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Craving something warm cheesy and deeply satisfying These crispy potato and bean burritos hit all the right notes Creamy mashed potatoes seasoned black beans and tender sautéed vegetables get snuggled into flour tortillas then pan toasted until golden They are perfect for quick dinners or easy lunches and also freeze beautifully for meal prep
The first time I made these it was a cold rainy evening and everyone cleaned their plates These burritos have become part of our regular comfort food rotation and never disappoint
Ingredients
- Russet potatoes: provide a fluffy creamy filling that holds everything together Look for firm blemish free potatoes
- Black beans: are packed with plant based protein and fiber Choose low sodium canned beans and rinse them well
- Corn: adds sweetness and pops of texture Frozen or fresh both work well
- Red bell pepper: brings color and a touch of sweetness Choose one with shiny skin and no soft spots
- Red onion: deepens the flavor base Use half of a medium sized onion for balance
- Olive oil: creates richness and helps the potatoes mash smoothly Go for extra virgin if possible
- Garlic powder: gives subtle savory depth without raw garlic bite
- Smoked paprika: adds smoky undertones Use Spanish smoked paprika for best flavor
- Salt and freshly ground black pepper: brighten and balance the filling Use fresh cracked pepper if you can
- Sharp cheddar cheese: gives each burrito a gooey savory finish Shred your own for best melting
- Flour tortillas: hold everything together Wide large ones make rolling much easier and less messy
Step-by-Step Instructions
- Prep and Boil Potatoes:
- Dice the potatoes into even pieces and place them in a large pot Cover with cold salted water and bring to a boil Simmer for about twenty minutes until fork tender then drain well
- Mash the Potatoes:
- Return drained potatoes to the hot pot Mash them with olive oil garlic powder smoked paprika salt and pepper Mash until creamy smooth as this will be the base of your burritos
- Cook the Veggie Bean Mix:
- While potatoes cook heat a skillet over medium Add diced red onion and bell pepper Sauté for around four minutes until beginning to soften Add corn and black beans Stir and cook another three minutes until everything is warmed through
- Warm the Tortillas:
- Briefly warm each tortilla in the microwave or in a dry hot skillet This keeps them soft and easier to roll without tearing
- Assemble the Burritos:
- Lay a tortilla flat Spoon out half a cup of potato filling down the center Top with a scoop of the bean and veggie mix and a good sprinkle of shredded cheddar
- Wrap the Burritos:
- Fold in the short sides of the tortilla then tightly roll up from the bottom Arrange seam side down so they stay closed
- Toast Until Crispy:
- Set a dry skillet over medium heat Toast the burritos two to three minutes per side until golden brown and crispy Let the heat work its magic on the tortilla
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Sharp cheddar has become my go to ingredient here It melts so perfectly and ties all the filling flavors together There is always a sense of family togetherness when we gather with our own burrito creations all lined up hot off the skillet
Storage Tips
Let any leftover burritos cool completely before wrapping tightly in foil or plastic They keep in the fridge for up to four days To reheat simply toast in a hot skillet or warm in the oven until hot all the way through For long term storage wrap individually and freeze up to three months Reheat frozen burritos in the oven or air fryer for crispiness
Ingredient Substitutions
Swap russet potatoes for Yukon golds if you want a naturally buttery mash If you cannot find cheddar try Monterey Jack or pepper jack for a twist Add in cooked mushrooms zucchini or spinach if you have them If you prefer a vegan option use plant based cheese or skip it entirely
Serving Suggestions
These burritos are delicious on their own but even better with toppings Set out bowls of salsa avocado lime wedges sour cream or chopped fresh cilantro Some nights I make a simple cabbage slaw or quick pickled onions to go alongside for extra crunch
Cultural Context
Burritos have roots in Mexican and Tex Mex cooking but this filling is pure comfort food with a modern vegetarian spin Growing up we did not eat many burritos but these have become a symbol in my house of relaxed weekend dinners when everyone can roll their own and ask for seconds
Frequently Asked Questions
- → How do I get the tortillas crispy without burning them?
Use a hot, dry skillet over medium heat and toast each side for 2-3 minutes until golden brown. Avoid pressing down too hard to keep them from burning.
- → Can I add other vegetables to the filling?
Yes! Try adding zucchini, spinach, or extra bell peppers. Customize the mix for more flavor and nutrition.
- → Is it possible to freeze these for later?
Absolutely. After toasting, wrap each burrito well and freeze for up to 3 months. Reheat in the oven or air fryer as needed.
- → What toppings go well with these burritos?
Salsa, guacamole, sour cream, or even a drizzle of hot sauce all make excellent partners for added flavor and creaminess.
- → Can I prepare these burritos ahead of time?
Yes—assemble and toast the burritos, then refrigerate or freeze. Reheat when you're ready to serve.
- → How can I make the filling smokier or spicier?
Try adding cumin, chili powder, or your favorite spicy seasoning blends with the beans and veggies for extra depth.