Description
Delicious burritos filled with mashed potatoes, black beans, and cheddar cheese, topped with sour cream and cilantro.
Ingredients
Scale
- 2 large russet potatoes
- 1 cup shredded cheddar cheese
- 1 can black beans, drained
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Flour tortillas (or corn tortillas for gluten-free option)
- Sour cream (or Greek yogurt as a substitute)
- Fresh chopped cilantro (optional)
Instructions
- Start by peeling and dicing about 2 large russet potatoes. Boil them in salted water until tender, about 15-20 minutes. Drain and set aside.
- In a large bowl, mash the cooked potatoes with a fork or potato masher. Stir in 1 cup of shredded cheddar cheese, 1 can of drained black beans, 1 teaspoon of cumin, 1 teaspoon of garlic powder, and a pinch of salt and pepper. Mix until well combined.
- Heat a skillet over medium heat. Warm each flour tortilla for about 30 seconds on each side until pliable. This makes them easier to roll.
- Place about 1/3 cup of the potato filling in the center of each tortilla. Top with a spoonful of sour cream, and if desired, some fresh chopped cilantro. Fold in the sides of the tortilla and roll it up tightly from the bottom.
- In the same skillet, place the burritos seam-side down. Cook for about 2-3 minutes until golden brown, then flip and cook the other side. This gives a lovely crispy texture to the outside.
- Remove from the skillet and let them rest for a minute. Cut in half if desired, and serve with additional sour cream, salsa, or guacamole on the side.
Notes
- These burritos can be made ahead of time and stored in the fridge.
- Feel free to customize with additional toppings like salsa or avocado.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Panning
- Cuisine: Mexican
Nutrition
- Serving Size: 1 burrito
- Calories: 400
- Sugar: 2g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 10g
- Protein: 14g
- Cholesterol: 30mg