If you’ve been around this blog long enough, you know that I love me some potatoes. They are nutritious, filling, budget-friendly, and can be cooked in a variety of ways. From mashed potatoes, to fries, to stuffed (both sweet and savory), and even faux fried chicken substitute, potatoes are pretty darn amazing. Because of their endless versatility, I am bringing you another delicious potato recipe today. A concoction I like to call, the Fajita Burrito.
This is one of those times I wish there was a synthesizer to make the words audibly jump out at you in an epic way.
I’m a dork. It’s ok. You can say it.
As is the case with most food bloggers, Husband is my guinea pig when it comes to testing new recipes. He was working one evening in his office and I casually left this burrito in front of him. He nodded in acknowledgment, barely looking up from his computer screen, fully engulfed in the task at hand. No more than 2 minutes later, the double doors of his office flew open and he excitedly asked, “WHAT is in that burrito?”
I coyly smiled, “oh, just some potatoes and veggies,” as I began plating up food for the kids.
“That’s going on the blog, right?” He asked.
And that’s when I knew I had a winner. You see, I am not always the best recipe follower and tend to just “toss in” ingredients when I cook. This casual cooking method almost always results in great dishes, but makes exact duplication a bit difficult. Husband knows if a dish gets shared with you all, then I make sure to write down exact measurements and methods, which guarantees him the ability to enjoy the dish again. So today, I share with you at the request of Husband, so that he may partake of the epic FAJITA BURRITO another day.
Incidentally, the leftover burrito filling makes a great breakfast hash, so feel free to double those portions if you’d like. You could also assemble the leftovers into another burrito in the morning, wrap them in some parchment paper, and have burritos on the go! Just don’t eat while you’re driving. Or at least don’t tell me about it!
- 3-4 lbs baby Yukon Gold potatoes, roughly diced
- 1 green bell pepper, diced
- 1 red or orange bell pepper, diced
- 1 Vidalia onion, diced
- 1 TBS all seasoning blend (chose a salt free variety if you desire)
- Wraps of your Choice (large lettuce leaves, gluten-free tortilla, flour/whole wheat tortillas)
- Tomato Slices (seasoned with salt and pepper)
- Avocado Slices
- Hot Sauce or Salsa of your Choice (lots and lots of hot sauce!)
- Preheat oven to 450 degrees
- Place diced potatoes onto a parchment paper lined baking sheet (you may need 2 baking sheets) and sprinkle with all seasoning blend.
- Bake for 30-35 minutes or until the potatoes begin to puff up and look slightly browned and crispy.
- While the potatoes are baking, heat a large non-stick skillet on the stove over high heat.
- Once the skillet is very hot, add the diced onions and peppers.
- Dry sauté the peppers and onions, stirring often yet allowing the edges to get caramelized. Continue cooking and stirring at high heat for 5-8 minutes, adding a small splash of water as necessary if anything begins to stick or burn.
- Turn the heat down to medium low and allow the peppers and onions to continue to cook and soften while the potatoes finish, stirring occasionally (and turning down the heat to low if necessary).
- When the potatoes are finished, combine the peppers, onions, and potatoes in a large bowl, stirring well to combine.
- Begin assembling the burritos. For each burrito, use one wrap, a large handful of spinach, about 3/4-1 cup of the potato/onion/pepper mixture, 3-4 tomato slices sprinkled with salt and pepper, 1/4 of a sliced avocado, and hot sauce or salsa to taste. Wrap well and serve immediately.
- Serves 4-6 people (depending on the size of burritos you make!). Store any leftover burrito filling in a lidded container in the fridge for up to 3 days.
Are there any ingredients that you or your family loves to eat a variety of ways? Share in the comments below!