Introduction
Imagine crispy golden potatoes, melted cheese, and savory spices all wrapped up in a warm tortilla—these Cheesy Potato Burritos are the ultimate comfort food! Perfect for breakfast, lunch, or dinner, they’re hearty, satisfying, and packed with flavor.
Whether you’re meal prepping, feeding a crowd, or just craving something deliciously cheesy, these burritos are easy to make, freezer-friendly, and totally customizable. Add bacon, eggs, or your favorite veggies for extra goodness!
Why You’ll Love These Potato Burritos
Crispy & Cheesy – Golden potatoes meet gooey melted cheese
Versatile – Add eggs for breakfast, or beans for a heartier meal
Great for Meal Prep – Make ahead and freeze for quick meals
Budget-Friendly – Simple, affordable ingredients
Family Favorite – Kids and adults alike will devour them
How to Make Cheesy Potato Burritos
Step 1: Gather Your Ingredients
- 2 cups diced potatoes (Russet or Yukon Gold)
- 1 tbsp olive oil
- 1 tsp paprika
- 1 tsp garlic powder
- ½ tsp cumin
- Salt & pepper to taste
- 1 cup shredded cheddar cheese (or Monterey Jack)
- 4 large flour tortillas (burrito-size)
- ½ cup sour cream (or Greek yogurt)
- 2 tbsp butter (for grilling)
- Optional add-ins:
- Scrambled eggs
- Cooked bacon or sausage
- Black beans
- Diced bell peppers or onions
- Hot sauce or salsa
Step 2: Cook the Potatoes
- Toss diced potatoes with olive oil, paprika, garlic powder, cumin, salt, and pepper.
- Air-fry at 400°F (200°C) for 15-18 minutes (or pan-fry until crispy).
Pro Tip: Parboil potatoes for 5 minutes first for extra tenderness.
Step 3: Assemble the Burritos
- Warm tortillas slightly to make them pliable.
- Layer ingredients:
- Sour cream
- Cheesy potatoes
- Extra cheese (because more is better!)
- Any add-ins (bacon, eggs, etc.)
- Fold burrito-style:
- Fold sides in, then roll tightly from the bottom up.
Step 4: Grill for Crispy Perfection
- Heat butter in a skillet over medium heat.
- Place burritos seam-side down, cooking for 2-3 minutes per side until golden and crispy.
Serving Suggestion: Serve with salsa, guacamole, or hot sauce for dipping!
Common Mistakes to Avoid
Overfilling the burritos – Makes them hard to roll and seal.
Skipping the grilling step – Adds that irresistible crispy texture.
Using cold tortillas – Warm them first to prevent cracking.
Underseasoning the potatoes – They need plenty of flavor!
FAQs About Potato Burritos
Q: Can I make these ahead?
A: Yes! Assemble, wrap in foil, and refrigerate for 3 days or freeze for 1 month. Reheat in the oven or air fryer.
Q: Can I use sweet potatoes?
A: Absolutely! Swap for diced sweet potatoes and add a pinch of cinnamon for a twist.
Q: Are these gluten-free?
A: Use GF tortillas and check seasoning labels.
Q: What’s the best cheese for melting?
A: Cheddar, Monterey Jack, or Oaxaca cheese work best.
Conclusion: The Ultimate Comfort Burrito
These Cheesy Potato Burritos are the perfect combo of crispy, cheesy, and satisfying—great for any meal of the day. Whether you’re feeding a crowd or prepping lunches, they’re a guaranteed hit.
Print
Cheesy Potato Burritos: A Comfort Food Dream
- Total Time: 40 mins
Description
Enjoy a delicious and satisfying meal with these Cheesy Potato Burritos. Filled with tender potatoes, melted cheese, and flavorful spices, these burritos are perfect for lunch or dinner.
Ingredients
4 large flour tortillas
2 large potatoes, peeled and diced
1 cup shredded cheddar cheese
1/2 cup diced onion
1/2 cup diced bell pepper
1 can (15 oz) black beans, drained and rinsed
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
2 tablespoons olive oil
Fresh cilantro for garnish (optional)
Sour cream and salsa for serving (optional)
Instructions
In a large skillet, heat the olive oil over medium heat. Add the diced potatoes and cook until they start to soften, about 10 minutes.
Add the diced onion and bell pepper to the skillet, cooking until the vegetables are tender and the potatoes are golden brown, about 5-7 minutes.
Stir in the black beans, ground cumin, chili powder, garlic powder, and salt. Cook for another 2-3 minutes until everything is heated through and well combined.
Remove the skillet from heat and stir in the shredded cheddar cheese until melted.
Warm the flour tortillas in a microwave or on a skillet until pliable.
Divide the potato mixture evenly among the tortillas, placing the filling in the center of each.
Roll up each tortilla, folding in the sides first and then rolling from the bottom up to secure the filling inside.
Serve the burritos warm, garnished with fresh cilantro if desired. Pair with sour cream and salsa for added flavor.
Prep Time: 20 minutes
