3 potatoes
1T canola oil
1t dried thyme
1t dried marjoram
3 medium green onions, minced
1 cup drained cooked pinto beans
1 8oz can corn
4 burrito-sized flour tortillas
sour cream

Scrub the potatoes and peel and finely chop them. Put them in a saucepan and cover with cold water. Bring to a boil over high heat, reduce the heat to medium-high, and simmer 5 minutes, until the potatoes are barely fork-tender, but not falling apart. Drain into a colander.

Put the oil in a large skillet and heat over medium heat. Add the thyme, marjoram, and green onions. Cook for about 2 minutes to soften the onion, then add the potatoes. Saute for 15 minutes, tossing occasionally, until they are lightly browned. Add the pinto beans and corn and heat through for about 5 minutes.

Warm the tortillas and divide the potato mixture evenly between them. Add sour cream to taste, fold the ends, roll closed, and enjoy!

We modified this recipe from a book on vegetarian and vegan Mexican cooking. The original was made with guacamole, but I really don't like the stuff, so we replaced it with sour cream (since we're not vegan). The original recipe swears that it serves 4, but in truth, if you're at all hungry, it only serves 2.