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Add a photoServings: 6
Ingredients
- 1 lb Yukon gold or possibly red unpeeled potatoes cut 1/2" pcs
- 4 ounce shredded pepper jack or possibly Monterey jack cheese
- 2 x green onions finely minced
- 3/4 tsp salt divided
- 2 lb Roma tomatoes
- 1 c. fresh cilantro - (lightly packed)
- 1/2 x jalapeno pepper - (to 1) seeded, and coarsely minced
- 1/4 sm red onion coarsely minced
- 1 x garlic clove quartered
- 1/4 c. water
- 1 Tbsp. fresh lime juice
- 3/4 tsp grnd cumin
- 12 x fat-free flour tortillas - (6" dia) Nonstick cooking spray as needed
Directions
- Prepare barbecue grill for direct cooking.
- Place potatoes in 1 1/2-qt pan; cover halfway with water. Bring to a boil. Cover; cook over medium heat about 8 min or possibly till tender. Drain; stir in cheese, green onions and 1/4 tsp. salt. Keep hot.
- Meanwhile, cut tomatoes in half lengthwise. Remove seeds. Grill tomatoes, skin-side down, on grid over warm coals about 5 min or possibly till skin is blackened and tomatoes are very tender.
- Combine cilantro, jalapeno pepper, red onion and garlic in food processor; process using on/off pulsing action till finely minced. Transfer to microwavable bowl.
- Place tomatoes, water, lime juice, cumin and remaining 1/2 tsp. salt in food processor; process till smooth. Add in to pepper mix; keep hot.
- Lightly spray tortillas on both sides with cooking spray; grill 1 minute on each side or possibly till warmed.
- Cover one side of each tortilla with 1 Tbsp. tomato sauce. Immediately spread about 1/4 c. hot potato mix down center of tortilla; roll to enclose filling. Spoon about 3 Tbsp. sauce over burrito. Repeat to make 12 burritos. Serve immediately.
- This recipe yields 6 servings.
- Comments: Burritos are best served just after assembly. Store leftovers as separate components and assembled just before serving. Heat assembled burrito in microwave oven.
- Caution: Jalapeno peppers can sting and irritate the skin; wear rubber gloves when handling peppers and don't touch eyes. Wash hands after handling peppers.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 259g | |
| Recipe makes 6 servings | |
| Calories 101 | |
| Calories from Fat 12 | 12% |
| Total Fat 1.39g | 2% |
| Saturated Fat 0.38g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 439mg | 18% |
| Potassium 713mg | 20% |
| Total Carbs 20.76g | 6% |
| Dietary Fiber 3.9g | 13% |
| Sugars 5.31g | 4% |
| Protein 3.22g | 5% |
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