Ingredients
- 6 small Red potatoes diced
- 1 tbsp Extra-virgin olive oil
- 1 lb Ground chorizo sausage or chorizo links with the casings removed
- 1 Poblano pepper seeded and diced
- 1/2 Onion diced
- 4 Tortilla wraps
- 4 oz Black beans drained
- 4 oz Cheddar cheese shredded
- 4 tbsp Sour cream
- 4 tbsp Hot sauce optional
- 1 tbsp Fresh cilantro chopped
Instructions
- Place the potatoes in a saucepan, cover with water, and bring to a boil. Cover with a lid, remove from heat and let sit for 5 minutes. Then drain.
- Heat the oil in a nonstick pan on medium heat. Begin browning chorizo and breaking it up using a spatula. After cooking the chorizo a few minutes, add in the diced poblano pepper, diced onion, and potatoes. Continue cooking Remove the chorizo, peppers, and onions from the pan.
- Heat the oil in a nonstick pan on medium high heat. When the oil is hot, add in the diced potatoes, season with salt and pepper. When the potatoes are lightly browned and completely cooked (about 8-10 minutes), add in the chorizo, poblano peppers, and onion. Cook until the chorizo is cooked through and the peppers and onions are tender.
- Remove from heat and mix in the black beans and cheese.
- Spoon the mixture evenly into the tortilla wraps. Fold in the ends and roll up tightly.
- Adjust the heat to medium-low and heat the burritos, one at a time, for about 1 - 2 minutes per side. Cut in half and serve with sour cream and hot sauce if desired. Garnish with cilantro.
Nutrition
Calories: 487kcal | Carbohydrates: 66g | Protein: 18g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 36mg | Sodium: 783mg | Potassium: 1442mg | Fiber: 8g | Sugar: 7g | Vitamin A: 508IU | Vitamin C: 57mg | Calcium: 289mg | Iron: 4mg
Grilled Chorizo Potato Burrito
Ingredients
- 6 small Red potatoes diced
- 1 tbsp Extra-virgin olive oil
- 1 lb Ground chorizo sausage or chorizo links with the casings removed
- 1 Poblano pepper seeded and diced
- 1/2 Onion diced
- 4 Tortilla wraps
- 4 oz Black beans drained
- 4 oz Cheddar cheese shredded
- 4 tbsp Sour cream
- 4 tbsp Hot sauce optional
- 1 tbsp Fresh cilantro chopped
Instructions
- Place the potatoes in a saucepan, cover with water, and bring to a boil. Cover with a lid, remove from heat and let sit for 5 minutes. Then drain.
- Heat the oil in a nonstick pan on medium heat. Begin browning chorizo and breaking it up using a spatula. After cooking the chorizo a few minutes, add in the diced poblano pepper, diced onion, and potatoes. Continue cooking Remove the chorizo, peppers, and onions from the pan.
- Heat the oil in a nonstick pan on medium high heat. When the oil is hot, add in the diced potatoes, season with salt and pepper. When the potatoes are lightly browned and completely cooked (about 8-10 minutes), add in the chorizo, poblano peppers, and onion. Cook until the chorizo is cooked through and the peppers and onions are tender.
- Remove from heat and mix in the black beans and cheese.
- Spoon the mixture evenly into the tortilla wraps. Fold in the ends and roll up tightly.
- Adjust the heat to medium-low and heat the burritos, one at a time, for about 1 - 2 minutes per side. Cut in half and serve with sour cream and hot sauce if desired. Garnish with cilantro.
Nutrition
Calories: 487kcalCarbohydrates: 66gProtein: 18gFat: 18gSaturated Fat: 8gCholesterol: 36mgSodium: 783mgPotassium: 1442mgFiber: 8gSugar: 7gVitamin A: 508IUVitamin C: 57mgCalcium: 289mgIron: 4mg
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