Southwestern Hatch Chile Potato & Bean Burritos

Prep time 10 minutes | Cook Time 30-40 minutes

When I first moved to California I realized that in California a burrito is pretty much anything wrapped in a tortilla. After eating sushi burritos, lentil burritos, and Korean fusion burritos, I was inspired to create a series of recipes called Burritos From Around The World.

This

meatless burrito incorporates the incredible flavors I learned to cook with while living in the Southwestern United States - Albuquerque New Mexico to be specific.

It is filled with uniquely flavorful Hatch green chiles, savory potatoes, and creamy refried beans all wrapped in a warm flour tortilla.

This delicious vegetarian burrito will convince even the staunchest meat-lover that a plant-based meal can be irresistibly delicious.

This is also a great vegan meal prep idea. I love to make a double batch and freeze some for easy vegan lunch ideas. I hope you love this recipe as much as I do!

Ingredients & Instructions

For the Potatoes

• 4-6 medium yellow potatoes (1.5 lbs), cut into small pieces, about 1/4 inch each

• 2-3 roasted Hatch green chiles, stems and seeds removed (see notes and description below - I do not recommend substituting another chile; I use hot chiles, so if you use mild use a few more)

• 2 cans of pinto beans

• 1 cup of diced yellow onion 

• 3 cloves of chopped garlic

• 1-2 teaspoons of fresh oregano or 1 teaspoon of dried oregano

• 1 cup of good quality vegan chicken broth (see notes and adjustments)

• 1/2 cup of water

• 2-3 Tablespoons of avocado or olive oil (I use olive oil for the potatoes and avocado oil for the refried beans)

• Salt and pepper

• Vegan cheddar or Mexican blend cheese (optional)

For the Burrito Filling

• Preheat your oven to 425 degrees

• Put the chopped potatoes into an oven-safe dish and add about 1 tablespoon of olive oil

• Toss the potatoes to coat with oil, then salt them, toss them again and salt them again

• Bake the potatoes for about 25 minutes until a fork easily goes through, then remove from the oven and set aside

• While the potatoes are cooking remove the stems and seeds from 2-3 Hatch green chiles, then dice the chiles into small pieces, ending up with about 1/8 cup of chiles

• Heat 1 tablespoon of avocado oil or olive oil over medium-low heat

• Add in the diced onion and toss to coat with the oil

• Add the diced green chiles to the saute pan with the onions and toss to coat

• Let the chiles and onions cook over medium-low heat, stirring occasionally until the onion is translucent

• To the saute pan add:

  • 1 cup of high quality vegan chicken broth (see notes and adjustments)

  • 1 teaspoon of fresh chopped oregano (or 1/2 teaspoon of dried oregano)

  • 2 cans of well-rinsed pinto beans

  • 1 bay leaf

  • 1/2 cup of water

• Cover the pan with the bean mixture in it, bring it to a simmer, and let it simmer for 20 minutes

• After 20 minutes the beans will begin to soften, remove the bay leaf, and then begin to mash the beans with a pestle, a potato masher, or the back of a fork

• Once the beans are mashed to the consistency of refried beans, salt and pepper them to taste

To Build Your Burritos!

• Heat up a tortilla by moving it quickly back and forth across a gas burner or in your warm oven

• Add in a scoop of potatoes

• Add in a scoop of the bean and green chile mixture

• Add in a small handful of vegan cheese

• Roll up your burrito! If you aren’t sure how, check out my YouTube video and I will show you how to roll a burrito like a pro. Enjoy!

Notes and Adjustments:

Hatch green chiles are a must for this recipe - if you can’t find them in your local store check out my links below where you can order them online. If you are using HOT Hatch chiles, stick to only two until you try this once. They tend to be very hot (no, really), even if you like it spicy!

High quality vegan chicken broth is what is going to add extra flavor to your beans - check out a link to my favorite brand below.

This is a great vegan meal prep, I like to roll my burritos in parchment paper and aluminum foil then freeze for quick, delicious vegan lunches throughout the week. Check out my linked YouTube video for tips on how to do this.

Links: (When available we use affiliate links and may earn a commission) As an Amazon Associate I earn from qualifying purchases.

🌶️ get your authentic Hatch chiles here:

hot chiles https://amzn.to/4bUojYI (Amazon)

whole mild chiles https://amzn.to/3KiSvkn (Amazon)

diced mild chiles https://amzn.to/4fWWKjp (Amazon)

Better than Bouillon Vegetarian No Chicken Base https://amzn.to/4crZBPu (Amazon)