Green Chile, Potato & Beans Recipe

Burros

1. 1

   Prep and heat

   Rinse and drain the beans if using canned, and set aside. Rinse the Hatch green chiles and chop. Peel and dice potatoes into approximately 1/2-inch cubes. Measure out all spices and have tortillas ready.

2. 2

   Cook potatoes

   In a large skillet over medium heat, heat olive oil. Add diced potatoes with a pinch of salt. Cook, stirring occasionally, until the potatoes are tender and golden, about 12–15 minutes.

3. 3

   Sauté aromatics

   Push potatoes to the side of the skillet. Add onion to the center and sauté until translucent, about 4–5 minutes. Add minced garlic and cook for another 30 seconds.

4. 4

   Add chiles and spices

   Stir in chopped Hatch chiles, ground cumin, chili powder. Cook for 1–2 minutes until fragrant.

5. 5

   Warm beans

   In a separate pot, warm the beans over low heat. Mash lightly with a fork or spoon if you prefer a creamier texture.

6. 6

   Combine filling

   Fold the warm beans into the potato mixture, then taste and adjust salt and pepper. If desired, stir in chopped cilantro and lime juice.

7. 7

   Assemble burritos

   Warm tortillas in a dry skillet for 15–20 seconds per side. Spoon filling down the center of each tortilla, top with cheese and green salsa. Fold in the sides and roll up tightly. Optionally, toast seam-side down in a skillet until the tortilla is lightly crisp and the cheese melts.