Burritos with Potatoes, Roasted Poblanos, and Beans

This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers.

They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.

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2 poblano peppers
8 small potatoes
1 small can organic beans, drained
6 Flour tortillas
3 tablespoons olive oil
1 onion, chopped
1 large garlic clove, minced
1 tablespoon ancho chili powder
1 teaspoon Mexican oregano
Salt and pepper
Juice of 1 lime, optional
A handful cilnatro
Chopped Romaine lettuce
Mexican style hot sauce (prepared)

For the salsa:
2 ripe tomatoes
1 small onion, chopped fine
1/2 cup cilantro, chopped
1-2 jalapeno chilis, seeded and chopped
Salt and pepper
Lime juice


Roasted the poblano peppers over a gas flame or in the oven. When the skin is nicely charred remove from heat and let sit covered for 30 minutes, then peel the skin off and discard.

Cut the poblanos along the natural sections and removed seeds and white membrane. Be careful as sometimes the poblanos are hot (spicy) and their oil can burn your skin. The oil resides in seeds and white membrane so be careful and even wear kitchen gloves if necessary. Cut the poblanos into strips and set aside.

Wash the potatoes and if the skin is thin do not peel. Place the potatoes in a steamer pot over water and bring to a boil. Cover and cook until potatoes are cooked through. You can pierce them with a thin knife to check if they are done. When they are done let cool until you can handle them and then cut into bite-size pieces.

Heat the olive oil in a skillet, add the onion and cook until translucent, 3 minutes or so. Add the chopped garlic and cook until fragrant.

Add the potatoes and cook until they are crisp on the outside. It wont take long as they are already cooked. Add the ancho chili powder , oregano, salt and pepper. Add the poblano strips and mix gently to combine. Add the drained canned beans (you can mash them slightly with a fork). If you want a tangy flavour then squeeze half a lime over and taste it. If you want more tang add more lime juice. Add the cilantro and mix.

Tomato Salsa:
Chop the tomatoes into small dice. Add chopped onion to the tomatoes. Add chopped jalapeƱo. Add cilantro. Season with salt and pepper and squeeze some lime juice over to taste.

Assembling the burritos:
Warm the tortillas in a dry skillet on each side for a few second. You can also do this in the microwave for about 15-20 seconds.

Lay burrito on a plate, spoon some of the potato-poblano mixture in the middle. top with fresh tomato salsa and a handful of chopped Romaine leaves. Fold the tortilla up from the bottom to prevent the filling from leaking, then roll sides over. Serve warm with additional salsa on the side.

From oliveoilandlemons.com