow-a-recipe easy
Serves 8
About $1.53 a serving
470 calories
Good the next day
Vegetarian

Dolly says: Make the full amount. It’s just as good for lunch the next day.

Ingredients

For 8 servings.

1½ lb russet potatoes, cut into ½-inch cubes
1 yellow onion, diced
2 cloves garlic, minced
2 cans black beans, drained and rinsed
1 cup salsa
8 flour tortillas
2 cups Mexican blend cheese
½ cup sour cream (optional)

From your pantry

3 tbsp vegetable oil
1 tsp salt, divided
2 tsp ground cumin
2 tsp chili powder
1 tsp smoked paprika

Each serving has about 470 calories, 19 g protein, 60 g carbs and 18 g fat, and costs about $1.53 at typical US grocery prices. Both are estimates from what the recipe uses.

Missing something?

No russet potatoes? Yukon Gold potatoes work.
No yellow onions? White onions or red onions work.
No black beans? Pinto beans or kidney beans work.
No salsa? Pico de gallo works.
No flour tortillas? Whole wheat tortillas work.
No Mexican blend cheese? Shredded cheddar or cheddar cheese or Monterey Jack cheese works.
No sour cream? Plain Greek yogurt works.

Steps

Tap an underlined word for a quick explanation.

Heat the oil in a large with a lid over medium-high heat. Add the potatoes and ½ teaspoon salt, cover, and cook 8 minutes, stirring twice.
Medium-high heatTimer: 8 min
Dolly’s tip: The lid steams them tender first. The browning comes next.
Uncover, add the onion, and cook 6 to 8 minutes more, stirring now and then, until the potatoes are and tender.
Medium-high heatTimer: 7 min
Stir in the garlic, cumin, chili powder and smoked paprika for 1 minute, then add the beans, salsa and ½ teaspoon salt and cook 3 minutes, mashing some beans. Let it cool 10 minutes.
Medium heatTimer: 3 min
Dolly’s tip: Cooling the filling first keeps the tortillas from going soggy in the freezer.
Wrap the tortillas in a damp paper towel and microwave 30 seconds, so they fold without cracking.
Timer: 30 sec
Spoon an eighth of the filling onto each tortilla, add ¼ cup cheese, fold in the sides and roll up tightly.
Dolly’s tip: Sides first, then roll from the bottom, tucking as you go.
Toast tonight’s burritos seam side down in a dry over medium heat, 2 to 3 minutes a side, until . Serve with sour cream.
Medium heatTimer: 5 min
Wrap the rest one by one in foil and freeze. To reheat, unwrap, wrap in a damp paper towel, and microwave 2 to 3 minutes, turning once, until hot in the middle.
Dolly’s tip: Label the foil with the date. They keep 3 months.