Potato Burrito

Name: Potato Burrito
Yield: 337.2 g
Ingredients: Potato Cream Soup 180 g; Barley Rice 66.67 serving; Almond Day Unsweetened 50 ml; Anchor Unsalted Butter 10 g; Parmesan Cheese 30 g; Ground Black Pepper 0.5 g

438 kcal

#Potato Burrito #Potato Dish #Burrito #Tortilla #Easy Cooking #Brunch #Mexican Food #Vegetable Burrito #Cheese Burrito #Easy at Home

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Ingredients

Main ingredients

Potato Cream Soup 180 g
Barley Rice 1 serving
Almond Day Unsweetened 50 ml

Seasonings/Sauce

Anchor Unsalted Butter 10 g
Parmesan Cheese 30 g
Ground Black Pepper 0.5 g

Nutrition summary

Carbohydrates 27.34 g 25%

Protein 13.58 g 12%

Fat 30.72 g 63%

Serving size 337.17g

Cooking steps

1

Dice the potatoes and onions.
2

Heat some oil in a pan and sauté the potatoes and onions.
3

Season with salt and pepper.
4

Prepare the tortilla.
5

Place the sautéed potatoes and onions on top of the tortilla.
6

Sprinkle shredded cheese.
7

Roll up the tortilla.
8

Toast in a pan until the outside is crispy.

Potato Burrito

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