Cheesy Potato Burritos

$- 4 medium-sized potatoes, peeled and diced - 1 cup shredded cheddar cheese - 1 cup black beans, rinsed and drained - 1/2 cup sour cream - Fresh cilantro, chopped (for garnish) - Salsa (for serving) - 1/2 teaspoon garlic powder - 1/2 teaspoon onion powder - 1 teaspoon smoked paprika - Salt and pepper to taste - 4 large flour tortillas The ingredients for these cheesy potato burritos are key to their great taste. First, the potatoes are the main component. I use medium-sized ones, peeled and diced. These will become soft and creamy once cooked. I usually boil them in salted water for about 15 minutes. Next, I add a cup of shredded cheddar cheese. This cheese melts beautifully and adds a rich flavor. Black beans come next. They not only provide protein but also a nice texture contrast. I rinse and drain them well to avoid excess liquid. Then, I include sour cream to give the filling a creamy touch. Fresh cilantro adds a bright note when I serve the burritos. Salsa is a must for dipping, adding a zesty kick. For spices, I use garlic powder and onion powder. They boost the flavor without being overpowering. Smoked paprika adds a nice depth with its smoky taste. Finally, I season with salt and pepper to make everything pop. The tortillas are large flour ones. They are soft yet sturdy enough to hold the filling. I like to lay them out flat before adding the yummy mixture. Each ingredient plays its part in these tasty burritos. They work together to create a delicious meal that everyone will love. {{ingredient_image_1}} First, we need to boil the potatoes. Take four medium-sized potatoes, peel them, and dice them into small cubes. Place the diced potatoes in a large pot. Fill the pot with salted water and bring it to a boil. Let the potatoes cook for about 15 minutes. They should be fork-tender when done. After that, drain the water and set the potatoes aside. Next, we mix the filling. In a large mixing bowl, combine the cooked potatoes with one cup of rinsed black beans, half a cup of sour cream, and one cup of shredded cheddar cheese. Add half a teaspoon of garlic powder, half a teaspoon of onion powder, a teaspoon of smoked paprika, and salt and pepper to taste. Use a fork to mash the mixture lightly. You want it well mixed but still a bit chunky for texture. Now it’s time to assemble the burritos. Lay out the four large flour tortillas on a clean surface. Scoop about a quarter of the potato mixture onto the center of each tortilla. Fold in the sides of the tortilla first, then roll it from the bottom up. Make sure to keep the filling secure inside. This tight seal will help keep everything in place while cooking. For cooking, preheat a non-stick skillet over medium heat. Place the burritos seam side down in the skillet. Cook them for 3 to 4 minutes on each side. You want them to turn golden and crispy. Once they are done, carefully remove them from the skillet. Let them cool slightly before cutting them in half diagonally for serving. Enjoy your cheesy potato burritos with fresh cilantro and salsa! You can add more veggies to your burritos. Bell peppers, corn, or spinach work great. Just chop them up and mix them in. If you want a vegetarian option, skip the cheese or use plant-based cheese. For a vegan twist, replace sour cream with avocado or vegan yogurt. Seasoning is key. Use salt and pepper to enhance the taste. Smoked paprika adds a nice touch of warmth. If you like a kick, try adding cayenne or chili powder. Start with a little spice, then adjust to your taste. You can bake your burritos for a healthier option. Place them on a baking sheet and cook at 400°F for 20 minutes. For a crispy outside, use a non-stick skillet. A cast iron skillet works too, giving a nice sear. Just make sure to use enough oil to prevent sticking. Pro Tips Use Starchy Potatoes: Opt for russet or Yukon Gold potatoes for the best texture and flavor in your burritos. Customize Your Filling: Feel free to add additional ingredients like corn, diced bell peppers, or jalapeños for extra flavor and nutrition. Keep Burritos Warm: If making multiple burritos, keep them warm in a low oven (around 200°F) while you finish cooking the others. Perfectly Crispy Burritos: For an extra crispy texture, brush the outside of the burritos with a bit of oil before cooking in the skillet. {{image_2}} You can switch the cheese in your burritos. Try using pepper jack for a spicy kick. It adds heat and flavor. Mozzarella is another great choice if you want a milder taste. This cheese melts well and gives a nice stretchy bite. Mixing cheeses can also create a unique blend. Get creative and find your favorite combo! Want to add meat to your burritos? Cooked chicken or beef works great. Shredded chicken adds a nice texture. Ground beef gives a hearty flavor. You can also mix in some sausage for a savory touch. It brings a different flavor that pairs well with potatoes. Pair your burritos with tasty sauces or dips. Salsa is a classic choice and adds a fresh zing. You could also try guacamole for creaminess. For sides, think about serving with a simple salad or rice. They complement the burritos well and round out the meal. To keep your cheesy potato burritos fresh, store them in the fridge. Place the burritos in an airtight container. This method helps keep them moist and tasty. You can also wrap them in foil or plastic wrap. Just make sure they cool down before you store them. When reheating, use a skillet over medium heat. This way, you get a crispy texture. Heat each side for about 3-4 minutes. You can also microwave them for a quick option, but they won't be as crispy. Freezing your burritos is easy and smart. First, let them cool completely. Then, wrap each burrito tightly in plastic wrap. After that, place them in a freezer-safe bag or container. Make sure to remove as much air as possible. You can freeze them for up to three months. When you’re ready to eat, thaw them in the fridge overnight. To reheat, cook them in a skillet or oven for best results. Cooked burritos can last in the fridge for about 3-4 days. If you freeze them, they can stay good for up to three months. Just remember to check for any signs of spoilage before eating. Always trust your senses; if something looks or smells off, it's better to toss it. If you want a different option, try pinto beans. They have a mild flavor and work well in this dish. For a lighter choice, use cooked quinoa. It adds protein and texture. If you follow a vegetarian diet, any bean works. Chickpeas are a fun twist, too. Yes, you can! Prepare the filling in advance and store it in the fridge. This keeps it fresh for up to three days. You can also roll the burritos and wrap them tightly in foil. This way, they freeze well for a month. Just reheat them when you are ready to eat. To keep your burritos crispy, don’t overfill them. A quarter of the filling is just right. Be sure to dry your cooked potatoes well before mixing. You can also toast the tortillas in a dry skillet before rolling. This adds a nice crunch and helps prevent sogginess. To wrap up, we explored the tasty world of burritos, focusing on fresh ingredients, spices, and tortillas. You learned how to prepare potatoes and mix your filling for great flavor. We also covered how to roll and cook your burritos for that perfect crisp. Remember, customizations and cooking techniques can elevate your dish. Finally, proper storage helps keep leftovers fresh. Enjoy creating your burritos, and don’t be afraid to get creative!$

Delicious burritos filled with cheesy potatoes, black beans, and spices.

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Prep Time 15

Cook Time 25

Total Time 40

Course Main Course

Cuisine Mexican

Servings 4

Calories 350 kcal

Ingredients

4 medium-sized potatoes, peeled and diced
1 cup shredded cheddar cheese
1 cup black beans, rinsed and drained
1 2 sour cream
0.5 teaspoon garlic powder
0.5 teaspoon onion powder
1 teaspoon smoked paprika
to taste salt and pepper
4 large flour tortillas
for garnish fresh cilantro, chopped
for serving salsa

Instructions

Start by boiling the diced potatoes in a large pot of salted water for about 15 minutes, or until fork-tender. Drain and set aside.
In a large mixing bowl, combine the cooked potatoes, black beans, sour cream, cheddar cheese, garlic powder, onion powder, smoked paprika, salt, and pepper. Mash the mixture lightly with a fork until well combined but still chunky.
Lay out the flour tortillas on a clean surface. Scoop about 1/4 of the potato mixture onto the center of each tortilla.
Roll the burrito by folding in the sides and then rolling from the bottom up, ensuring the filling is secured inside.
Preheat a non-stick skillet over medium heat. Place the burritos seam side down on the skillet and cook for 3-4 minutes on each side, or until golden and crispy.
Remove the burritos from the skillet and let them cool slightly. Cut them in half on a diagonal for serving.
Garnish with fresh chopped cilantro and serve with salsa on the side.

Notes

Serve with salsa and garnish with fresh cilantro.

Keyword burritos, cheese, potatoes, vegetarian