Description
Comforting burritos filled with creamy, seasoned potatoes and melting cheese, perfect for chilly nights.
Ingredients
- 4 large russet or Yukon Gold potatoes, peeled and diced (about 3 cups cooked)
- 1 cup shredded cheddar cheese (or a melty halal-friendly cheese)
- 1/2 cup cream or plain yogurt
- 2 tbsp butter or olive oil
- 1 small onion, finely chopped
- 1 clove garlic, minced
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- Salt and black pepper to taste
- 6 large flour tortillas (or gluten-free tortillas for a variation)
- 2 tbsp chopped fresh cilantro or parsley
- Optional: salsa, sour cream, or pickled jalapeños for serving
Instructions
- Cook the potatoes: Place diced potatoes in a pot of salted water. Bring to a boil and simmer 10–12 minutes until fork-tender. Drain well.
- Sauté aromatics: While potatoes cook, heat butter or oil in a skillet over medium heat. Add the onion and sauté 4–5 minutes until soft. Add garlic and cook 30 seconds more.
- Mash and season: Add the drained potatoes to the skillet, lightly mashing them. Stir in smoked paprika, cumin, salt, pepper, and the cream or yogurt. Fold in half the cheese and the herbs until creamy.
- Assemble burritos: Lay a tortilla flat, spoon about 1/2–3/4 cup of the potato-cheese mixture down the center, then top with remaining cheese. Fold the sides in and roll tightly to close.
- Heat and melt: Warm a nonstick skillet over medium heat. Place each burrito seam-side down and toast 1–2 minutes per side until golden brown and the cheese is melted.
- Serve: Slice in half and serve hot with salsa, sour cream, or a simple green salad.
Notes
For a crispier potato texture, try partially air-frying your potatoes first. Ensure not to overfill the tortillas, and consider using melting cheese for the best results.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican