Introducing the ultimate Crispy Potato Burrito recipe, perfect for satisfying your cravings for Mexican food. This vegetarian burrito is filled with a mouthwatering combination of crispy potatoes, flavorful rice, hearty beans, crunchy vegetables, delicious condiments, and melted cheese. It's a delicious and easy-to-make dish that's perfect for meal planning and ideal for your next Mexican Food Tuesday. With a crispy potato filling, this burrito is sure to be a hit with both vegetarians and meat-eaters alike. Plus, it's incredibly easy to make, so you can whip up a batch in no time. This Crispy Potato Burrito recipe is a must-try for anyone who loves Mexican food.

Happy Cooking!

Servings: 4-6 burritos based on size

Prep Time: 45-60 mins

Cooking Time: 1 hour

Total Time: 2-2.5 hours

Ingredients: 

Potato filling:

• 1-2 tbsp peanut/avocado oil

• 10-12 oz baby golden potatoes; half boiled & sliced half

• 1 red onion cut into thin slices

• 1/2 green pepper cut into thin slices and halved

• 1 cup corn kernels

• 1 tsp garlic powder

• 1 tsp cumin powder

• 1 tsp paprika powder

• 1/8 tsp cinnamon powder

• 1 tsp salt as per taste

• 1/4 tsp pepper powder

• 1/4 tsp sugar

• 2 tbsp hot sauce; I used taco bell sauce

Filling & Garnish:

• 4-6 flour burrito Tortillas

• 1-1.5 cups Mexican rice

• 1.5 cups refried beans

• 1 cup tomato salsa

• Shredded lettuce

• Sour cream

• 1/2-1 cup shredded Mexican/cheddar cheese

Directions: 

1. Potato Filling:

   1. In a pan on medium heat, add oil. I used a stainless steel pan, make sure it’s hot before adding oil.

   2. Place the potatoes cut side down in warm oil and cook for 5-7 mins. Cook the potatoes till they are fork tender and the bottom side is golden brown.

   3. Add sliced onions and peppers. Saute for 3-4 mins on medium-high heat till it’s translucent.

   4. Add corn and mix.

   5. Add all seasonings and sauce and cook well.

   6. Cook for 1-2 mins till everything is well combined. The filling is ready.

2. Assembly:

   1. Warm a tortilla slightly on a skillet.

   2. Top with the Mexican rice, then beans, salsa, chopped lettuce, sour cream, and then the filling and shredded cheese. The fillings should be a little more centered towards the bottom edge and away from the sides. This makes it easier to roll than placing it right in the middle.

   3. Fold the sides of the tortilla over the filling and press down, and then roll over it over to form a burrito and close it. Be sure to tuck the sides in while rolling them over.

3. Grill all sides on a skillet to get it crispy.

4. Serve warm with your favorite condiments.

Notes/Tips:

1. I made medium-sized burritos and not very large ones.

2. You can make these mini and serve them as appetizers.

3. You can also make the filling and keep it from before. Just bring it to room temperature before filling it.

4. Do not overfill the burrito otherwise, it will be difficult to close.

5. Keeping the potatoes crispy helps make the overall bite better!

6. You can make one pot Mexican rice from before.