Potato and Bean Burrito

Back home we have a Mexican restaurant that serves some delicious burritos with potatoes in them that they call Oregon burritos. I don't remember any of the other ingredients, but those potatoes sure made an impact. So here is an Oregon burrito–inspired potato and bean burrito. I hope you like it!

Potato and Bean Burrito
whole grain tortillas
6 oz. bag of frozen potatoes (french fries, Southern hashbrowns, whatever)
2 15-oz. cans of black beans, rinsed and drained (or other beans)
3 bell peppers (any color), sliced
1 jalapeño, seeds removed and sliced
1/2 onion, sliced
3 cloves garlic, minced
1 tsp ground cumin
1/2 tsp chili powder
dash of paprika
salt and pepper
salsa
guacamole or chopped avocado

Cook frozen potatoes according to package instructions.

Heat beans in a sauce pan over medium-low heat with enough water to just cover them. Add garlic. (If you want, you can season the beans with additional cumin and chili powder.) Let the beans simmer until you are ready to serve them. It's good if the liquid boils down a bit.

Heat a few tablespoons of water in a frying pan over medium heat. When the water starts sizzling, add the onion and sauté for 2 minutes. Add the bell peppers, jalapeño, cumin, chili powder, paprika, salt, and pepper. Sauté the vegetables until they are tender (about 10 minutes). You will need to add a few tablespoons of water occasionally to keep the vegetables from sticking.

Assemble burritos with equal parts potato, beans, and sautéed vegetables. Top with salsa and guacamole.