Smoky Potato, Corn and Poblano Burrito
- 1 large Idaho® russet potato, diced into 1/2˝ cubes – ok to leave the skin on
- 4 teaspoons olive oil, divided
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1/4 teaspoon kosher salt
- 1/4 cup onion, chopped
- 2 garlic cloves, rough chopped
- 1 large poblano chili, seeded and cut into thin strips
- 1 1/2 cups corn (fresh or frozen fire roasted)
- Salt and pepper to taste
- Squeeze of lime
- 2 tablespoons cilantro
- 2 extra large whole wheat tortillas
- Optional additions: hot sauce, jack cheese, cotija, or Mexican sour cream
- Preheat oven to 425°F.
- Toss potatoes with 2 teaspoons olive oil, spices and salt and place on a sheet-pan. Roast until fork tender, about 20 -25 minutes.
- While potatoes are roasting, sauté onion, garlic and poblano chili in remaining 2 teaspoons of olive oil over medium-low heat until tender, golden and fragrant, about 7-8 minutes.
- Fold in the corn and cook until heated through, another 3-4 minutes, increasing heat to medium.
- Season with salt and pepper and a squeeze of lime.
- When potatoes are done assemble burritos. Divide potatoes and poblano filling among tortillas. Sprinkle with cilantro, add hot sauce or cheese if you like.
- Roll up and serve.