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.
Skillet Potatoes (Oil-Free, Vegan, Gluten-Free)
Ingredients
- 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)
Do
- Put diced potatoes, diced onion and garlic in a large skillet and add about 1/2 cup of water or veggie broth.
- Begin cooking over medium heat and cover with a lid. Stir regularly, potatoes will likely stick to the pan.
- 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.
Serve
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.
