The Green Jersey Burrito

Without Fabio Aru competing in the Tour de France this year, we’ve gotten behind Slovak star, Peter Sagan.  Or I should say, I have gotten behind Peter Sagan, because my husband has always liked him.  Sagan’s a beast, especially when it comes to sprinting.  He is fun to watch!  Plus, when he makes his way to the start line, he is never too self-involved that he can’t high five the spectators that are lined up to cheer him on.  He’s a man that gives out high-fives. 

When I finish a long training day or finish an endurance event, the first thing I want is a burrito. My body craves it, and my only responsibility is to answer.  I decided to make The Green Jersey Burrito to celebrate the athletes competing for the green jersey in the Tour de France.  I have mad respect for anyone, who dares to sprint after riding a brutal 198 km.  And then, do it day in and day out of riding like that for weeks.  That’s borderline insane!  

The Green Jersey Burrito has plenty of green elements–green chiles, spinach, guacamole, scallions and a spinach tortilla.  It also has some fried potatoes, as a nod to Peter Sagan (Slovak cuisine is loaded with potatoes).  Stewed beans, because, well, it’s a vegan burrito.  This burrito has powerful flavor!  It does not even need plant based cheese.  That’s plant based POWER 😀

The Green Jersey Burrito

4 Tbsp olive oil

1 small onion, chopped

4 garlic cloves, finely chopped

2 ½ cups beans (pinquitos, pintos, or black beans)

1 tsp ground cumin

1 cup broth (fake chicken or vegetable)

2 scallions, chopped

2 large potatoes, cubed

7 ounce can of fire roasted diced green chiles (I used La Victoria)

3-4 cups fresh spinach

Guacamole (You can find my quick, easy recipe here – Scroll through the recipe for the burgers to find it!)

4 spinach tortillas

Vegan sour cream, optional

1. In a large, heavy pot or dutch oven, add olive oil, onions, 2 cloves of chopped garlic, and a dash of salt.  Saute over medium-low heat until the onions are golden (~7 minutes).  Add ground cumin and beans, and stir around for about 30 seconds.  Add broth.  Cover with a lid and simmer over low heat for 20 minutes.  Stir in scallions at the end of cooking.

2. While the beans are stewing, get started on frying the potatoes.  In a large skillet over medium-low heat, add the potatoes and 2 Tbsp of olive oil.  I like my potatoes fairly crisped, so I fried them (flipping every 30 seconds or less) for ~15 minutes.  Once they are browned to your  desired level, add the green chiles, last 2 chopped garlic cloves, and the spinach.  Stir until the spinach starts to wilt.  Then, assemble the burrito (tortilla, guac, vegan sour cream, beans and potatoes!).  Serve with extra beans and potatoes on the side.

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