Ingredients
Scale
- 4 large russet potatoes (peeled and diced)
- 1 can black beans (rinsed and drained)
- 1 cup corn (frozen or fresh)
- 1 bell pepper (diced)
- 1/2 cup red onion (diced)
- 1 tsp garlic powder
- 1 tsp smoked paprika
- Salt and pepper to taste
- 1 1/2 cups shredded cheddar cheese
- 8 large flour tortillas
- 1 tbsp olive oil
Instructions
- Boil potatoes until fork-tender. Drain and mash with olive oil, garlic powder, smoked paprika, salt, and pepper.
- In a skillet, sauté onions and bell peppers until soft. Add corn and black beans. Stir and cook for 3–4 minutes.
- Lay tortillas flat and spread a layer of mashed potatoes in the center of each.
- Top with the bean-veggie mixture and shredded cheese.
- Fold sides and roll tightly. Place seam-side down.
- Toast each burrito in a hot skillet for 2–3 minutes per side until golden.
- Serve warm with salsa or sour cream.
Notes
- Add scrambled eggs for a breakfast version.
- Swap in sweet potatoes for a nutritious twist.
- Freeze individually for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican-American
- Diet: Vegetarian