Vegetarian Burritos

1 lb potatoes
1 tablespoon oil
1 teaspoon dried thyme
1 teaspoon dried marjoram
3 medium green onions, minced
1 cup canned or cooked pinto beans
2 medium avacados, ripe
1 clove garlic, minced
2 tablespoons fresh lemon juice
1/4 teaspoon salt
pinch cayenne
1 tablespoon onion, minced
1 medium roma tomato, chopped finely
1 tablespoon fresh cilantro, minced
flour tortillas

Finely chop the potatoes and put them in a pan with boiling water. Simmer for 5 minutes and drain in a colander.

Put the oil in a large skillet and heat.

Add the thyme, marjoram, and green onion. Cook for 2 minutes and add the potatoes. Saute for 15 minutes, tossing occasionally, until potatoes are browned in places. Add the pinto beans and heat through for 5 minutes. Remove from the heat.

In the meantime, cut open the avacado and remove the pit. Scoop the avacado out and place in a bowl. Add the garlic, lemon juice, salt, and cayenne and mash together until fairly smooth. Add the red onion, tomato, and cilantro and stir to mix well.

Let the flavors blend at room temp.

Warm the tortillas and place on the potatoe mixture and guacamole mixture and roll.Top with salsa if desired.
From “The best 125 meatless Mexican dishes” by Susann Geiskopg-Hadler