Ingredients
Scale
- 4 large russet potatoes, diced
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 cup black beans, rinsed and drained
- 1 cup corn kernels
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream or Greek yogurt
- 1/2 cup salsa
- 6 large flour tortillas
- Salt and pepper to taste
Instructions
- Preheat oven to 425F (220C). Toss potatoes with oil, salt, and pepper; roast 20-25 minutes until crispy.
- Meanwhile, warm beans and corn in a skillet; season with salt and pepper.
- Assemble burritos: spread a spoonful of sour cream on each tortilla, add potatoes, beans, corn, salsa, and cheese; fold and roll.
- Cook burritos in a skillet over medium heat, turning until cheese melts and outer tortillas are golden. Optional: bake 5-7 minutes to finish.
- Serve with toppings like cilantro, salsa, or avocado.
Notes
- You can bake all burritos at once on a sheet pan for extra efficiency.
- For a lighter version, use Greek yogurt for the sauce and part-skim cheese.
- Leftovers store well in the fridge for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Method: Baking and pan-frying
- Cuisine: Mexican-inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 burrito
- Calories: 520 Kcal
- Sugar: 6 g
- Sodium: 980 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 68 g
- Fiber: 9 g
- Protein: 22 g
- Cholesterol: 60 mg
