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
We had some cayenne peppers from our garden and a tube of chorizo sitting in the fridge for what felt like forever and I wasn’t sure what to do with either. I happened to have some jumbo burrito-sized tortillas on hand so why not make burritos? Why not indeed. My husband wanted rice in his but I opted for the potato filling I’m sharing here. It was like spicy home fries meets the most flavorful meat ever and formed the best burrito I’ve made at home ever. Yum. I love how the chorizo added a ton of flavor to the beef so I didn’t have to season it too much, making it a great weeknight meal.