Bean and Potato Burritos using Oil-Free Skillet Potatoes

Even before we transitioned to a plant-based diet our family loved Bean and Potato Burritos. My husband has told stories about going on field trips as a small child and his “packed lunch” was a Bean and Potato Burrito. Some of the other kids would want to trade their white bread sandwiches.

I don’t know how my mother-in-law made her Bean and Potato Burritos but I’m pretty sure they were not oil free, in fact they probably contained lard.

Bean and Potato Burrtios

Skillet Potatoes (Oil-Free, Vegan, Gluten-Free)


  • 10 potatoes, peeled and diced
  • 1 onion, diced (I like to add extra onion powder too)
  • 3-5 garlic cloves minced, OR garlic powder to taste
  • salt and pepper are optional, add them after cooking to you taste
  • 1/2 cup or water or veggie broth (more if needed)


  1. Put diced potatoes, diced onion and garlic in a large skillet and add about 1/2 cup of water or veggie broth.
  2. Begin cooking over medium heat and cover with a lid. Stir regularly, potatoes will likely stick to the pan.
  3. Cook for 20-30 minutes adding more liquid as necessary.

Note: Cooking time will vary depending on the size of your skillet, amount of potatoes and the size of the potatoes. If you don’t use a non-stick pan ( I don’t) you will want to keep plenty of liquid in the pan to keep the potatoes from sticking and burning.


The potatoes are great in burritos or as a side dish. I also like to eat them in a bowl for a quick snack. To make Bean and Potato Burritos follow the instructions below. The potatoes are very soft and are perfect for small children, or kids who have lost a few baby teeth and need soft foods.

Bean and Potato Burritos (Vegan and Gluten-Free)

Use the Oil-Free Skillet Potatoes detailed above along with the recipe for Unfried Pinto Beans (or Unfried Black Beans if you prefer). Choose your favorite tortilla, I used  Food For Life’s Black Rice Tortillas.

Layer Unfried Beans, Skillet Potatoes and any other toppings like fresh salsa or just diced tomatoes into a warm tortilla.

These Bean and Potato Burritos are perfect for Breakfast, Lunch or Dinner and travel well. I eat them warm or room temperature. I think I’ll make a batch for our next road trip too.

The Food For Life Black Rice Tortillas are vegan, gluten-free and yeast-free. I’ve also used them for Veggie Rollups for my boys. Like most tortillas that are vegan and gluten-free they are a little on the rigid side. This can be helped by heating them in a moist paper towel. I wrapped my boys rollups in plastic wrap to help them keep it from unraveling.

FTC Disclaimer: I received the Food For Life Black Rice Tortillas for free but was under no obligation to review them.

Meal Plan Monday: Soup Week

I don’t know about you but there is something about eating soup that really helps me feel nourished. I think it is because I eat a much better variety of veggies in soup that I wouldn’t eat if they were all cooked separately.

In January of 2012 I proclaimed a Soup Week. I’m really looking forward to this one because I have a few more recipes in my tool belt. I plan to make large pots of soup each night so I can have a nice selection in my freezer.

I won’t post a whole meal plan but you can get Breakfast Ideas here. You can also click on the Meal Plan Monday in the Categories section on the right. It will bring up past meal plans you can browse.

I know I always brag about living in Arizona where the weather is wonderful and it is; however lately I’ve been cold. Not the same kind of cold everyone else is experiencing but I’m a little spoiled so I’m having a hard time handling it. My answer: sweaters, coffee, and soup.

veggie broth mix

If you use canned broth or bullion these soups will be more expensive for you and possibly less healthy. I’d like to encourage you to give the Dry Broth Mix a try. It is so good and inexpensive. It takes minutes to mix up a batch in your food processor and it lasts for a long time.

Minestrone SoupMinestrone Soup! I made this last week for Healthy Cravings and we enjoyed the leftovers all weekend. We had a tense moment yesterday when we realized it was almost gone. We shared the last few cups of it then I made the next soup.

Green Chili Cilantro & Lime SOup

Green Chili Cilantro & Lime Soup! This soup is amazing! Truly. I’ll be sharing the recipe this week. I made a large pot last night. My boys didn’t love it but my husband and I did. We both had two large bowls and he took it to work for lunch. I also put some in the freezer. I have yet to get a good picture but I don’t want to wait to share this recipe.

Potato Soup

Slow Cooker Potato Soup! This is one of the easiest recipe ever! I may switch it to a busier day but I’ve really been craving potato soup. I’ll be adding more veggies to it though and perhaps more nutritional yeast. I get a look of feedback about this soup everyone seems to love it although you may want to add more seasonings especially if you attempt to make this without nutritional yeast. An immersion blender would make it smooth and creamy.

Taco Soup (2)Taco Soup! Very similar to the Enchilada Soup so you could take your pick. This soup is my favorite, I love it. If someone made this for me I’d become their best friend. It is also full of veggies and beans so you feel immensely satisfied.

Chickpea noodle soup Chickpea Noodle Soup! This is a new favorite in our house. I’ll be adding extra veggies this time depending on what is leftover. I use gluten-free noodles, I like these little shells or macaroni instead of long noodles because my boys can handle these easier but you can use any noodles you like.

Do you have a favorite soup? I love using fresh ingredients in my soup but some days I’m happy when I can throw a bunch of canned or frozen goods together and create a warm, delicious, and filling soup. Share your favorite soup in the comments!

Meal Plan Monday: In The Beginning

When my husband, little boys and I first started eating a Plant-Based Diet we ate a lot of comfort foods; Chili, Lentil or Quinoa Tacos, Nachos, Baked Potatoes were normal fare for us. I also made baked goods to help ease us off the junk food we were accustomed too. Since our teenage daughter had decided to live with us I thought it would only be considerate to eat more of these types of foods. One of the problems is we started eating plant-based in the winter, it is summer now so some of the foods we are then just don’t seem as appealing now.

My husband and I are happy with simpler meals, we can eat rice, lentils, and leafy greens and be satisfied. That is a tall order and would have been impossible for us in the beginning. It took a while for our taste buds to accept the kinds of food we like now.

A few days ago I made baked potatoes for dinner. I had some chili in the freezer that I thought would make a perfect accompaniment. I was right! Both of our teenagers liked it and my daughter even requested that I make it again this week. Yesterday my daughter flipped through my new Forks Over Knives Cookbook and picked out recipes she was interested in; I’m hoping to try a few this week.

Meal Plan

Breakfast is toast, fruit, muffins, and cereal more often than I would care to admit. We have oatmeal once or twice a week, usually with raisins, cinnamon, and a touch of agave.

Lunch is usually leftovers, nut butter sandwiches, bean and grain bowls, Big Salads, or bean burritos.

Snack ideas include: hummus with veggies, chips and salsa, smoothies, or fruit.

Dinner this week will include 3 Bean Chili, Beans and Rice, Black Bean Burgers with Twice Baked Potatoes, Quinoa or Lentil (or both) Taco Salad.

There are three nights this week with activities so we will be eating early, late, or out on those days. If you are wondering how I have time to cook so much food let me assure you I’m not slaving in the kitchen every day. Yesterday I cooked a big pot of lentils and a big pot of brown rice. I soaked pinto beans last night and cooked them today. Even if I don’t get the black beans cooked I have enough pintos and lentil to get several good meals made. By cooking beans and other foods that take a long time during my “down time” I can get dinner together in about half an hour.

While rice cooks, or beans heat up I can chop, steam, or otherwise prepare veggies.   

What are you eating this week?

Meal Plan Monday: La Fiesta


Avocado, what else can I say. I am diggin me some avocado these days. Thankfully they have been pretty inexpensive lately, usually 2 for $1 where I shop. I also have some prepared guacamole ready to go. So we may not actually have a party but a little avocado can turn any meal into a party worthy occasion.  Most of my meals will be inspired by the lovely avocado along with other fresh veggies.

I haven’t been in much of a breakfast mood lately. Between getting my boys fed and getting the day started I don’t want to think about getting me fed too. I know that breakfast is super important so I do not skip it. Usually I’ll start with a banana, which I sometimes have to share with the offspring, so I get another banana that also gets shared. Sometimes this continues for quite a while. That is why we purchase 4 bunches of banana’s at the start of the week then usually at least 1 more by late in the week.

I think oatmeal is one of the best things you can eat for breakfast, but truthfully I’ve been a little burned out on oatmeal, I’m thinking of trying some new combinations this week. You can check out this post about breakfast for more ideas. I usually eat twice in the morning (then sometimes have an early lunch). First is typically a piece of fruit, next I’ll have something a little more substantial.

Meal Plan

Breakfast will be toast with nut butter and fruit, oatmeal, Breakfast Rice, and an occasional bowl of cereal with fruit and almond milk.

Lunch will be leftovers, Bean and Grain Bowls, spinach and hummus wraps, and maybe even some PB&Js.

Snacks will be jalapeno hummus with fresh veggies, fruit, granola bars, and anything else that strikes my fancy.


Monday: Tonight we are having company over and plan to make Portobello Fajita’s with Mexican Rice, Unfried Beans, grilled veggies and all of the fixings.

Tuesday: will probably be leftovers 

Wednesday: Pasta night! Last week we had gluten-free (quinoa) pasta with mushrooms that was pretty out of this world.

Thursday: I want to make a huge veggie soup to use up any veggies that may have been neglected over the week. I know we have some celery that will make it into that pot, I only like cooked celery.

Friday: Date night! We will probably be grabbing hummus and pita’s  from our favorite restaurant.

My Food Demo is coming up in less than two weeks so when I get the chance I hope to do a little extra cooking to prepare for that. There are a few recipes I want to try like a whipped coconut cream, yum! Next week two of our “Big Kids” will come for a nice long summer visit. I hope to fully convert them to be plant lovers but we will see how it works. I forsee future topics of Plant-Based Teenagers and Feeding Plants to the Reluctant. 🙂

How is your summer going? Are you in love with avocados like I am or do you have a different summer time favorite

Bean and Grain Bowl

I’ve mentioned that I LOVE to make (eat and share) Bean and Grain Bowls; I’ve said it often enough I assume you know what I mean but in case you don’t allow me to explain.

I try to have at least one type of grain and one type of bean cooked and in the fridge at all times. It doesn’t always happen but it is a goal none the less. I keep a few cans of beans in the pantry too.

I recently had a lunch meeting where lunch was being provided, I didn’t know what would be served but I was certain I wouldn’t be able to eat it. As I was rushing to get ready I stopped and put some cooked quinoa, some rinsed black beans (from a can) and a few tablespoons of salsa in a container. I didn’t even taste test it.

Once I got to the meeting pizza was being served. A friend of mine, who is working toward a Plant-Based diet, was there too; I gave her a taste of my quinoa and bean bowl and she LOOOVED it! She went out and bought the ingredients and made it for her family.

You don’t have to use quinoa and black beans AND it doesn’t have to be in a bowl.

This was made with cooked Barley (not gluten free), pinto beans, and homemade salsa served on a corn tortilla (pictured above). It was very tasty as well. If you are looking for maximum “comfort food” taste without the guilt you can make these nachos, pictured below, using a grain that has been seasoned with Mexican spices. I like to use my homemade taco seasoning, Chili Powder, Garlic Powder, and Onion Powder, sometimes I’ll add cumin and tomato sauce.

Brown rice, chickpea’s and steamed veggies make a great bowl as well, if you’re looking for more flavor add in your favorite Asian inspired sauce.

Yesterday I even mixed up some beans and grains that stuffed them into bell peppers then stuck them on the grill. One pepper contained my usual quinoa and black beans with corn, diced tomatoes, and jalapenos; but the other was quinoa and lentils.

So let your imagination run wild, as wild as beans and grains can get. Maybe try a different grain every week. I use quinoa a lot but millet  and amaranth are also good options. Some grains like Rye, Wheat, and Barley naturally contain gluten so if you are gluten free you may want to do a little research before trying them.