Black Bean, Potato, and Soyrizo BurritosBlack beans and potatoes are like Batman and Robin as far as I’m concerned.  These two can fight off the most ferocious noises my stomach can make when it is doing its Rancor impression.  Add cabbage, sour cream, cheese, some faux chorizo and our vegetarian burrito worthy of the Justice League is complete.

This vegetarian dish is inexpensive, easy, hearty, and delicious.  Carnivores won’t even know they’re eating soy-chorizo, I promise.  There is some prep involved, but the beans can be made  a day ahead and the potatoes can be par-baked ahead too.

The crunch of fresh cabbage, the vibrant note of paprika in the chorizo, the pizzazz of cheddar cheese, and the sweet-cool sour cream all balance the earthiness of the burrito’s “meat”.  You have all the components of a fine meal; it’s complemented well with a side salad.

You must plan a few hours ahead; I would highly recommend making your own beans from a bag of dries ones.  They seem to be more flavorful and the texture is far more appealing than canned.  It takes more time than simply opening a tin but in the words of Alton Brown, “Your patience will be rewarded.”

I used the quick-cook method for the beans instead of allowing them to soak overnight.  The potatoes also need to be par-cooked.  They crisp up far better under the broiler so that you get nice golden brown edges and more of that tasty roasted flavor.  Here we go:

Black Bean, Potato, and Soyrizo Burritos (printable recipe)
  • 1 cup of dried black beans, sorted and any rocks removed, rinsed well
  • 1/2 a 14 ounce package of Soyrizo
  • 6 small Yukon Gold potatoes
  • 1/2 a yellow onion, diced
  • 1/4 head of cabbage, shredded
  • 1 cup of cheddar cheese, shredded
  • 2 tablespoons of olive oil
  • salt and pepper
  • sour cream for garnish

For the black bean, onion and Soyrizo mixture:

Sort and rinse your beans, place them in a pot with enough water to cover them by an inch.  Bring them to a boil covered for about 15 minutes then kill the heat and allow them to cool.  Give them an hour to soak.

Once the beans have soaked for an hour, drain and rinse them again.  Place the beans back in the pot, add 3 cups of water, bring them back to a boil, cover, then reduce the heat.  Give them another hour to cook at a simmer.  

Once the beans have had about an hour to cook, taste them to make sure they are soft, kill the heat, then drain and set aside.  

Saute the onions with the Soyrizo in a pan over medium-high heat in a teaspoon of olive oil, add a pinch each of salt and pepper.  Stir the mixture often to break up the Soyrizo; cook just until the onions soften.   Add the beans to the mixture to re-heat them and incorporate well.

For the potatoes:

Set your oven to 350 and put the potatoes in whole, on a sheet pan to bake.  After 30 minutes, remove and set them aside to cool.  Once the potatoes have cooled enough to be handled, quarter them.

Using a large bowl, toss them with a little olive oil, salt, and pepper.  Turn on the broiler and slide the potatoes inside, give them about 15 minutes to crisp up nicely.  Remove the potatoes from the oven once their edges brown.

To assemble:

Warm up some tortillas over the open flame of a gas stove, or wrap up in some dampened paper towels and microwave for 30 seconds.  

Take a warm tortilla and add some of the black beans, onion, and Soyrizo mixture, a few potatoes, some shredded cheddar cheese, shredded cabbage, a dollop of sour cream, and your favorite hot sauce.  

Make some sort of futile attempt not to eat too many so that you fall asleep on the couch.  Enjoy!

Soyrizo and Onions
Authordavid koch