Potato burritos, vegan

Got some potatoes you need to eat? Well, then grab them and make these absolutely satisfying vegan potato burritos with minimal effort for dinner tonight!

Aah potatoes. Those round, yellowish, chubby Latino-seducers. Did you know that potatoes, much like many of our favorite celebrities – Shakira, Salma Hayek, Osvaldo Ríos come originally from South America? We guess our childhood was influenced a lot by those Latinos – we mean our summer was mostly fried potatoes and telenovelas.

We gave up on the telenovelas a while ago and these days we have to admit, we're not a big potato eater as well. While some people get all excited, drooly & screamy at the sight or just even the thought of French fries – we feel nothing. To say it in potatoes’ native language – N.A.D.A. We hear french fries, we feel dead inside. Numb. Can’t touch us. Dadadada.

But when we see these vegan potato burritos here – we feel at home.

The filling for these, is one of the dearest to our heart meals. Because this is one of the few dishes without meat our mother makes. We've always loved to dip a piece of bread in that potato and paprika filling. Since we were probably 2 years old.

So, when we looked at the bags of potatoes our dad gave us a few weeks ago we had the brilliant idea to put the filling into a tortilla and make plant-based potato burritos. So we did that. And all we can say is – we're a potato fan again. Now, let’s hope we don’t start watching telenovelas again.

How it comes together

add filling in the middle top with avocado sauce add raw veggies

Well, first we make the filling for the potato burritos. We just cook some potatoes, peas and onions in a simple paprika sauce.

Then we go and chop some fresh or roasted vegetables like a psychopath. A veggie psychopath. We use whatever we have. Lettuce, tomatoes, spinach, avocado – whatever you have, whatever your heart desires.

Then, we put everything on a tortilla and drown that whole thing in this notable avocado dill dip.

We must admit – these vegan potato burritos might not look like much, but they will make your taste buds explode with happiness and joy and your heart melt. And who doesn’t want to live with exploded tastebuds and melted heart? We mean.

This meal combines the comfort of the potato filling with the freshness of the veggies and the garlicky flavor of the avocado dill sauce. The only thing you can be concerned about is making a big mess when you eat those potato wraps. Get napkins.

Health and Beauty Benefits

• Potatoes have almost no fat and as far as energy density they’re similar to legumes. They might not have the most protein from all plants, but let us tell you it’s a high-class protein. It’s even better than soy protein. And if you do yourself a favor and eat them without peeling you’d get a special treat – cholesterol-lowering fiber.
• On top you get all the health and beautifying benefits from our avocado dill dip – so wrap it and embrace happiness and beauty.

• Yield: 4
• Prep: 5 minutes
• Cook: 25 minutes
• Total: 30 minutes

Ingredients

• 3 medium potatoes, cut in cubes
• 1 onion, thinly chopped
• 2 tbsp olive oil
• 1 cup frozen green peas
• 2-3 tsp paprika / optionally hot paprika
• 1 tsp tomato paste
• 1 cup water (as needed)
• salt to taste

Additions for wraps/tacos:

• 3-4 tortillas
• 3 tbsp thinly sliced olives
• avocado dill dip
• 2 cups fresh vegetables (spinach, arugula, cucumber, radishes)

Method

1. Wash potatoes, peel onions and chop everything in small cubes.
2. Add all ingredients for the potato filling in a large deep pan, cover the lid and bring to a boil. Reduce heat and cook for about 20-25 minutes or until potatoes are done. Add more water if needed. Make sure the sauce is not too watery – add more paprika or tomato paste if that happens. Taste and add some salt. And that’s it. Now you know why our mother likes to make this. It’s extremely easy, quick and delicious.
3. While the potatoes are cooking make the avocado dill sauce by blending avocado, garlic, dill and lemon juice. Then chop the vegetables you want to use in the burritos. Cucumbers, lettuce, spinach, radishes, scallions or tomatoes will all be great here.
4. When you’re ready – you can either eat the potatoes like this with some bread, or wrap those potatoes in a tortilla with that avocado dip, olives, and some raw vegetables of choice (we used lettuce, radishes and scallions).