Ingredients
- 2-3 large potatoes (Russet or Yukon Gold)
- 1 cup shredded cheese (Cheddar or Monterey Jack)
- 4 flour tortillas
- 2 cloves garlic, minced
- 1 onion, chopped
- Salt and pepper to taste
- Spices (cumin or smoked paprika, optional)
- Optional add-ins (bell peppers, jalapeños, spinach)
Instructions
- Peel and cube the potatoes. Boil them in salted water for 15-20 minutes until fork-tender. Drain and mash.
- Sauté chopped onions and minced garlic in a skillet with butter or oil until translucent.
- Combine the mashed potatoes with sautéed onions, shredded cheese, salt, pepper, and any spices. Mix well.
- Lay out a tortilla and place about ½ cup of filling in the center. Fold the sides over and roll tightly.
- In a skillet, lightly brown the burritos seam side down until golden and crispy.
- Cut the burritos in half and serve with sauces like sour cream, salsa, or guacamole.
Notes
For a lighter version, use low-fat cheese and whole-grain tortillas. You can also freeze leftover burritos for later enjoyment.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Mexican
- Diet: Vegetarian