Add the minced garlic and diced bell pepper. Cook for another 3-4 minutes, until the bell pepper is tender.
Stir in the cooked potatoes, black beans, corn, ground cumin, chili powder, salt, and pepper. Cook for another 5 minutes, stirring occasionally, until everything is heated through and well combined.
Assemble the Burritos:
Warm the flour tortillas in a dry skillet or microwave to make them pliable.
Lay each tortilla flat and evenly distribute the potato mixture among them.
Top each with a mix of shredded cheddar cheese and Monterey Jack cheese.
Sprinkle with chopped fresh cilantro.
Roll the Burritos:
Fold in the sides of each tortilla and roll them up tightly to enclose the filling.
Place the rolled burritos seam side down in the skillet to lightly toast them, about 1-2 minutes per side, until the tortillas are golden brown and the cheese is melted.
Serve:
Serve the cheesy potato burritos warm, with salsa and sour cream on the side.
ADVERTISEMENT
