Chili Potato Burritos
A great meatless option, these Chili Potato Burritos are filled with mashed potatoes and spices and covered in enchilada sauce.
Servings 4 servings
Calories
Ingredients
- 4 baking potatoes peeled and chopped
- milk and butter to taste
- 1 cup shredded colby-jack cheese
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 clove garlic minced
- salt and pepper to taste
- 1 cup red enchilada sauce
- 8 (6-inch) flour tortillas
Instructions
- Preheat the oven to 350ºF.
- Place the potatoes in a large pot. Fill with water to cover the potatoes, then place over medium high heat. Bring to a boil and cook until the potatoes are tender, but still firm. Drain and return to the pot.4 baking potatoes
- Mash the potatoes, adding butter and milk, to taste. Add salt and pepper to taste.milk and butter
- Add 3/4 cup of the cheese to the potatoes, along with the chili powder, cumin, and garlic. Add about 1/2 cup of the enchilada sauce. Taste, and add more salt and pepper, if needed.1 cup shredded colby-jack cheese, 1 teaspoon chili powder, 1 teaspoon ground cumin, 1 clove garlic, salt and pepper to taste, 1 cup red enchilada sauce
- Divide the filling evenly between the tortillas and roll up.8 (6-inch) flour tortillas
- Place the burritos in a baking dish and spread the remaining enchilada sauce over the top. Sprinkle with the remaining cheese.
- Bake until the cheese is melted and bubbly, about 15 minutes.
Notes
slightly adapted from allrecipes.com