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Cheesy Potato Burritos: 12 Delicious Steps

Potato Burritos Cheesy For
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Hearty burritos filled with flavorful mashed potatoes, black beans, corn, and melty cheese, wrapped in warm tortillas. A perfect comfort food for dinner or lunch.

Ingredients

Scale
  • 2 lbs russet potatoes, peeled and diced
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can corn, drained
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon cayenne pepper (optional)
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon oregano
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup sour cream or Mexican crema
  • 12 large flour tortillas

Instructions

  1. Boil diced potatoes until tender (15-20 minutes). Check with a fork; they should pierce easily.
  2. While potatoes boil, sauté chopped onion in olive oil over medium heat until softened (5 minutes). Add minced garlic and cook for 1 minute more, until fragrant.
  3. Add chopped bell peppers and cook for 5-7 minutes, until slightly softened but still slightly crunchy.
  4. Drain cooked potatoes and roughly mash with a fork.
  5. Add mashed potatoes to the pan with sautéed vegetables. Stir in black beans, corn, chili powder, cumin, cayenne pepper (if using), smoked paprika, and oregano. Season generously with salt and pepper.
  6. Cook for 5 minutes, stirring occasionally, to meld flavors.
  7. Taste and adjust seasoning as needed for your cheesy potato burritos.
  8. Warm tortillas according to package directions.
  9. Spread a generous layer of the potato and bean mixture onto one half of each tortilla.
  10. Sprinkle about a tablespoon of each cheese (cheddar and Monterey Jack) over the filling for your cheesy potato burritos.
  11. Fold sides inward, then fold the bottom up and over the filling, and roll up tightly from bottom to top to create your cheesy potato burritos.
  12. Heat a little more olive oil in a large skillet over medium heat.
  13. Place assembled burritos seam-down in the skillet.
  14. Cook for 3-4 minutes per side, or until golden brown and cheese is melted and bubbly, ensuring even cooking for the best cheesy potato burritos.
  15. Remove burritos and place on a plate lined with paper towels to drain excess oil.
  16. Serve immediately, garnished with sour cream or Mexican crema. Offer optional toppings: salsa, guacamole, cilantro, and pickled jalapeños for your cheesy potato burritos.

Notes

  • Leftovers can be stored in the refrigerator for up to 3 days and reheated in the microwave or oven.
  • These burritos are delicious on their own, but also pair well with a side salad or Mexican rice.
  • Feel free to adjust spice levels and add your favorite vegetables to customize your cheesy potato burritos.

Nutrition

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