Got it! Here’s a Cheesy Potato Burritos Delight recipe — hearty, cheesy, and full of flavor.
Ingredients (Makes 6–8 burritos)
For the filling:
3 medium russet potatoes, peeled and diced into small cubes
2 Tbsp olive oil
1 small onion, diced
1 red bell pepper, diced
2 cloves garlic, minced
1 tsp chili powder
1 tsp smoked paprika
½ tsp cumin
½ tsp salt
¼ tsp black pepper
1 cup canned black beans (drained & rinsed)
1 cup frozen or canned corn
1 jalapeño, finely diced (optional, for heat)
For the cheesy goodness:
1 ½ cups shredded cheddar cheese (or a mix of cheddar & Monterey Jack)
½ cup sour cream
½ cup salsa (mild or spicy, your choice)
For assembly:
6–8 large flour tortillas
Fresh cilantro, chopped (optional garnish)
Extra sour cream, salsa, or guacamole for serving
Instructions
Cook the Potatoes
Boil the diced potatoes in salted water for about 8–10 minutes until fork-tender. Drain well.
Sauté the Veggies
In a large skillet, heat olive oil over medium heat.
Add onion, bell pepper, and garlic. Cook 3–4 minutes until softened.
Season & Combine
Add cooked potatoes to the skillet along with chili powder, smoked paprika, cumin, salt, and pepper.
Stir in black beans, corn, and jalapeño. Cook 5–6 minutes, letting potatoes get a little crispy.
Make it Cheesy
Remove from heat and stir in 1 cup shredded cheese, sour cream, and salsa until everything is creamy and melty.
Assemble Burritos
Warm tortillas slightly (so they’re pliable).
Spoon filling into each tortilla, sprinkle with extra cheese, then roll up burrito-style.
Toast (Optional)
Heat a skillet and toast each burrito seam-side down for 1–2 minutes until golden and the cheese inside gets extra melty.
Serve
Top with cilantro, and serve with sour cream, salsa, or guacamole on the side.
These burritos are creamy, cheesy, and satisfying — perfect for a quick dinner or meal prep.
Would you like me to also give you a baked version (where burritos are topped with more cheese and baked casserole-style)?
Enjoy.