splash olive oil
1/2 pound small red potatoes, diced
1/2 a medium-large yellow onion, diced
2 cloves garlic or 1/4-1/2 t garlic powder
1-2 t dried oregano
1 can black beans, drained (and rinsed if salty)
1-2 small tomatoes, minced
1 roasted red pepper, minced
a few leaves of beet greens or chard, sliced (optional)
1/2-1 cup frozen corn
2 pinches tarragon
1/2-1 cups almond milk
1/8 t liquid smoke
1 T margarine
1-2 T flour
4 super-large or 8 regular-sized burrito shells
- Heat oil over medium-high heat in cast iron skillet. Add onions, potatoes, garlic, and oregano, and fry for about 7 minutes, stirring constantly and scraping any burned bits off the bottom of the pan.
- Add beans, tomato, pepper, corn, greens, and a splash of the almond milk. Cover, lower to a simmer, and continue cooking until potatoes are soft, about 10 minutes.
- Meanwhile, make roux: in small pan, melt margarine. Whisk in flour. Cook for about 2 minutes. (Alternatively, melt the margarine in the microwave, mix in the flour with a fork, then return to the microwave for about 30 seconds on medium-high heat.)
- Add tarragon, liquid smoke, and salt to potato/bean mixture. Adjust seasoning to taste. Stir in roux, and add additional almond milk to desired thickness. It should be very thick to keep it from leaking out of the burrito shells.
- Toast or grill your burrito shells before filling them, it's worth it!