Potatoes replace your regular Mexican chili in this spicy veggie burrito recipe. This results in a much more filling vegetarian burrito that doesn’t compromise on the flavors and spice.

Chili Potato Burritos Recipe

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Preparation: 10 mins
Cooking: 30 mins
Total: 40 mins
Serves: 8 people


  • 4 potatoes peeled and chopped
  • 1 cup Colby-Monterey Jack cheese shredded
  • 2 tsp chili powder
  • 1 tsp ground cumin
  • 1 garlic clove minced
  • Salt and pepper to taste
  • 8 flour tortillas 6 inches
  • 1/2 cup red enchilada sauce


  1. Bring a large pot of salted water to a boil.

  2. Add potatoes and cook until tender but still firm, for about 15 minutes. Drain, cool and mash.

  3. Preheat oven to 350°F.

  4. In a medium-sized mixing bowl, combine mashed potatoes, 3/4 cup cheese, chili powder, cumin, garlic, salt and pepper.

  5. Spoon evenly into tortillas and roll them up. Place rolled tortillas side by side in an 8x8" baking pan.

  6. Spread enchilada sauce evenly over the top, and sprinkle with remaining cheese.

  7. Bake in the preheated oven 15 minutes or until cheese is bubbly. Serve.

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