Here is my go-to potato burrito recipe, with seasoned potatoes, melted cheese, fresh vegetables, and all your favorite Mexican-inspired toppings wrapped in a warm flour tortilla.
These potato burritos have become my family’s favorite weeknight dinner option. I often make a double batch because the leftovers heat up so well for lunch the next day. Nothing better than having dinner already figured out, right?
Why You’ll Love These Potato Burritos
- Budget-friendly meal – Made with simple pantry staples like potatoes, rice, and beans, these burritos are perfect for feeding a family without breaking the bank.
- Vegetarian-friendly – These meat-free burritos are packed with filling ingredients that will satisfy both vegetarians and meat-eaters alike.
- Meal prep perfect – Make a batch of these burritos and wrap them individually – they’re great for freezing and reheating later for quick lunches or dinners.
- Customizable recipe – You can easily adapt these burritos with different seasonings, potato types, or add extra vegetables to make them your own.
- Filling comfort food – The combination of potatoes, rice, and beans creates a hearty, satisfying meal that will keep you full for hours.
What Kind of Potatoes Should I Use?
While this recipe suggests Russet potatoes, you’ve actually got several good options that’ll work well in these burritos. Russets are a solid choice because they get nice and fluffy when cooked, which makes them perfect for filling burritos. If you want to switch things up, Yukon Golds are another great option – they’re a bit more buttery in flavor and hold their shape well when cooked. Red potatoes will also work, though they tend to be a bit waxier and less fluffy than Russets. Just make sure to cut your potatoes into evenly-sized pieces so they cook at the same rate, and don’t forget to give them a good scrub before using.
Options for Substitutions
This recipe is pretty flexible and you can make several easy swaps depending on what you have in your kitchen:
- Potatoes: While any potato works here, sweet potatoes make a nice alternative with a slightly sweet twist. Just note they might cook a bit faster than regular potatoes.
- Basmati rice: You can use any long-grain rice like jasmine or even brown rice (though brown rice will need extra cooking time and more liquid – about 1/4 cup more broth).
- Butter beans: Feel free to swap these with black beans, pinto beans, or chickpeas – any bean will work well in this recipe.
- Vegetable broth: You can use chicken broth if you’re not keeping it vegetarian, or just water with a bit of extra seasoning works too.
- Flour tortillas: While flour tortillas are best for big burritos, corn tortillas can work for smaller tacos instead. Just warm them first so they don’t break.
- Cilantro: If you’re not a cilantro fan, try fresh parsley instead. You can also skip it completely if herbs aren’t your thing.
- Lime: No lime? Use lemon instead, or add a splash of white vinegar for that tangy kick.
Watch Out for These Mistakes While Cooking
The success of potato burritos largely depends on how you cook the potatoes – cutting them into uneven sizes will result in some pieces being overcooked while others remain raw, so aim for uniform, small cubes (about 1/2 inch) for even cooking. A common mistake is not patting the potatoes dry before seasoning, which prevents them from getting that desirable crispy exterior – take an extra minute to thoroughly dry them with paper towels after cutting. When assembling your burritos, avoid overfilling them or placing wet ingredients directly against the tortilla, as this can lead to tears and sogginess – instead, try laying down a bed of rice first to create a moisture barrier. For the best texture and flavor, make sure to warm your tortillas before filling them, as cold tortillas are more likely to crack and break when rolling.
What to Serve With Potato Burritos?
These hearty potato burritos pair perfectly with a bunch of Mexican-inspired sides that’ll make your meal complete. A simple bowl of black bean soup or Mexican rice makes a filling addition, while a fresh corn and tomato salad adds a nice pop of color and crunch to your plate. I love serving these burritos with some quick-pickled red onions and a side of guacamole or fresh pico de gallo for extra flavor. If you’re feeding a crowd, put out some tortilla chips with salsa and a big bowl of shredded lettuce topped with lime juice – it’s casual, easy, and everyone can help themselves!
Storage Instructions
Keep Fresh: These potato burritos are perfect for meal prep! Place them in an airtight container and keep them in the fridge for up to 3 days. I like to wrap each burrito individually in foil first – it helps them stay together and makes grabbing one for lunch super easy.
Freeze: Want to make a big batch? Wrap each burrito in foil, then place them in a freezer bag. They’ll stay good in the freezer for up to 2 months. Pro tip: write the date on the bag so you know when you made them!
Reheat: To warm up your burrito from the fridge, pop it in the microwave for 1-2 minutes, or better yet, crisp it up in a pan over medium heat for about 5 minutes. If frozen, thaw overnight in the fridge first, or use the microwave’s defrost setting before heating. The pan method will give you a nice crispy exterior!
| Preparation Time | 20-30 minutes |
| Cooking Time | 30-40 minutes |
| Total Time | 50-70 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1200-1400
- Protein: 30-40 g
- Fat: 40-50 g
- Carbohydrates: 180-200 g
Ingredients
- Russet potatoes (or any preferred type)
- Olive oil
- Taco seasoning
- Basmati rice
- Vegetable broth
- Salt
- Pepper
- Bay leaves
- Butter beans
- Lime (for zest and juice)
- Chopped cilantro
- Flour burritos
Step 1: Roast the Potatoes
Preheat your oven to 425°F (220°C).
Wash and peel the potatoes, if desired, then cut them into small, bite-sized pieces.
Place the cut potatoes in a bowl and drizzle with olive oil and add taco seasoning.
Toss until the potatoes are evenly coated.
Spread the seasoned potatoes in a single layer on a baking sheet and bake in the preheated oven for 20-25 minutes, until they are roasted and soft.
Step 2: Prepare the Cilantro Lime Rice
While the potatoes are roasting, begin preparing the cilantro lime rice.
Start by rinsing and draining the basmati rice thoroughly.
In a pot over medium heat, add the rinsed rice and toast it for 2-3 minutes, stirring occasionally to prevent sticking or burning.
Add vegetable broth, salt, pepper, and bay leaves to the pot.
Stir well, bring the mixture to a boil, then reduce the heat to a simmer.
Cover the pot and cook according to package instructions.
Step 3: Make the Cheese Sauce
For the cheese sauce, combine butter beans and other cheese sauce ingredients in a blender.
Blend for about 5 minutes until the mixture is smooth and creamy.
Adjust seasonings as necessary to suit your taste.
Step 4: Finalize the Rice and Potatoes
Once the rice is cooked, remove the lid and take out the bay leaves.
Fluff the rice with a fork.
Zest half of a lime and squeeze the juice from both a lime and a lemon into the rice.
Stir in chopped cilantro and mix well to evenly distribute the flavors.
Check the roasted potatoes for doneness and remove them from the oven.
Step 5: Assemble and Serve
In a bowl, combine the roasted potatoes, cilantro lime rice, and cheese sauce, tossing everything together gently.
Serve the mixture inside flour burritos, adding extra cheese sauce on the side if desired.
Enjoy your flavorful and hearty meal!