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Potato Veggie Burrito
  1. Heat oil in large rondeau pan or tilt fryer to medium-high heat; cook potatoes, black beans, onions, garlic, cumin, paprika, salt and pepper for 8 to 10 minutes or until potatoes are golden and onions are tender. Makes 4 quarts.
  2. Spread 2 tbsp (1 oz) guacamole evenly down along center of each tortilla, leaving 1-inch border. Top with 5 oz potato and bean mixture, 2 tbsp (1 oz) salsa and 1/4 cup (0.8 oz) lettuce.
  3. Fold up bottom of tortilla over filling, then fold in sides and roll up tightly starting from the bottom. Arrange in hotel pan and keep warm for service.
  4. Serve 1 burrito per serving with lime wedge.
  5. Tips: Add shredded Monterey Jack cheese to burrito. Alternatively, keep potato and bean mixture warm and assemble burritos to order. Burritos can also be grilled in panini press to toast tortilla.
Recipe Notes

Nutrition Facts
Per 1 burrito

Calories 520
Fat 22g
Saturated Fat 3g
Cholesterol 0mg
Sodium 1540mg
Carbohydrate 68g
Fiber 11g
Sugars 4g
Protein 18g

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