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Cheesy Potato Burritos

Ingredients

For the Burritos

  • 4 large flour tortillas
  • 4 medium potatoes, peeled and diced
  • 1 cup shredded cheddar cheese
  • 1/2 cup Monterey Jack cheese
  • 1 small onion, diced
  • 1 bell pepper, diced
  • 1 cup black beans, drained and rinsed
  • 1/2 cup corn kernels (fresh, canned, or frozen)
  • 2 cloves garlic, minced
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon chili powder
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • Fresh cilantro, chopped (for garnish)
  • Salsa, sour cream, and guacamole (for serving)

Kitchen Equipment Needed

  • Large skillet
  • Baking sheet
  • Parchment paper or aluminum foil
  • Mixing bowls
  • Spatula
  • Knife
  • Cutting board

Directions

Preparing the Potato Filling

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil.
  2. In a large mixing bowl, toss the diced potatoes with olive oil, cumin, paprika, chili powder, salt, and pepper until evenly coated.
  3. Spread the seasoned potatoes in a single layer on the prepared baking sheet.
  4. Roast the potatoes in the preheated oven for 20-25 minutes, or until golden brown and crispy, tossing halfway through for even cooking.

Preparing the Vegetable and Bean Mixture

  1. While the potatoes are roasting, heat a tablespoon of olive oil in a large skillet over medium heat.
  2. Add the diced onion and bell pepper to the skillet and sauté for 5-7 minutes, or until softened.
  3. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
  4. Add the black beans and corn to the skillet, stirring to combine. Cook until heated through, about 3-4 minutes. Season with salt and pepper to taste.

Assembling the Burritos

  1. Lay out the flour tortillas on a clean surface.
  2. Divide the roasted potatoes evenly among the tortillas, placing them in the center of each.
  3. Top the potatoes with the sautéed vegetable and bean mixture.
  4. Sprinkle the shredded cheddar and Monterey Jack cheeses over the filling.
  5. Fold the sides of the tortilla over the filling, then roll from the bottom up to form a burrito. Repeat with the remaining tortillas and filling.

Heating the Burritos

  1. Heat a clean skillet or griddle over medium heat.
  2. Place the burritos seam side down in the skillet and cook for 2-3 minutes per side, or until the tortillas are golden brown and the cheese is melted.
  3. Remove from the skillet and let cool slightly before serving.

Notes and Tips

  • Crispy Potatoes: For extra crispy potatoes, spread them out on the baking sheet so they’re not touching each other. This allows for better air circulation and even browning.
  • Cheese Options: Feel free to use your favorite cheeses in this recipe. Pepper jack, feta, or even a smoky gouda can add a unique twist.
  • Vegetable Variations: Customize your burritos by adding other vegetables like spinach, mushrooms, or zucchini. This is a great way to use up any veggies you have on hand.

Storing Leftovers

Store any leftover burritos in an airtight container in the refrigerator for up to 3 days. To reheat, wrap them in foil and warm in a 350°F (175°C) oven for about 10-15 minutes, or until heated through. You can also reheat in the microwave, but the tortilla may not be as crisp.

Pairings

These Cheesy Potato Burritos pair perfectly with a fresh green salad or a side of Mexican rice. For beverages, consider serving with a cold beer, a margarita, or a refreshing iced tea. If you’re enjoying these burritos for breakfast, they go well with a hot cup of coffee or a glass of freshly squeezed orange juice.

FAQs

Can I Make These Burritos Ahead of Time?

Yes, you can assemble the burritos ahead of time and store them in the refrigerator. When ready to eat, simply reheat as directed above.

Are These Burritos Freezer-Friendly?

Absolutely! Wrap the assembled burritos tightly in plastic wrap and then in aluminum foil. Freeze for up to 2 months. To reheat, unwrap the burritos and bake in a 350°F (175°C) oven for about 25-30 minutes, or until heated through.

What Can I Use Instead of Flour Tortillas?

You can use whole wheat tortillas, corn tortillas, or even large lettuce leaves for a low-carb option. Adjust the cooking time as needed to ensure the fillings are warm and the tortillas or leaves are soft.

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