Potato Burrito

Yes, I said it. Potato….burrito. Oh yum. Why have I never had this before?? I am so excited when something like this is so delicious on the first try. I get the most inspiration from menus and titles of recipes. I was doing some quick searching for new Cinco de Mayo ideas, and I spotted the words “potato taco”. I was hooked. I’m not a fan of corn tortillas (unless fried into a chip) or even soft tacos, so I wanted to do a burrito. The potatoes are sooooo good. The texture is a perfect match for avocado and/or salsa, and the potato blandness lets the spicy tangy flavors shine through. I couldn’t wait until Cinco de Mayo, so I decided to do a test run in advance. 🙂 Definitely going on the repeat list.

Potato Burrito
Serves: 4
  • 2 russet potatoes, cut into small bite size pieces
  • 1 TB olive oil
  • 1 TB chili powder (or mix of chili powders, cumin, oregano, etc)
  • 2 TB lime juice
  • salt to taste
  • whole wheat tortillas
  • avocados
  • salsa
  • cilantro
  1. Preheat oven to 350. Toss potatoes with oil and seasonings. Bake for 45-60 minutes until lightly browned. Once removed from oven sprinkle and toss with lime juice and salt.
  2. Add potatoes, diced avocado, salsa, and chopped cilantro to whole wheat tortillas. Fold into a burrito.
  3. Heat pan to medium heat. Cook burritos for 1-2 minute on each side to heat and add slight crispness.

Toppings could be varied. We happened to luck into a good avocado, and I already had salsa and cilantro in the fridge. We had “refried beans” on the side. These were simply pinto beans that had been soaked overnight and then simmered most of the morning with lots of garlic. I stirred/mashed every so often to create the “refried” texture. So good!

angeles rub

I have my own blend of random peppers and such that I use for just these type recipes and anything that requires a “chili” type flavor. At this point I don’t even remember everything in this container. Chili powder, chipotle, different paprikas, different chili powders, mexican oregano, and even cocoa powder. I might have written this down once upon a time, so if I ever make it to the end of this batch I’ll pay more attention and post. I did leave it without salt, so I can add salt separately to taste for each different recipe.


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