Imported from the web

Cheesy Potato Burritos with Crispy Tater Tots

Name: Cheesy Potato Burritos with Crispy Tater Tots
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 cup Frozen tater tots; 4 Large flour tortillas (10-inch); 2 cup Shredded sharp cheddar cheese; 2 cup Cooked and diced potatoes (About 2 medium potatoes); 0.5 cup Onion (Diced); 0.5 cup Bell pepper (Diced; any color); 1 tbsp Olive oil; 1 tsp Garlic powder; 1 tsp Smoked paprika; 0.5 tsp Ground cumin; Salt (To taste); Black pepper (To taste); 0.25 cup Sour cream or Greek yogurt (Optional, for serving); Fresh cilantro (Optional, for garnish)

Imported by Kelli Thompson on SeeMeCook

Flour tortillas are filled with seasoned potatoes and vegetables, cheddar, and freshly crisped tater tots for a hearty, crunchy vegetarian burrito. Serve warm with optional sour cream or Greek yogurt and cilantro.

4 servings35 minMexican

Cook this recipe, hands-free

Open it in SeeMeCook for step-by-step Cook Mode, built-in timers, and your whole recipe library — free to start.

Cook this in the app

Download on theApp Store Get it onGoogle Play

Ingredients

2 cup Frozen tater tots
4 Large flour tortillas (10-inch)
2 cup Shredded sharp cheddar cheese
2 cup Cooked and diced potatoes (About 2 medium potatoes)
0.5 cup Onion (Diced)
0.5 cup Bell pepper (Diced; any color)
1 tbsp Olive oil
1 tsp Garlic powder
1 tsp Smoked paprika
0.5 tsp Ground cumin
Salt (To taste)
Black pepper (To taste)
0.25 cup Sour cream or Greek yogurt (Optional, for serving)
Fresh cilantro (Optional, for garnish)

Steps

1
Preheat the oven to 425°F (220°C). Spread the frozen tater tots evenly on a baking sheet.
2
Bake the tater tots for 15–20 minutes, turning them once halfway through, until golden and crispy.
3
While the tots bake, heat the olive oil in a skillet over medium heat.
4
Add the diced onion and bell pepper to the skillet. Cook for 4–5 minutes, until softened and fragrant.
5
Add the cooked diced potatoes, garlic powder, smoked paprika, cumin, salt, and pepper. Stir gently and cook for 3–4 minutes, until warmed through and evenly seasoned.
6
Warm the tortillas in a dry pan or microwave until soft and pliable, about 20 seconds each.
7
Lay a tortilla flat and sprinkle about 1/2 cup of cheddar cheese down its center.
8
Top the cheese with a generous scoop of the potato and vegetable mixture, then add a handful of crispy tater tots.
9
Fold the sides of the tortilla over the filling, then roll tightly from one end to the other to form a burrito. Repeat with the remaining tortillas and filling.
10
For an optional crisp finish, place the burritos seam-side down in a hot skillet. Cook for 1–2 minutes per side, until golden and the cheese inside melts.
11
Serve warm, garnished with fresh cilantro and a dollop of sour cream or Greek yogurt if desired.

Notes

The source also suggests pepper jack, vegan cheese and dairy-free sour cream alternatives, or cooked sweet potatoes as substitutions. Optional add-ins include beans or spices. Store leftovers airtight in the refrigerator for up to 3 days, or wrap and freeze for up to 2 months; thaw frozen burritos overnight in the refrigerator. Reheat in a skillet or air fryer to restore crispness, or microwave covered for convenience. The source advises adding tots just before serving to help them stay crisp. It does not specify quantities for the optional cilantro garnish.