1 lb 94% lean ground beef
10 oz bulk Mexican pork chorizo
15 oz canned black beans, drained
15 oz canned diced tomatoes, drained
2 cups diced potatoes, parboiled
1 cayenne pepper, diced
1 onion, diced
2 cloves garlic, minced
freshly ground black pepper
giant burrito-sized tortillas
In a large pan, saute the ground beef and chorizo until fully cooked, breaking up any large chunks with the back of a spoon. Drain the fat off of the meat. Add the tomatoes and beans to the meat mixture. Simmer until the beans and tomatoes are heated through and most of the liquid has evaporated.
In a second pan, saute the potatoes, peppers, onion and garlic until the potatoes are soft and the onions are caramelized.
Arrange the potato mixture in the center of each tortilla. Top with meat mixture and desired toppings (I used just sour cream and avocado). Fold all sides inwards to form burrito.
Yield: about 4 large burritos