Roasted Potatoes & Cuban Black Bean Burrito

Traditionally, one night a week is burrito night. This is a recipe that was borrowed from a friend while living in the Bahamas. Food and commodities are quite expensive there, so this was an easy and inexpensive meal packed with lots of flavors from home.

Roasted Potatoes

1 Potato per person
Italian Seasoning
Cayenne Pepper
Sea Salt
Fresh Ground Pepper

Preheat oven to 450 degrees Fahrenheit. Dice potatoes into small cubes and spread onto baking sheet. Sprinkle with desirable amount of italian seasoning, cayenne pepper, sea salt and ground pepper. Potato cubes can be tossed and coated again if desired. Place baking sheet in oven and bake for 45 minutes, or until potatoes are at desired crispiness.

Cuban-Style Black Beans

This is my spin on vegan Cuban-style black beans.

16 oz. can Black Beans
3 Cloves Garlic
1/2 Med. Yellow Onion
1/2 Green Pepper
1 tsp. Cumin
1 tsp. Ground Coriander
1/4 tsp. Cayenne Pepper
Fresh Ground Pepper
Tomato
Cilantro

Sauté diced onion and garlic in non-stick pot over medium heat. Slightly drain top layer of canned black beans and add contents to pot with onions and garlic. Add diced green peppers, cumin, coriander, cayenne, and black pepper. Lower heat to medium-low, cover and cook until green peppers are tender.

Serve roasted potatoes over Cuban-style black beans on flour tortilla. Finish with fresh cilantro and sliced tomatoes. Ass-kicking hot sauce optional.