Freezer, Recipes

Roasted Potato Burritos

In my humble opinion, burritos are the perfect food.  I just love those portable little packages of deliciousness!  They’re hand-held wonders that can be made so many ways: sushi burritos, Philly cheese steak burritos, breakfast burritos and even dessert burritos.  Personally, my favorite is the potato burrito.  I mean, let’s think about it: potatoes are tasty, hearty and very versatile.  How can they be anything but perfect in burritos?  I love using them as a base for breakfast, lunch and dinner burritos (basically, what I’m saying is that I could eat potato burritos all day long).  

I’ve used potatoes in all forms for my burritos: tater tots, hash browns and even french fries; but nothing beats a fresh, well-seasoned, batch of roasted potatoes.  If I’m being honest, this particular combination of spices on potatoes is hard to beat because they come together to pack a warming wallop of flavor in your mouth.  The potatoes are then accompanied by guacamole, pico de gallo, cabbage, beans and corn.  Finally, it’s all wrapped up in a warmed tortilla…my mouth is watering just thinking about it.

The best part of this recipe?  It can easily be doubled, or even tripled, and then stored in the freezer for a quick and easy future meal!  They are a hit in my house and I’m sure once you taste them they will be a favorite in yours as well.

Servings: 6 burritos

Ingredients:

For the potatoes:

  • 2 lbs potatoes (I use yukon gold because I really like the way they bake, but you can substitute your favorite)
  • 3 tbs light oil of choice
  • 1 tbs cumin
  • 1 tbs chili powder
  • 1 tbs garlic powder
  • 1 tsp salt
  • 1 tsp oregano

For the rest of the burrito:

  • 1 can of your favorite beans, drained and rinsed
  • 1 can of corn, drained and rinsed
  • 6 large flour tortillas
  • Guacamole (check out this super easy and super delicious recipe 🙂 )
  • 2 fresh tomatoes, diced or pico de gallo
  • shredded lettuce or cabbage

Directions:

Preheat oven to 425° F.  Wash the potatoes and dice into small medium-small pieces (I like smaller cuts because it makes the burritos easier to roll).  Transfer the potatoes to a resealable bag and add the spices and oil (you can also mix everything together in a large bowl, but I think it’s easier in a bag).  Shake to evenly coat the potatoes in the spices and oil, then empty onto a lined baking sheet.  Bake for 40-50 minutes, until the potatoes are brown and slightly crispy.

 

 

While the potatoes bake, shred you lettuce, dice your tomatoes and prepare the beans and corn.  Quickly warm each of the tortillas on a plate for 20 seconds each, or warm them all together in the oven at 350°F for 10-15

To assemble burritos:
  1. Lay warmed tortilla on a flat surface like a large plate or cutting board
  2. Spread a layer of guacamole on the half of the tortilla facing you
  3. On top of the guacamole, add 13 cup of beans and corn, ½ cup of potatoes, tomato/pico de gallo, and lettuce/cabbage
  4. Fold in both sides towards the middle until the sides almost meet
  5. With the sides in the middle, start rolling away from you until the burrito is closed
  6. Press on the top of the burrito to be sure it’s sealed
  7. Serve seam-side down and enjoy

  

    

   

Freezer option:
  1. Lay warmed tortilla on a flat surface like a large plate or cutting board
  2. On top of the tortilla, add ½ cup of potatoes and 13 cup of beans/corn mixture
  3. Fold in both sides towards the middle until the sides almost meet
  4. With the sides in the middle, start rolling away from you until burrito is closed
  5. Press on the top of the burrito to be sure it’s sealed
  6. Place finished burritos on a baking sheet and flash freeze for 2 hours
  7. Once the burritos are frozen, transfer them to a labeled freezer bag and put them back in the freezer

  

Ready to eat your frozen burritos?  Take one out of the bag and wrap it in a damp paper towel and place on a microwaveable plate.  Microwave on high for 3-4 minutes.  Once they are done, let it sit for 5 minutes (it’s hot!) then top with guacamole, tomatoes/pico and lettuce/cabbage.  

I love making a double batch of these burritos and freezing them so I can have them on hand for the weekend, or any week night I just don’t feel like making dinner.

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