beef n' potato burritos

Wash and slice one large russet potato into small chunks.  Brown in 1-2tbsp. oil (I used coconut oil) for ~10 minutes with stirring every 2 minutes.  Salt and pepper during cooking.  Place in separate bowl.

In same pan, add 1/2 medium onion sliced and sautee 1-2 minutes until they begin to sweat.  Next, add 1 lb. ground beef and cook until no longer pink.  Next, add 1 clove garlic minced, 1/2 tsp. ground cumin, salt and pepper to taste, 1/2 tsp. red pepper flakes, and 4-5 small peeled tomatoes (to remove the skin you can either blanch the tomatoes or pull tomatoes out of the freezer, sit them in warm water for a minute, and the skin pulls right off).  Or, some tomato juice would work too...you just want to add some moisture to your burrito filling.  Mash up and mix in the tomatoes and simmer on low for ~10 minutes. 

Next, add some cheese on top of a tortilla, microwave for 30 seconds to melt the cheese, add the filling and fold up the burrito.  Fold the ends in first, then fold over one side and then the other.  Serve with some greens and you've got a great, simple dinner.