Green Chile, Potato & Beans Recipe
Make Green Chile, Potato & Beans Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Burros
Method
Burros
- 1
Warm a large skillet over medium heat and add the olive oil.
- 2
Add the diced onion and sauté until translucent, about 4 minutes.
- 3
Add the minced garlic and cook for 30 seconds until fragrant.
- 4
Stir in the diced potatoes and cook, stirring occasionally, until they begin to soften and color slightly, about 8–10 minutes.
- 5
Add the roasted green chiles to the skillet along with the ground cumin and chili powder. Cook for 1–2 minutes to bloom the spices.
- 6
Pour in the pinto beans and corn; stir to combine. Roughly mash half the beans with the back of a spoon to create some creaminess while leaving some texture.
- 7
Season with salt and black pepper. If the mixture seems dry, splash in 1/4 cup water or vegetable broth and simmer until the potatoes are tender and the flavors meld, about 5–7 minutes.
- 8
While the filling simmers, warm the flour tortillas in a separate dry skillet or in the microwave until pliable, about 10–15 seconds per tortilla.
- 9
To assemble each burrito, place a generous portion of filling down the center of a tortilla. Top with shredded cheddar cheese.
- 10
Fold the sides over the filling and roll tightly from the bottom to enclose. If desired, place the burritos seam-side down on the skillet for 1–2 minutes to lightly toast and melt the cheese.
- 11
Serve with chopped cilantro, avocado slices, and lime wedges. Optional extras: salsa, sour cream, or crema.
