Cheesy Potato Burritos

Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Course: Main Course, Breakfast, Lunch
Cuisine: Tex-Mex, Vegetarian
Diet: Vegetarian
Difficulty: Medium Intensity – Involves multitasking (cooking potatoes while preparing other fillings) but uses straightforward techniques.
Servings: 6 large burritos
Yield: 6 burritos

Equipment

Large Skillet (preferably cast-iron or non-stick)
Medium Saucepan
Mixing Bowls
Box Grater
Potato Ricer or Fork (for mashing)

Ingredients

For the Spiced Potatoes:

1.5 lbs (about 3 medium) Russet or Yukon Gold potatoes, peeled and diced into 1/2-inch cubes
2 tablespoons olive oil or avocado oil
1 teaspoon chili powder
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon cumin
Salt and black pepper, to taste

For the Filling & Assembly:

1 tablespoon olive oil
1 small yellow onion, finely diced
1 jalapeño, seeds removed and finely diced (optional)
2 cups freshly grated cheese (a blend of sharp cheddar and Monterey Jack is ideal)
6 large (10-inch) flour tortillas
1/2 cup sour cream (or Mexican crema)
1/4 cup chopped fresh cilantro
Butter or oil, for pan-frying

For Serving (Optional):

Salsa, pico de gallo, or hot sauce
Guacamole or sliced avocado
Additional sour cream
Shredded lettuce

Instructions

Part 1: Preparing the Spiced Potatoes

Cook the Potatoes: Place the diced potatoes in a medium saucepan and cover with cold, salted water by about an inch. Bring to a boil over high heat, then reduce to a simmer and cook for 8-10 minutes, or until the potatoes are just fork-tender. Be careful not to overcook them into mush.
Drain and Dry: Drain the potatoes thoroughly in a colander. Let them sit for a minute to steam off excess moisture. For the crispiest results, you can gently press them with a paper towel.
Sauté and Spice: Heat the 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the drained, dry potatoes to the hot oil. Sprinkle with the chili powder, smoked paprika, garlic powder, onion powder, cumin, salt, and pepper.
Crisp to Perfection: Cook the potatoes, stirring occasionally, for 10-15 minutes, or until they are golden brown and crispy on all sides. Avoid stirring too often to allow a good crust to form. Once cooked, transfer the spiced potatoes to a bowl and set aside.

Part 2: Building the Burritos

Sauté Aromatics: In the same skillet, now over medium heat, add the remaining 1 tablespoon of olive oil. Add the diced onion and jalapeño (if using) and cook for 4-5 minutes, until softened and fragrant.
Warm the Tortillas: This is a crucial step for pliability! Gently warm the tortillas one by one over a gas flame for a few seconds per side, or heat them in a dry skillet, or wrap them in a damp paper towel and microwave for 20-30 seconds. This prevents them from tearing when you roll.
Create an Assembly Line: Set up a station with your warm tortillas, spiced potatoes, sautéed onion mixture, grated cheese, sour cream, and cilantro.
Fill the Tortillas: Lay a warm tortilla flat. Spread a tablespoon of sour cream in a line just below the center. Add a generous scoop (about 3/4 cup) of the spiced potatoes, followed by a sprinkle of the onion mixture, a large handful of cheese, and a pinch of cilantro. Be careful not to overfill, or rolling will be difficult.
The Perfect Burrito Roll:
- Fold the Sides: Fold the left and right sides of the tortilla inward over the filling.
- Roll Tightly: Fold the bottom flap (the side closest to you) up and over the filling, tucking it in tightly.
- Complete the Roll: Continue rolling the burrito away from you, keeping it as tight as possible, until it is fully sealed. Place it seam-side down. Repeat with the remaining tortillas and filling.

Part 3: Pan-Frying to Golden Bliss

Heat the Skillet: Wipe the large skillet clean and place it over medium heat. Add a tablespoon of butter or oil.
Pan-Fry to Order: Once hot, place 2-3 burritos in the skillet, seam-side down first. This helps seal them. Cook for 2-3 minutes per side, or until each side is golden brown and crisp. The cheese inside will be perfectly melted.
Serve Immediately: Remove from the skillet and let rest for a minute before slicing in half (if desired). Serve immediately with your favorite sides and sauces.

Nutrition Information

Please note: This is an estimate provided by an online nutrition calculator. Actual values will vary based on specific ingredients and portion sizes.

Serving Size: 1 burrito (without optional sides)
Calories: ~585
Total Fat: 28g (36% DV)

Saturated Fat: 12g (60% DV)
Cholesterol: 55mg (18% DV)
Sodium: ~850mg (37% DV)
Total Carbohydrates: 62g (23% DV)
Dietary Fiber: 5g (18% DV)
Sugars: 6g
Protein: 20g
Vitamin D: 1mcg (5% DV)
Calcium: 450mg (35% DV)
Iron: 4mg (22% DV)
Potassium: 850mg (18% DV)

Chef’s Notes & Customizations

Make-Ahead & Freezer Instructions: This is a fantastic freezer meal. Assemble the burritos but do not pan-fry them. Wrap each one tightly in parchment paper and then in foil. Freeze for up to 3 months. To cook from frozen, unwrap, and pan-fry over medium-low heat for 6-8 minutes per side, covering the skillet to ensure the center heats through. Alternatively, bake at 375°F (190°C) for 25-30 minutes.
Protein Power: Add 1 cup of cooked, crumbled breakfast sausage, chorizo, or seasoned ground beef or chicken. For a vegetarian protein boost, a can of rinsed black beans or pinto beans is perfect.
Veggie Delight: Stir in 1/2 cup of frozen corn (thawed), a handful of fresh spinach, or some sautéed bell peppers with the onions.
Spice Level: Control the heat with the jalapeño. For more kick, add a dash of cayenne pepper to the potato spices or use a pepper jack cheese.
The Potato Secret: Using waxy potatoes like Yukon Gold will give you a creamier, less crispy result, while Russets will be fluffier and crisp up better. Both are delicious!
Saucy Alternatives: Swap the sour cream for a spread of refried beans or a drizzle of enchilada sauce inside the burrito for a different flavor profile.