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

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


  • 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


  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.