Description
These Cheesy Potato Burritos are the ultimate comfort meal, filled with roasted potatoes, black beans, corn, and gooey cheddar cheese, all wrapped in a warm flour tortilla. Perfect for a satisfying lunch or dinner.
Ingredients
Scale
Potatoes:
- 2 large russet potatoes, peeled and diced
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
Filling:
- 1 cup canned black beans, drained and rinsed
- 1 cup corn kernels (fresh, canned, or frozen)
- 2 cups shredded cheddar cheese
- ½ cup sour cream
- ¼ cup chopped green onions
Others:
- 4 large flour tortillas
- Butter or oil for toasting
Instructions
- Preheat the oven: Preheat the oven to 400°F.
- Roast Potatoes: Toss diced potatoes with olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper. Roast for 25–30 minutes until golden and tender.
- Prepare Filling: Warm black beans and corn. Combine roasted potatoes, beans, corn, 1 ½ cups cheese, and green onions.
- Assemble Burritos: Spoon filling onto tortillas, add sour cream and cheese. Roll into burritos.
- Toast Burritos: Toast seam-side down in a skillet until golden and cheese melts.
Notes
- You can customize with scrambled eggs or hot sauce.
- For a vegan option, use dairy-free cheese and plant-based sour cream.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking, Stovetop
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 burrito
- Calories: 520
- Sugar: 4 g
- Sodium: 590 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 6 g
- Protein: 18 g
- Cholesterol: 40 mg
