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Cheesy Potato Burritos
Husnain Ali

Cheesy Potato Burritos Recipe

These Cheesy Potato Burritos are crispy on the outside, soft and melty on the inside, and loaded with seasoned potatoes and gooey cheese. Perfect for busy weeknights, budget-friendly meals, or freezer meal prep. Simple ingredients, big comfort-food flavor!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Mexican
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 4 large flour tortillas
  • 3 medium potatoes peeled and diced small
  • 2 tablespoons olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon cumin
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 ½ cups shredded cheddar cheese
  • ½ cup shredded mozzarella cheese
  • ½ cup sour cream
  • ½ cup salsa
  • 2 tablespoons chopped green onions

Method
 

  1. Boil diced potatoes in salted water for 8–10 minutes until fork tender then drain.
  2. Heat olive oil in a skillet over medium heat.
  3. Add potatoes, chili powder, paprika, garlic powder, cumin, salt, and pepper.
  4. Cook for 5–7 minutes until lightly crispy and golden.
  5. Warm tortillas slightly to make them flexible.
  6. Spread a spoonful of sour cream onto each tortilla.
  7. Add seasoned potatoes to the center of each tortilla.
  8. Sprinkle cheddar and mozzarella cheese over the potatoes.
  9. Drizzle salsa on top and add green onions.
  10. Fold in the sides and roll tightly into burritos.
  11. Place burritos seam-side down in a skillet and toast 2–3 minutes per side until golden and crispy.
  12. Serve warm and enjoy.

Notes

  • Add cooked ground beef or black beans for extra protein.
  • Use pepper jack cheese for a spicy kick.
  • Wrap tightly in foil and freeze for up to 2 months.
  • Reheat in a skillet or air fryer for best crispiness.

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