Cheesy Potato Burritos

$For my cheesy potato burritos, I use these main ingredients: - 4 large flour tortillas - 2 large potatoes, peeled and diced - 1 cup shredded cheddar cheese - 1 teaspoon cumin - 1 teaspoon smoked paprika - 1/2 teaspoon chili powder - 1/2 teaspoon garlic powder - Salt and pepper to taste - Olive oil for cooking These ingredients create a creamy, cheesy filling that you will love. The spices add depth and warmth to the dish. You can enhance the flavor with these optional ingredients: - 1/2 cup sour cream (or Greek yogurt) - 1/4 cup fresh cilantro, chopped - 1 jalapeño, sliced (optional for heat) Sour cream or Greek yogurt adds tanginess. Fresh cilantro brings brightness. If you enjoy heat, jalapeños add a kick. To make your meal even better, consider these garnishes and sides: - Extra sour cream for dipping - Sliced avocado or guacamole - Fresh pico de gallo or salsa These additions elevate the meal. They also offer a fresh contrast to the cheesy burritos. Enjoy your delicious creation! {{ingredient_image_1}} First, fill a large pot with water and add salt. Bring it to a boil. Once boiling, add the diced potatoes. Cook them until they are soft, about 10-12 minutes. You can check by poking a piece with a fork. When they are done, drain the water and let the potatoes cool for a bit. Next, take your cooked potatoes and place them in a mixing bowl. Mash them well with a fork or potato masher. Add the cumin, smoked paprika, chili powder, garlic powder, salt, and pepper. Mix everything together until it’s smooth and well combined. Now, fold in the shredded cheddar cheese. You want the cheese to mix in so it starts to melt in the warm potatoes. Now, heat a skillet over medium heat and add a little olive oil. Warm each flour tortilla in the skillet for about 30 seconds on each side. This makes them soft and easier to fold. After warming, take a tortilla and scoop a generous amount of the cheesy potato mixture into the center. Add a dollop of sour cream and some chopped cilantro. If you like spice, add jalapeño slices too. Fold the sides of the tortilla over the filling, then roll it tightly from the bottom to the top. Place the burritos seam-side down in the skillet. Cook them for about 2-3 minutes on each side until they are crispy and golden brown. Once done, remove them from the skillet. You can slice them in half if you want to share or just enjoy them hot! To make the best cheesy potato burritos, start with the right potatoes. I prefer using large russet potatoes. They are starchy and creamy when cooked. Cut them into small, even pieces. This helps them cook evenly. Boil them in salted water for about 10-12 minutes. You want them tender but not mushy. Drain the potatoes well before mashing. The filling can be fun to change! You can add black beans for extra protein. Try corn for sweetness and crunch. If you love heat, toss in diced green chilies. For a fresh twist, add chopped scallions or even spinach. Mix in different cheeses, like pepper jack or feta, for unique flavors. Rolling a burrito can be tricky. Lay the tortilla flat on a clean surface. Spoon the filling in the center, leaving space on the sides. Fold the sides in gently. Then, roll from the bottom up. Make sure to tuck the filling in as you roll. This helps keep everything inside. Once rolled, place the burrito seam-side down in the skillet to keep it closed. This method makes for a neat and tasty burrito! Pro Tips Choose the Right Potatoes: For the best texture, use starchy potatoes like Russets, which will become fluffy when cooked and create a perfect filling for your burritos. Customize the Spice Level: If you prefer a milder flavor, omit the jalapeños or use a milder pepper. For extra heat, add more chili powder or even a dash of cayenne. Keep Tortillas Warm: To prevent the tortillas from tearing, keep them warm in a clean kitchen towel as you cook them in the skillet. Make Ahead: Prepare the potato filling in advance and refrigerate it. This will save you time when you're ready to assemble and cook the burritos later. {{image_2}} You can make tasty vegetarian cheesy potato burritos. Simply use more veggies. Try adding bell peppers, corn, or black beans. These add flavor and color. You can even mix in spinach or kale for a health boost. Just sauté them lightly before adding to the potatoes. For those who want protein, there are many options. You can add cooked chicken, beef, or pulled pork. These meats pair well with the cheese and potatoes. Tofu or tempeh also works great for a plant-based choice. Just season your protein to match the burritos' flavors. If you love spice, add more heat! Use extra jalapeños in the filling. You can also mix in red pepper flakes or a dash of hot sauce. Another idea is to use spicy cheese, like pepper jack. These changes will make your burritos exciting and flavorful. To keep your cheesy potato burritos fresh, place them in an airtight container. Let them cool first. Store them in the fridge for up to three days. Make sure to label the container with the date. This helps you track how long they have been stored. When you’re ready to enjoy leftovers, reheat them in a skillet. Heat it on medium-low. Place the burrito seam-side down. Cook for about 2-3 minutes on each side. This keeps the outside crispy and warms the filling nicely. You can also microwave them. Wrap the burrito in a damp paper towel. Heat for 1-2 minutes, checking often. You can freeze burritos for later meals. Wrap each burrito tightly in plastic wrap. Then, place them in a freezer bag. Label the bag with the date. Frozen burritos can last for up to three months. When you're ready to eat one, thaw it in the fridge overnight. Then reheat it in a skillet or microwave. Enjoy a tasty meal anytime! Yes, you can make Cheesy Potato Burritos before you need them. I often prepare them ahead of time for busy days. Once you assemble the burritos, wrap them in foil or plastic wrap. Store them in the fridge for up to two days. When you’re ready to eat, just heat them in a skillet until warm. If you don’t have cheddar cheese, you can use other cheeses. Monterey Jack, pepper jack, or even mozzarella work well. Each cheese adds a different flavor and texture. I recommend using a cheese that melts nicely for the best results. Absolutely! These burritos are great for meal prep. You can prepare a big batch and store them in the fridge or freezer. They are easy to heat and eat on busy days. Just be sure to wrap them tightly to keep them fresh. To find the best cheesy potato burritos, look for local Mexican restaurants or food trucks. Many offer unique spins on this classic dish. You can also try searching online for recipes from popular food blogs. I often find great ideas when exploring different cuisines! You learned about making tasty cheesy potato burritos. We covered key ingredients, cooking steps, and storage tips. You now have ideas for variations, like vegetarian or spicy options. Remember to customize your filling and use fresh garnishes for big flavor. Don’t forget that these burritos can be stored or frozen for later meals. Enjoy creating your perfect cheesy potato burrito!$

Delicious burritos filled with cheesy mashed potatoes and spices.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 15

Total Time 30

Course Main Course

Cuisine Mexican

Servings 4

Calories 350 kcal

Ingredients

4 large flour tortillas
2 large potatoes, peeled and diced
1 cup shredded cheddar cheese
1 teaspoon cumin
1 teaspoon smoked paprika
0.5 teaspoon chili powder
0.5 teaspoon garlic powder
to taste salt and pepper
0.5 cup sour cream or Greek yogurt
0.25 cup fresh cilantro, chopped
1 jalapeño, sliced (optional for heat)
as needed olive oil for cooking

Instructions

In a large pot, bring salted water to a boil. Add the diced potatoes and cook until tender, about 10-12 minutes. Drain and let them cool slightly.
In a mixing bowl, mash the cooked potatoes with a fork or potato masher. Stir in the cumin, smoked paprika, chili powder, garlic powder, salt, and pepper until well combined.
Fold in the shredded cheddar cheese into the mashed potato mixture until everything is evenly combined and the cheese starts to melt slightly.
Heat a skillet over medium heat and lightly coat with olive oil. One by one, warm the flour tortillas in the skillet for about 30 seconds on each side until pliable.
On each tortilla, place a generous spoonful of the cheesy potato mixture in the center. Top with a dollop of sour cream, some fresh cilantro, and jalapeño slices if using.
Fold the sides of the tortilla over the filling, then roll from the bottom to the top, creating a burrito shape.
Place the burritos seam-side down in the same skillet and cook for about 2-3 minutes on each side until they are golden brown and crispy.
Remove from skillet, slice in half if desired, and enjoy while hot!

Notes

Feel free to adjust the spices according to your taste.

Keyword burritos, cheese, potatoes, vegetarian