Chili Potato Burritos

Name: Chili Potato Burritos
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Mexican
Ingredients: 2 teaspoons chili powder; 237 milliliters shredded Colby-Monterey Jack cheese; 8 6-inchs (6 inch) flour tortillas; 1 clove garlic, minced; 1 teaspoon ground cumin; 4 potatoes, peeled and chopped; 118 milliliters red enchilada sauce; 4 servings salt and pepper to taste

The recipe Chili Potato Burritos is ready in roughly 35 minutes and is definitely a spectacular vegetarian option for lovers of Mexican food. One serving contains 452 calories, 19g of protein, and 15g of fat. This recipe serves 4. This recipe covers 24% of your daily requirements of vitamins and minerals. Head to the store and pick up ground cumin, enchilada sauce, salt and pepper, and a few other things to make it today. To use up the ground cumin you could follow this main course with the Moroccan Chocolate Mousse as a dessert. It works well as an affordable main course. The Super Bowl will be even more special with this recipe.

Instructions

Bring a large pot of salted water to a boil.

Ingredients you will need

Water

Equipment you will use

Pot

Add potatoes, and cook until tender but still firm, about 15 minutes.

Ingredients you will need

Potato

Drain, cool and mash.

Preheat oven to 350 degrees F (175 degrees C).

Equipment you will use

Oven

In a medium mixing bowl, combine mashed potatoes, 3/4 cup cheese, chili powder, cumin, garlic, salt and pepper. Spoon evenly into tortillas, and roll up.

Ingredients you will need

Salt And Pepper

Chili Powder

Tortilla

Potato

Cheese

Garlic

Cumin

Roll

Equipment you will use

Mixing Bowl

Place rolled tortillas side by side in a 8x8 inch baking pan.

Ingredients you will need

Tortilla

Equipment you will use

Baking Pan

Spread enchilada sauce evenly over the top, and sprinkle with remaining cheese.

Ingredients you will need

Enchilada Sauce

Cheese

Spread

Bake in the preheated oven 15 minutes, or until cheese is bubbly.

Ingredients you will need

Cheese

Equipment you will use

Oven

Equipment

Ingredients

Servings:

2teaspoons

chili powder 237milliliters

shredded Colby-Monterey Jack cheese 86-inchs

(6 inch) flour tortillas 1clove

garlic, minced 1teaspoon

ground cumin 4

potatoes, peeled and chopped 118milliliters

red enchilada sauce 4servings

salt and pepper to taste

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Burn Cottage Cashburn Pinot Noir. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 30 dollars per bottle.