I love Mexican food. While some Mexican dishes can be laborsome to make, these Chorizo and Potato Burritos are super easy to make and taste delicious!
What is Chorizo
If you are not familiar with Chorizo, it’s spicy ground pork used in many Mexican dishes. Now while Chorizo tastes great, it isn’t very diet-friendly.
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While Chorizo is relatively high in protein, it’s also high in calories, sodium and fat, making it something you shouldn’t consume often if you are trying to lose weight.
One of the things I really like about this Chorizo Burrito recipe is that while delicious, it is pretty basic which means you can modify it to your liking.
Don’t like Pinto Beans? Try refried beans. Don’t care for Sour Cream? How about using crema instead?
I’ve also made these burritos adding some rice to it as well as some salsa. There are so many ways to customize this burrito recipe I know you will find a variation that you and your family will love. Another option is to substitute the russet potato for some hash browns.
The quantities listed in the recipe are for reference. You may want to add more mixture or cheese, etc. than I have listed. It also depends on the size of the tortilla you use as well as how “stuffed” you like your burritos.
Gather your Ingredients
You will need the following ingredients to make this Chorizo and Potato Burritos recipe (see recipe card for quantities): Chorizo, Russet Potatoes, Pinto Beans, Flour Tortillas, Mexican Blend Cheese and Sour Cream.
How to Make Chorizo and Potato Burritos
- In a skillet over medium heat, crumble the chorizo (casing removed) and brown for 7 to 8 minutes, stirring to break up the meat. While the meat is browning, peel the potato, prick it with a fork and microwave for a couple of minutes to soften it up.
- When the chorizo has browned, add the diced potatoes. Cook for about 12 minutes or until the potatoes are tender stirring frequently. Drain excess fat. Stir in the pinto beans and heat until heated through.
- Heat the flour tortillas on the stove until browned on both sides, about 10 seconds.
- Spoon about 1/4 cup of the chorizo mixture in the center of each tortilla. Top with about 1 tablespoon of shredded cheese and 2 teaspoons of sour cream (or to taste).
- Assemble the burrito by folding the right side of the tortilla over the chorizo mixture. Then fold the bottom of the tortillas up over the bottom third of the filling. Fold in the top then the left side over the mixture.
Chorizo and Potato Burritos 🌯
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Ingredients
- 14 oz Ground Chorizo
- 2 small Russet Potatoes, peeled and diced
- 15 oz Pinto Beans, rinsed and drained
- 4 Flour Tortillas
- ½ Cup Mexican Blend Cheese, shredded
- ¼ Cup Sour Cream
Instructions
- In a skillet over medium heat, crumble the chorizo (casing removed) and brown for 7 to 8 minutes, stirring to break up the meat. While the meat is browning, peel the potato, prick with a fork and microwave for a couple of minutes to soften it up.
- When the chorizo has browned, add the diced potatoes. Cook for about 12 minutes or until the potatoes are tender stirring frequently. Drain excess fat. Stir in the pinto beans and heat until heated through.
- Heat the flour tortillas on the stove until browned on both sides, about 10 seconds.
- Spoon about 1/4 cup of the chorizo mixture in the center of each tortilla. Top with about 1 tablespoon of shredded cheese and 2 teaspoons of sour cream (or to taste).
- Assemble the burrito by folding the right side of the tortilla over the chorizo mixture. Then fold the bottom of the tortillas up over the bottom third of the filling. Fold in the top then the left side over the mixture.
These Chorizo and Potato Burritos are delicious. Chorizo is one of my favourite meats. Both my family and I love these. A keeper in my book.