Black Bean, Potato, and Soyrizo Burritos
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! |