Chili Potato Burritos

You can use any kind of chili pepper you like - I like poblano or chipotle the best. Buy them dried and put them in your blender to make powder! Serve warm with a dollop of sour cream if desired. You can substitute taco sauce for enchilada sauce.

• Preparation Time: 20 mins
• Cooking Time: 15 mins
• Total Time: 35 mins
• Calories: 542 Calories

Ingredients

• 1 clove garlic, minced
• salt and pepper to taste
• 1 teaspoon ground cumin
• 2 teaspoons chili powder
• 8 (6 inch) flour tortillas
• 1 cup shredded Colby-Monterey Jack cheese
• 4 potatoes, peeled and chopped
• ½ cup red enchilada sauce

Recipe Instructions

Step 1

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

Step 2

Bring a large pot of salted water to a boil. Add potatoes, and cook until tender but still firm, about 15 minutes. Drain, cool and mash.

Step 3

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. Place rolled tortillas side by side in a 8x8 inch baking pan. Spread enchilada sauce evenly over the top, and sprinkle with remaining cheese.

Step 4

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