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Epicurious

Mashed Potato Burritos

This would be an ideal meal to make of leftover mashed potatoes, but that’s one leftover I rarely seem to have on hand. If you find yourself with some, these tasty burritos can be made in a flash. Serve with Beer-Stewed Pinto Beans (page 116) and a bountiful salad.

Recipe information

  • Yield

    6 servings

Ingredients

4 large potatoes, peeled and diced
6 burrito-size (10-inch) flour tortillas
1/4 to 1/3 cup 1% low-fat milk or soy milk, as needed
Salt to taste
Red or green (tomatillo) salsa
1 cup grated cheddar or Monterey Jack cheese, or cheddar- or Jack-style soy cheese, optional

Preparation

  1. Step 1

    Preheat the oven or toaster oven to 400°F.

    Step 2

    Cover the potatoes with water in a medium saucepan. Bring to a simmer, cover, and simmer gently until tender, about 15 minutes.

    Step 3

    Meanwhile, wrap the entire batch of tortillas in foil and warm in the oven.

    Step 4

    Combine the drained potatoes and milk in a mixing bowl and mash well. Season with salt.

    Step 5

    Divide the mashed potatoes among the tortillas, spreading some down the center of each. Spread a little bit of salsa over the potatoes, and sprinkle with the optional cheese. Roll up snugly and eat out of hand.

  2. nutrition information

    Step 6

    Calories: 231

    Step 7

    Total Fat: 4g

    Step 8

    Protein: 6g

    Step 9

    Carbohydrate: 43g

    Step 10

    Cholesterol: 0mg

    Step 11

    Sodium: 216mg

The Vegetarian 5-Ingredient Gourmet
TagsBurritoWrapPotatoRoot VegetableVegetableMainDinnerLunchDairy FreeNut FreeVeganVegetarianQuickEasy5 Ingredients or FewerWeeknight MealsSimmerCookbooks
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