Chili Potato Burritos

May 20, 2023May 20, 20230 3

Delicious and comforting Chili Potato Burritos for a satisfying meal

by The Chefin Mexican

Prep

10 min

Cook

30 min

Ready In

40 min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

416

Sugar

Fat

18g

Chili Potato Burritos are a comforting and satisfying meal, perfect for a cozy night in. The flavorful filling is made with boiled potatoes mixed with spices and cheese, wrapped in warm flour tortillas, and topped with tangy red enchilada sauce. These burritos are perfect for vegetarians or anyone looking for a delicious meatless meal option. They are also great for meal prep, as they can be made ahead of time and reheated throughout the week. Enjoy these burritos with a side of guacamole, salsa, or sour cream for the ultimate Mexican-inspired meal.

Instructions

1.	In a large pot, boil the chopped potatoes until tender.
2.	Drain the potatoes and add in the shredded cheese, chili powder, cumin, garlic, salt, and pepper. Mix well until the cheese is melted and the potatoes are coated in the spices.
3.	Warm the flour tortillas in a dry skillet or microwave.
4.	Spoon the potato mixture down the center of each tortilla and roll up to make burritos.
5.	Place the burritos in a baking dish and pour the red enchilada sauce over the top.
6.	Bake in the oven at 375°F for 15-20 minutes, until heated through and the sauce is bubbly.

PROS

These Chili Potato Burritos are hearty, flavorful, and easy to make.

The filling is vegetarian and can be made vegan by using vegan cheese and tortillas.

They are perfect for a cozy dinner or for meal prep.

CONS

These burritos are fairly high in carbohydrates and should be enjoyed as part of a balanced diet.

They may be too spicy for some individuals, so adjust the amount of chili powder to your liking.

HEALTH & BENEFITS

This recipe is a good source of fiber and protein, thanks to the potatoes and cheese.
Chili powder and cumin have both been linked to having anti-inflammatory properties and aiding in digestion.
Red enchilada sauce contains lycopene, an antioxidant that may help to reduce the risk of certain cancers.

	4 potatoes , peeled and chopped
	1 cup shredded Colby-Monterey Jack cheese
	2 teaspoons chili powder
	1 teaspoon ground cumin
	1 clove garlic , minced
	salt and pepper to taste
	8 flour tortillas
	1/2 cup red enchilada sauce