Ingredients
- 2 large Yukon Gold or Russet potatoes
- 1 cup shredded cheddar or Monterey Jack cheese
- 4 large flour or corn tortillas
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt to taste
Instructions
- Prepare the potatoes by peeling and dicing into small cubes. Boil until fork-tender, about 15 minutes; then drain and return to pot.
- Sauté in a skillet, heat olive oil over medium heat. Add minced garlic and cook until fragrant.
- Mash the potatoes lightly, then combine with cheese, spices, and mix-ins like cooked vegetables.
- Assemble burritos by scooping the potato mixture onto tortillas, folding sides over, and rolling tightly.
- Cook in the skillet, seam-side down, until golden brown; flip to toast all sides.
- Serve with salsa, guacamole, or cilantro on top.
Notes
Add additional vegetables for enhanced nutrition and flavor. Don’t overload the tortillas to ensure they stay intact.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking or Pan-frying
- Cuisine: Mexican
- Diet: Vegetarian