Beef, Potato, & Pinto Burritos ~ Hearty and satisfying, these burritos can be made quickly and will feed a crowd with a hidden veggie.

Time was of the essence for dinner. I needed to throw something healthy together quickly. I knew that I could trick my daughter into eating the zucchini and potato by stuffing it in the tortilla. I was mostly right. She still managed to find and remove the potatoes. But we got the zucchini down, so that is a win.
This was a perfectly seasoned, packed with nutrition and flavor, one pot, busy weeknight meal.
I love that these can a ‘kitchen sink’ type meal. Add whatever you have on hand to buoy them up and it’s easy to double or triple the recipe when you have a lot of extra mouths around the table.
Ingredients
- 1 lb . ground beef; lean
- 1 cup potato; finely cubed
- 1 cup zucchini; finely cubed
- 1 green bell pepper; diced
- 1/2 cup onion; diced
- 2 garlic cloves; minced/grated
- 1/2 tsp . chili powder
- 1/2 tsp . cumin
- 1 cup salsa
- 1-15 oz . can pinto beans; drained and rinsed
- 4 oz . cheddar cheese; grated
- Extra virgin olive oil
- Salt/pepper; to taste
- Flour tortillas
Instructions
-
In a large skillet on medium-high heat, brown the beef.
-
Drain off any rendered fat and place it in a bowl; set aside.
-
In the same skillet over medium-high heat, add some olive oil, and cook the potato for 3 minutes.
-
As the potatoes begin to soften, add the onion, garlic, and the bell peppers, cook for another 3 minutes.
-
Add the zucchini, and cook until the zucchini is done and the potatoes are cooked, about 4 minutes.
-
Return the meat to the pan.
-
Add the salsa, chili powder, cumin, salt and pepper.
-
Add all of the cheese or most if using some as a garnish and mix well.
-
Once the cheese has melted and the mixture is bubbling, add the beans.
-
Gently fold them into the pan, taking care not to break them.
-
Let them simmer in the mixture for about 2 minutes to be warmed through.
-
Then stuff this mixture into your favorite size of flour tortilla and serve.
14 Comments
janelle
August 26, 2014 at 6:38 amthese burritos look great! I am not even a bean fan, and I would have them for lunch! Great recipe
Michelle
September 3, 2014 at 1:23 amThank you Janelle. The beans are easy to ditch and retain the yumminess. I just like to double my protein.
Sandra Shaffer
August 26, 2014 at 8:14 amThis is my kind of a burrito! Nice and filling with a little veggie! Looks tasty!
Michelle
September 3, 2014 at 1:24 amThank you Sandra, I do my best to sneak in the veggies where I can.
The Food Hunter
August 26, 2014 at 8:39 amlove all the ingredients
Michelle
September 3, 2014 at 1:25 amThank you Food Hunter.
Loriann
August 26, 2014 at 11:19 amGreat job!
Michelle
September 3, 2014 at 1:25 amThank you Loriann
Sandi
August 26, 2014 at 11:22 amMy son would love you Michelle. One of his favorite foods is burritos!
Michelle
September 3, 2014 at 1:30 amHaha, tha makes me feel great. Thanks Sandi.
Tasting Page
August 26, 2014 at 12:52 pmI love the added zucchini twist!
Michelle
September 3, 2014 at 1:31 amI’ve got to sneak in the veggies where I can TP.
Christina
August 26, 2014 at 9:34 pmWhat a healthy combo, and perfect for those who don’t want or can’t have eggs!
Michelle
September 3, 2014 at 1:32 amThank you Christina. I like to eat healthy…most of the time. 🙂