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.
Beef, Potato, & Pinto Burrito
- 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
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.