Go Back
- 4 large flour tortillas - 2 cups potatoes, peeled and diced - 1 cup shredded cheese (cheddar or Mexican blend) - 1 teaspoon garlic powder - 1 teaspoon smoked paprika - ½ teaspoon ground cumin - Salt and pepper to taste - 1 cup cooked black beans, rinsed and drained - ½ cup sour cream - ¼ cup green onions, thinly sliced - 2 tablespoons olive oil - Salsa (for serving) Gather these ingredients for a fun cooking adventure. You will start with four flour tortillas that will hold all the tasty goodness. Next, peel and dice two cups of potatoes. These will be the heart of your burrito. For flavor, you’ll need a mix of spices: garlic powder, smoked paprika, and ground cumin. Add salt and pepper to make everything pop. You can’t forget the cheese! Use one cup of shredded cheese, either cheddar or a Mexican blend for extra zest. The black beans add protein, so grab one cup of those, rinsed and drained. To finish, you’ll need sour cream and green onions for a fresh topping. Don’t forget the salsa to dip your burrito in! With these ingredients, you’re all set to make cheesy potato burritos that are simple and flavorful. Enjoy the process and the delicious results! {{ingredient_image_2}} Boiling the potatoes Start by placing the diced potatoes in a large pot. Cover them with salted water. Bring the water to a boil. Reduce the heat and let the potatoes simmer. Cook them until they are fork-tender, about 10-12 minutes. Once they are done, drain the potatoes and set them aside. Seasoning and crisping Next, heat olive oil in a large skillet over medium heat. Add the drained potatoes to the skillet. Sprinkle in garlic powder, smoked paprika, ground cumin, salt, and pepper. Cook this mixture for about 5 minutes. Stir gently to help the potatoes crisp up and soak up the spices. Mixing in black beans Now, add the cooked black beans to the skillet. Stir to mix the beans with the potatoes. Heat everything for an additional 2-3 minutes. This step ensures that all flavors blend together well. Incorporating cheese After heating, remove the skillet from the heat. Fold in the shredded cheese gently. The heat from the potatoes and beans will help melt the cheese just enough to make it creamy. Filling and rolling techniques Take a flour tortilla and lay it flat on a clean surface. Spoon a generous amount of the cheesy potato and black bean mixture into the center of the tortilla. Be careful not to overfill it, or it may spill when you roll it. Optional crisping method Top the filling with a dollop of sour cream and a sprinkle of sliced green onions for freshness. Carefully fold in the sides of the tortilla. Then, roll it up tightly from the bottom to enclose the filling. For extra crunch, heat a non-stick skillet over medium heat. Place the burritos seam side down in the skillet. Cook for 2-3 minutes on each side until they are golden and crispy. Serve warm with salsa on the side for dipping. To make the best cheesy potato burritos, focus on two key areas: cooking and filling. - Ensuring even cooking: Cook the potatoes in salted water until they are tender. This takes about 10-12 minutes. Stir gently in the skillet to make sure they crisp up evenly. This step is key to avoid soft spots. - Avoiding overfilling: When you fill your tortilla, keep it generous but not too much. A good amount is about 1 cup of filling. Too much will make it hard to roll and can create a mess. Pair your burritos with tasty sides for a complete meal. - Side dishes that pair well: A simple green salad, rice, or chips are great choices. They add freshness and crunch to your meal. - Recommended salsas and dips: Serve with your favorite salsa for a kick. Try a fresh pico de gallo or a creamy avocado dip. These add extra flavor and make every bite exciting. Pro Tips Choose the Right Potatoes: For a creamier texture, opt for Yukon Gold or Russet potatoes which mash well and provide a rich flavor. Spice it Up: Customize the seasoning by adding cayenne pepper or diced jalapeños for an extra kick in your burritos. Make Ahead: Prepare the potato and bean filling in advance and store it in the fridge for up to 3 days. This makes assembly quick and easy when you're ready to eat! Perfectly Crispy Burritos: If you choose to pan-fry your burritos, use a bit of butter in addition to olive oil for a delicious golden crust. {{image_4}} You can make your cheesy potato burritos even more fun by swapping some ingredients. - Using different types of cheese: Cheddar is great, but you can try Monterey Jack or pepper jack for a spicy kick. Creamy mozzarella also melts well and adds a nice texture. - Alternative proteins or veggies: Instead of black beans, you can use pinto beans or even lentils. For veggies, add bell peppers, corn, or spinach. This gives a fresh twist to the burrito. Spice up your burritos with simple changes. - Adding spices or sauce variations: Besides garlic powder, try adding chili powder for heat. A dash of taco seasoning can also bring a new flavor. For a tangy touch, drizzle some lime juice inside the burrito. - Customizing with additional toppings: Get creative with toppings! Add diced tomatoes, jalapeños, or avocado. Fresh cilantro or a squeeze of lime juice on top makes every bite pop. You can also try different salsas for unique flavors. To store leftover cheesy potato burritos, wrap them in foil or place them in an airtight container. This keeps them fresh and prevents them from drying out. You can also use a resealable plastic bag. Make sure to remove as much air as possible. Leftovers will last in the fridge for about 3 to 4 days. Always check for any signs of spoilage before eating. If they smell off or look strange, it's best to toss them. Freezing cheesy potato burritos is easy and a great way to save them for later. To freeze, wrap each burrito tightly in plastic wrap. Then, place them in a freezer-safe bag or container. Label with the date for easy tracking. To reheat, you can bake them in the oven at 350°F for about 20-25 minutes, or until heated through. For a quicker method, microwave them for 2-3 minutes, flipping halfway. To keep the flavor and texture, avoid freezing them with salsa or sour cream. Add those toppings when you're ready to eat. Can I make these burritos vegan? Yes, you can make these burritos vegan! Use vegan cheese instead of regular cheese. Replace sour cream with a plant-based option like cashew cream or dairy-free yogurt. Make sure your tortillas are free from animal products. What are some good side dishes to serve with them? These burritos pair well with many sides. Here are some ideas: - Mexican rice - Refried beans - A fresh green salad - Guacamole with tortilla chips - Roasted corn on the cob These options add great flavor and textures to your meal. How can I adjust the spiciness of the burritos? To change the spice level, start with mild spices. You can use less smoked paprika and cumin. Add diced jalapeños or hot sauce for more heat. Test the mix to find a spice level that suits your taste. We explored how to make cheesy potato burritos from scratch. You learned about the key ingredients, simple steps, and helpful tips to perfect your dish. Remember, you can get creative with swaps and flavors to make it your own. Store leftovers correctly to enjoy them later. With these methods, you’ll impress your friends and family. Try making your own burritos soon. You might just find a new favorite meal!

Cheesy Potato Burritos

Delicious burritos filled with cheesy potatoes and black beans, perfect for a quick meal.
Print Recipe Pin Recipe
Course Main Course
Cuisine Mexican
Servings 4
Calories 350 kcal

Ingredients
  

  • 4 large flour tortillas
  • 2 cups potatoes, peeled and diced
  • 1 cup shredded cheese (cheddar or Mexican blend)
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 0.5 teaspoon ground cumin
  • to taste salt and pepper
  • 1 cup cooked black beans, rinsed and drained
  • 0.5 cup sour cream
  • 0.25 cup green onions, thinly sliced
  • 2 tablespoons olive oil
  • as needed salsa (for serving)

Instructions
 

  • Begin by placing the diced potatoes in a large pot and covering them with salted water. Bring the water to a boil, then reduce the heat and let them simmer until fork-tender, approximately 10-12 minutes. Once cooked, drain the potatoes and set them aside.
  • In a large skillet, warm the olive oil over medium heat. Add the drained potatoes to the skillet along with garlic powder, smoked paprika, ground cumin, salt, and pepper. Cook the mixture for about 5 minutes, gently stirring to allow the potatoes to crisp up slightly and absorb the spices.
  • Add the cooked black beans to the skillet, combining them thoroughly with the potatoes. Stir for an additional 2-3 minutes, ensuring everything is heated through and the flavors meld.
  • Once heated, remove the skillet from the heat and fold in the shredded cheese. Mix gently, allowing the residual heat from the potatoes and beans to slightly melt the cheese.
  • Take a flour tortilla and lay it flat on a clean surface. Spoon a generous amount of the cheesy potato and black bean mixture into the center of the tortilla, making sure not to overfill to avoid spills.
  • Top the mixture with a dollop of sour cream and a sprinkle of sliced green onions for added freshness.
  • Carefully fold in the sides of the tortilla, then roll it up tightly from the bottom to enclose the filling completely. Repeat this process with the remaining tortillas and filling mixture.
  • (Optional) For an added crunch, heat a non-stick skillet over medium heat. Place the burritos seam side down in the skillet. Cook them for 2-3 minutes on each side until they are golden and crispy.
  • Serve the burritos warm, accompanied by a side of salsa for dipping.

Notes

For added crunch, you can crisp the burritos in a skillet.
Keyword burritos, cheesy, potatoes, vegetarian