Black Bean, Corn, and Potato Burritos

This burrito filling is something I just tossed together for dinner using ingredients in the fridge and pantry that I'm trying to use up in preparation for all the Thanksgiving leftovers.  It's very simple and may sound boring, but it's surprisingly good!  My husband declared them to be magical because the ingredients on their own are kind of plain, but they combine to make something really tasty.  This is also a VERY cheap vegetarian or vegan meal, especially if you serve them with homemade tortillas and go easy on the array of burrito toppings.  I think it would also actually be good served as a sort of hash by leaving the mixture in the skillet, pressing in some indentations, cracking eggs into the indentations, replacing the lid, and cooking until the egg is set.  Yummy!

Quick note: You can easily use diced onion and garlic instead of the powders, I just didn't have any.  Add the onion about halfway through the cooking time of the potatoes and add the garlic when the potatoes only have a couple of minutes left.  Also, don't add any cheese if you want the burritos to be vegan!

Behold, my burrito with monterey jack cheese and salsa verde:

Black Bean, Corn, and Potato Burritos

2 medium-large baking potatoes (each about 12 oz)
2-3 T butter (can use olive oil to make it vegan)
16 oz can black beans, drained
2 C frozen corn
salt and pepper to taste
1/2 t chili powder
1/4 t cumin
1/2 t onion powder
1/4 t garlic powder
tortillas and your favorite burrito toppings

Wash potatoes and cut into small cubes, each about 1/3 inches wide.  Melt butter in a large skillet over medium, add the potatoes, and toss to coat.  Cover pan and cook, tossing every couple of minutes, for about 10 minutes or until the potatoes begin to soften.  Remove lid and cook about 5 minutes more or until cooked through and nicely golden.  Add salt and pepper to taste.  Add drained beans, corn, and spices, and cook through.  Taste and add more salt if necessary.  Serve in tortillas with your favorite toppings.

Yield: about 6 servings