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whole food ~ well made

A burrito to go: poblano, corn, potato and black bean burrito at lynnecurry.com.

Dinner 911: Poblano, Corn, Potato & Black Bean Burritos

I’m having one of those weeks where meetings and events collide with the dinner hour. And it means I’ve got to get on top of my meal plan for the week.

How about you?

This is where Dinner 911 comes in. It’s my series in progress of home cooking, real food survival strategies. {I’m working on an e-book this summer you’ll be able to download for free.} In other words, what to make instead of ordering pizza or takeout.

I never regret eating a slapdash dinner of pantry tostadas or 10-minute peanut sauce, but when I do place the pizza order, I often feel like we might have been better off with smoothies and toast. {Yes, I have served smoothies and whole wheat toast for dinner just last week, in fact.}

A vegetarian burrito (made with roasted poblanos, corn, potato and black beans) smothered with salsa verde at lynnecurry.com.

So, here’s another idea for the Dinner 911 list that also travels well. One of the many versions of vegetarian burritos stuffed with whatever you have on hand.

This roasted poblano, corn, potato and black bean burrito came about when I discovered I found a bag of roasted poblanos while foraging around in the freezer for easy meals.

The potato is a terrific, if not unusual addition, especially in this combination and smothered with Monterey Jack cheese that also helps to hold everything together.

A burrito to go: poblano, corn, potato and black bean burrito at lynnecurry.com.

This is a Meatless Monday supper that you can eat out of your hand whenever you’re on the go. Or, if your evening is more relaxed, serve it on a plate with sliced avocado, sour cream and salsa verde.

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So, what do you do for dinner when you’re living life on the run but still want to eat real food?

A vegetarian burrito (made with roasted poblanos, corn, potato and black beans) smothered with salsa verde at lynnecurry.com.
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Poblano, Corn, Potato and Black Bean Burrito

These filling ingredients get bound with Monterery Jack cheese in a burrito that won't fall apart even on the run. If you don't have time to roast a poblano, substitute canned green chilies. Wrap this burrito in parchment paper to eat on the go.

Course Main Course
Cuisine Mexican
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 2 people
Author Lynne

Ingredients

  • 3/4 cup cooked or canned black beans, drained
  • 1/2 cup fresh or frozen corn kernels organic
  • 2 tablespoons salsa verde, plus additional to taste
  • 2 large flour tortillas
  • 1 cup shredded Monterey Jack cheese
  • 1 roasted poblano, skinned, seeded and sliced or canned green chilies
  • 2 small cooked red potatoes, thinly sliced
  • pinch sea salt

Instructions

  1. Heat the beans and corn kernels in a pot on the stove top or in a bowl in the microwave. Combine with the salsa and taste for seasoning. (Just don't add too much salsa if you're taking this on the go.)

  2. Heat the tortillas on a griddle over medium heat. Sprinkle one third of cheese down the middle of the tortillas. Divide the bean and corn mixture over the cheese.

  3. Add a layer of potatoes onto each burrito, sprinkle them with the salt and add another third of the cheese.

  4. Top with sliced of poblano and the rest of the cheese. Fold the tortilla up and over the filling and heat until the cheese is melted.

Recipe Notes

To quickly cook the potatoes, I microwave them for about 4 minutes.

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