Description
These Cheesy Potato Taquitos are perfect for a freezer friendly dinner that both kids and adults will enjoy!
Ingredients
Scale
- 5 cup diced potatoes, I used peeled Yukon gold potatoes
- 2 teaspoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 1/2 teaspoons salt
- 3/4 cup grated cheese, I used sharp white cheddar
- 12 corn tortillas
- Cooking spray
Instructions
- Add peeled and diced potatoes to a large pot and cove with cold water. Bring a boil and cook potatoes until fork tender, about 20 minutes.
- Pre-heat oven to 400 degrees F. Heat a large pan over medium heat and add olive oil. Next, add cooked poatoes and all the seasonings. Mix until combined and cook potaotes until slightly crispy, 10 minutes. Add the cheese and mix in until it’s melted.
- If necessary, heat tortillas in the microwave or on the stovetop until pliable. Add 2 tablespoons of potato mixture to the middle of each tortilla and roll up tightly.
- Place taquitos, seam side down, on a large baking sheet and bake until crispy, flipping once, 25-30 minutes. Let cool and enjoy.
Notes
Cheesy Potato Taquitos can be frozen for up to 3 months. Freeze right before you would bake them, in an airtight container.
- Prep Time: 20 mins
- Cook Time: 50 mins
- Category: Dinner, Vegetarian
- Method: Stovetop, Oven
- Cuisine: Mexican
