A great meatless option, these Chili Potato Burritos are filled with mashed potatoes and spices and covered in enchilada sauce.

Want more meat free mains? Try this Baked Ravioli or Eggplant Parmesan.

Chili Potato Burrito on a plate, covered in enchilada sauce and cheese.

Yesterday was the start of week 2 of “my life is so crazy right now I don’t remember my first name.” Surprisingly, though, I still feel halfway sane. Even more surprisingly, I have made dinner almost every night!

I get home later every night, and I’m so exhausted that I’m pretty sure I’m asleep before my head even hits the pillow at night. But the thing that has saved me is menu planning.

I’ve never been a big menu planner, just because I worry that I won’t feel like what I have planned, or that things will go to waste because I don’t follow through. I usually plan 2 to 3 meals at a time. Well, this month, I don’t have time to go to the grocery store multiple times a week, so I’ve actually been planning for the whole week and only shopping once. It’s all new to me, but it’s been working out so well!

One other thing that has really helped has been really easy and quick recipes. I’ve also been looking for recipes that freeze well, since that way, I can make a meal once, freeze the leftovers, and have a second meal for later! Or have something for lunches throughout the week. And when I think of things that freeze well, burritos came to the front of my mind. And then I found this print out that I printed out back in 2002 for these Chili Potato Burritos. Kind of like spiced mashed potatoes in a burrito.

Did I just say mashed potatoes in a burrito???

Why not! Being the carb lover that I am, of course I was willing to try this out. And I really liked them! I adapted the recipe a bit so that I could freeze the leftovers. And they work perfectly frozen. Forget those store-bought frozen burritos! I definitely would make these again – especially to freeze. And I’m thinking next time I should do half regular potatoes and half sweet potatoes. Yum!

Ingredients

Potatoes: Any potatoes that make good mashed potatoes will work here. I like russet or Yukon gold.
Milk and Butter: You’ll just add as much milk and butter to the potatoes, as desired.
Cheese: I used Colby-jack, but any easy melting cheese will work.
Spices: You’ll need chili powder and cumin, plus salt and pepper to taste.
Garlic: If you don’t have garlic, you can add in some garlic powder.
Tortillas: This recipe calls for 6-inch tortillas, but you could also use burrito size tortillas and make bigger burritos. It will just make less than the 8 burritos with the smaller tortillas.
Enchilada Sauce: I just used a canned red enchilada sauce. You can use any enchilada sauce that you like.

How to Make Chili Potato Burritos

1: Cook the potatoes until tender, then mash with butter and milk. You can even use leftover mashed potatoes!

2: Combine the potatoes with some of the enchilada sauce, spices, and some of the cheese.

3:Fill the tortillas with the mashed potato mixture and wrap into burritos. Place them in a baking dish.

4:Cover with the remaining enchilada sauce and cheese, and bake until melted.

5:Enjoy!

Chili Potato Burrito cut open to show filling.

More Burrito Recipes

Frito Pie Burrito
Bean, Sausage, and Beef Burrito Recipe
Smothered Burritos with Green Chile Sauce

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