Cheesy Potato Burritos
Ingredients:
4 large flour tortillas
2 cups frozen hash browns, thawed
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1/2 cup sour cream
1/4 cup green onions, chopped (optional)
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin
Salt and pepper, to taste
Olive oil or cooking spray (for frying)
Directions:
Prepare the Potato Mixture:
In a large mixing bowl, combine the thawed hash browns, shredded cheddar cheese, shredded Monterey Jack cheese, sour cream, green onions (if using), garlic powder, onion powder, cumin, salt, and pepper. Mix until well combined.
Fill the Tortillas:
Place about 1/2 cup of the potato mixture in the center of each flour tortilla. Fold the sides over the filling, then roll it up from the bottom to form a burrito. Make sure to tuck in the sides as you roll to keep the filling secure.
Cook the Burritos:
Heat a large skillet over medium heat and add a little olive oil or spray with cooking spray. Place the burritos seam-side down in the skillet. Cook for 3-4 minutes on each side, or until golden brown and crispy.
Serve:
Remove from the skillet and let them cool for a minute before slicing in half. Serve warm, and enjoy with salsa, guacamole, or your favorite dipping sauce.
Prep Time: 10 minutes | Cook Time: 10 minutes | Total Time: 20 minutes
Kcal: 450 kcal per serving | Servings: 4