Photo: Charles Deluvio
Chili Potato Burritos
8 ingredients
20 min + 15 min
4 servings
openrecipes
"You can use any kind of chili pepper you like - I like poblano or chipotle the best. Buy them dried and put them in your blender to make powder! Serve warm with a dollop of sour cream if desired. You can substitute taco sauce for enchilada sauce."
Estimated Nutrition (whole recipe, rough)
895
Calories
29g
Protein
15g
Fat
161g
Carbs
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Potato | 1 medium (173g) baked | 161 |
| Tortilla | 1 medium flour (45g) | 140 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Chili | 1 tsp (2.7g) | 8 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Enchilada | not in our table | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 potatoes, peeled and chopped
- 1 cup shredded Colby-Monterey Jack cheese
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 clove garlic, minced
- salt and pepper to taste
- 8 (6 inch) flour tortillas
- 1/2 cup red enchilada sauce
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes