Crispy Cheese and Avocado Burrito by @halfbakedharvest

30 min

6 servings

🫒

30 ml

Extra virgin olive oil

🥔

300 g

Russet potato

🧅

150 g

Yellow onion

🌶️

5 ml

Chipotle chili powder

🌶️

5 ml

Chili powder

🧄

5 ml

Garlic powder

🧂

Kosher salt

🌶️

200 g

Poblano peppers

🫘

400 g

Black beans

🥑

200 g

Avocado

🧀

120 g

Shredded pepper jack cheese

🍅

240 ml

Tomato salsa

🌿

60 g

Fresh cilantro

🧀

720 g

Shredded Mexican cheese blend

🌶️

30 g

Jalapenos

🌯

6 count

Large tortillas

  1. Chop
    • russet potato
    • yellow onion

    Chop potato and onion.

  2. Chop
    • poblano peppers

    Seed and chop peppers.

  3. Drain
    • black beans
    • avocado

    Drain beans; smash avocado.

  4. Shred
    • shredded pepper jack cheese
    • jalapenos

    Shred cheeses; slice jalapeños.

  5. Heat
    • russet potato
    • yellow onion
    • extra virgin olive oil

    Heat oil; add potatoes, onion.

  6. Season
    • kosher salt

    Season with spices and salt.

  7. Add
    • poblano peppers

    Add peppers; cook until soft.

  8. Warm
    • shredded pepper jack cheese
    • large tortillas

    Warm tortillas; add cheese.

  9. Add
    • russet potato
    • black beans
    • avocado

    Add potato mix, beans, avocado.

  10. Top
    • tomato salsa
    • fresh cilantro
    • jalapenos

    Top with salsa, cilantro, jalapeños.

  11. Wrap

    Wrap burrito; cook until crispy.

Crispy Cheese and Avocado Burrito by @halfbakedharvest

30 min

6 servings

🫒

30 ml

Extra virgin olive oil

🥔

300 g

Russet potato

🧅

150 g

Yellow onion

🌶️

5 ml

Chipotle chili powder

🌶️

5 ml

Chili powder

🧄

5 ml

Garlic powder

🧂

Kosher salt

🌶️

200 g

Poblano peppers

🫘

400 g

Black beans

🥑

200 g

Avocado

🧀

120 g

Shredded pepper jack cheese

🍅

240 ml

Tomato salsa

🌿

60 g

Fresh cilantro

🧀

720 g

Shredded Mexican cheese blend

🌶️

30 g

Jalapenos

🌯

6 count

Large tortillas

Preparation Steps

  1. Step 1/11

    Chop potato and onion.

  2. Step 2/11

    Seed and chop peppers.

  3. Step 3/11

    Drain beans; smash avocado.

  4. Step 4/11

    Shred cheeses; slice jalapeños.

  5. Step 5/11

    Heat oil; add potatoes, onion.

  6. Step 6/11

    Season with spices and salt.

  7. Step 7/11

    Add peppers; cook until soft.

  8. Step 8/11

    Warm tortillas; add cheese.

  9. Step 9/11

    Add potato mix, beans, avocado.

  10. Step 10/11

    Top with salsa, cilantro, jalapeños.

  11. Step 11/11

    Wrap burrito; cook until crispy.

Composition

Ingredients

Types

Oil, Vegetables, Spices, Legumes, Fruits, Dairy, Herbs, Grains

Ingredients

extra virgin olive oil, russet potato, yellow onion, chipotle chili powder, chili powder, garlic powder, kosher salt, poblano peppers, black beans, avocado, shredded pepper jack cheese, tomato salsa, fresh cilantro, shredded Mexican cheese blend, jalapenos, large tortillas

Allergens

dairy, gluten

Dietetics

Dietary regimen

vegetarian

Calories

to inform

Macro nutrients

to inform

Nutritional Information

Minerals

to inform

Vitamins

to inform

Preparation

Time Information

Preparation

20 minutes

Cooking

10 minutes

Overall

30 minutes

Difficulty

Level

Medium (2/4)

Steps

11 steps

Equipments

Utensils

knife, skillet, spatula

Appliances

stove

Type

Type

Type Of Dish

Main Course

Occasions

Lunch, Dinner

Origin

Source

Platform

instagram

Original Creator

@halfbakedharvest

Origin

Cuisine

Mexican

Geographic

to inform

Various

Aspect

Texture

Crispy, Creamy

Flavors

Spicy, Savory

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (covered), fridge : 3 days (airtight container), freezer : 1 month (wrapped,airtight container)