This recipe was inspired by one of my favorite staples, the potato burrito at Acapulco Fresh Mexican Grill. These guys used to have branches in Redmond and Issaquah, now they only have a branch in Kenmore outside of the branch at my former workplace. On the days i didn’t carry lunch from home, I would head over to Acapulco to have my potato burrito and watermelon agua fresca. This was the only good vegetarian option on their menu and it was fresh and tasty too. You could wrap this up in a burrito, but to avoid additional carbs and messy eating I would always request this in a bowl. You could also have this on soft corn tortillas and make it a potato taco. Don’t let the list of ingredients intimidate you. You can make the Pico de Gallo , guacamole and salsa ahead of time and make this an easy weekday dinner recipe. Leave out the sour cream and cheese for a vegan version of this yummy burrito.
Add 1/2 cup of cooked beans to the rice. I used red kidney beans that were begging to be used. You can be more authentic and use black or pinto beans. Season the beans with Mexican spices for added flavor.
Add 1/4 cup of roasted potatoes. The picture doesn’t do justice, they tasted so good liberally coated with Mexican spices and caramelized onions.
Add pico de gallo, hot salsa and guacamole.
1 cup cooked white or brown rice ( I used long grain brown rice)
1 russet potato, cut into cubes, covered with water and cooked in microwave for 7-10 minutes.
1 cup dry red kidney beans, soaked in water overnight and pressure cooked ( you can use canned black or pinto beans)
2 tablespoons finely chopped cilantro leaves
2 teaspoons store bought Mexican seasoning or you can make your own from here
1 small onion, finely chopped
Juice from 1/2 lime
2 tablespoons sour cream or non fat yogurt( I used yogurt)
Shredded Mexican blend cheese, as per taste
Pico de Gallo
1 medium tomato, diced
1/4 medium onion, finely chopped
1 jalapeno, finely chopped
1 tablespoon cilantro, finely chopped
juice from 1/2 lime
salt and pepper
1 tomato, blanched and peeled
1.5 teaspoons powdered chile de arbol ( available in most grocery stores) or red chili powder
2 tablespoons cilantro, chopped
1 tablespoon lime juice
1/4 cup onion, chopped
1 teaspoon red pepper flakes
Salt and pepper
1 medium avocado, peeled, pitted and mashed
1/4 cup onions, minced
1 Serrano chili, minced
1 tablespoon cilantro, finely chopped
1/2 tablespoon fresh lime juice
1/4 teaspoon salt or more if needed
few grinds of black pepper
1/4 tomato, chopped
1. Combine all the ingredients listed under Pico de Gallo in a small bowl and set aside.
2. Combine all the ingredients listed under guacamole except the tomatoes in a bowl, cover with a plastic wrap and refrigerate until use. Add tomatoes to the guacamole just before serving. Alternatively, you could double the Pico de Gallo recipe and add one half to mashed avocado for an easy guacamole recipe.
3. Place all the ingredients listed under hot salsa in a blender and blend to desired consistency. It tastes better if allowed to sit for 24 hours in a refrigerator.
4. Heat oil in a pan and when oil is hot, add onions and cook till they turn golden brown. Add cooked potatoes, salt and a teaspoon of Mexican seasoning and toss well to coat the potatoes with onions and spices. Turn off the heat and set the potatoes aside.
5. Add lime juice and cilantro to cooked brown rice and set aside.
6. Add a teaspoon of Mexican seasoning and a pinch of salt to the cooked beans and mix well.
7. When ready to eat, take rice in a bowl and add beans and potatoes to the rice. Add Pico de Gallo, salsa, guacamole, sour cream and cheese. Mix well and enjoy your potato burrito bowl . Alternatively you could wrap everything in a tortilla to make a potato burrito.