Ingredients
Scale
- 4 small flour tortillas
- 2 cups shredded cheddar cheese, divided
- 2 cups cooked potatoes, diced
- 1/2 cup onion, finely chopped
- 1/2 cup red bell pepper, diced
- 1 tablespoon olive oil
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Optional: 1/2 cup corn or black beans
- Salsa, sour cream, or avocado for serving (optional)
Instructions
- Heat the olive oil in a skillet over medium heat. Add the onion and bell pepper and sauté 3-4 minutes until soft.
- Stir in the potatoes, cumin, chili powder, garlic powder, salt, and pepper. Cook 2-3 minutes to heat through and blend flavors.
- Calmly stir in 1 cup of cheese until melted and creamy.
- Spoon the potato mixture onto each tortilla, top with remaining cheese, and roll into burritos. Return to the skillet, seam side down, and cook 1-2 minutes per side until the tortillas are crisp and cheese is melted.
- Serve with salsa, cilantro, and optional toppings like sour cream or avocado.
Notes
- You can use leftover baked potatoes for speed.
- Add corn or beans for extra color and protein.
- For lighter options, use part-skim cheese and whole-wheat tortillas.
- Best enjoyed fresh but leftovers refrigerate well up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Method: Skillet
- Cuisine: Mexican-inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 burrito
- Calories: 360 Kcal
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 5 g
- Protein: 12 g
- Cholesterol: 20 mg
