Potato Burrito

438 kcal
#Potato Burrito #Potato Dish #Burrito #Mexican Food #Easy Breakfast #Lunch Menu #Vegetarian Dish #Tortilla #Cheese #Vegetable Burrito
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Ingredients
Main ingredients
  • Potato Cream Soup 180 g
  • Steamed 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. 1

    Peel the potatoes and cut them into small pieces.

  2. 2

    Chop the onion and bell pepper into small pieces.

  3. 3

    Heat oil in a pan and stir-fry the potatoes, onion, and bell pepper.

  4. 4

    Season with salt and pepper.

  5. 5

    Place the sautéed ingredients and cheese on a tortilla.

  6. 6

    Roll up the tortilla.

  7. 7

    Toast the rolled tortilla over medium heat until golden brown.

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