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
Preparation
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.
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
