Ingredients
- 2 medium russet potatoes, peeled and diced
- 1 to 1½ cups frozen tater tots
- 3 large flour tortillas (burrito-size)
- 2 tablespoons olive oil
- 1 small yellow onion, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3/4 cup shredded cheddar cheese
- 2 tablespoons fresh cilantro, chopped (optional)
- 3 tablespoons sour cream or Greek yogurt
Instructions
- Place the diced potatoes in a pot of salted water and bring to a boil. Cook for 5–7 minutes until slightly tender, then drain and set aside.
- Preheat the oven to 425°F (220°C) and spread the frozen tater tots on a baking sheet.
- Bake the tater tots for 20–25 minutes, turning halfway through, until golden and crispy.
- Heat olive oil in a large skillet over medium heat and sauté the chopped onion for 4–5 minutes until soft.
- Add the minced garlic and cook for 30 seconds until fragrant.
- Add the parboiled potatoes and gently press them with a spatula while cooking.
- Season with smoked paprika, cumin, chili powder, salt, and black pepper and cook for 8–10 minutes until lightly golden.
- Chop most of the baked tater tots and fold them into the potato mixture.
- Stir in shredded cheddar cheese and cilantro until the cheese melts.
- Warm the tortillas in a skillet or microwave until soft.
- Spoon the filling into the center of each tortilla and add a spoonful of sour cream or Greek yogurt.
- Fold the sides inward and roll tightly into burritos.
- Optional: Toast the burritos seam-side down in a skillet with a little oil for 2–3 minutes per side until golden and crisp.
Notes
- Air fryer tater tots can be used for extra crispiness.
- Add black beans or corn to increase protein and texture.
- Use gluten-free tortillas if needed.
- For a dairy-free version, use plant-based cheese and dairy-free yogurt.
- To keep burritos crispy, toast them in a skillet before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop / Baking
- Cuisine: Mexican
- Diet: Vegetarian
Nutrition
- Serving Size: 1 burrito
- Calories: 480 kcal
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 5 g
- Protein: 14 g
- Cholesterol: 35 mg
