Potato Burritos

ya ya, I know, weird to put Brussels sprouts in a burrito, but I did and I'm here to tell you, it's awesome, so awesome that we forgot to take a picture of the 'constructed burrito' because we were chowing down...but you get the picture...


4-5 yukon gold potatoes
1 head (yes, entire head) garlic, chopped
1 c bell pepper, diced
2-3 c Brussels sprouts, halved
blanched kale or asparagus or anything green...quantity to your liking
canola and olive oil
cheese
tortillas


prick the potatoes with a fork, microwave until almost entirely soft, 3-5 minutes. in the meantime, get your biggest cast iron skillet out, in it pour 3 T canola oil, turn to med heat. dice cooked potatoes, place them in hot oil, salt and pepper them, and make sure potatoes are in 1 layer, do not crowd or they will become mushy instead of crispy. once they are in the pan, leave 'em alone! flip only intermittently to keep from burning. 


in another skillet, heat 2 T olive oil on med/high heat, saute Brussels sprouts, add salt and pepper, cook for about 5 minutes, then add bell pepper, if you need to, you can add a splash of water to keep from burning. when the Brussels sprouts are almost finished cooking, add the garlic, and kale, cover and cook for 1-2 minutes more and turn off heat.  once the potatoes are crispy on all sides, combine everything and pile into a tortilla shell. top with sour cream and enjoy. yum.