Chili Potato Burritos

So I decided to use my blog to share one of my current addictions. Yes, I know this sounds weird but I am addicted to recipes. I probably cook about 5-10 new recipes a month. I usually never make the same dessert twice...why would I when there are sooo many good ones out there.

I have also been trying to make my dear husband eat less meat as a preventative measure to help lower cholesterol. So at least once a month (which is way less then we probably should...but it is a start) I make a meatless meal. This month I made "Chili Potato Burritos" from allrecipes.com. I liked it. Chris thought it was, "ok, considering it didn't have meat." He was actually wondering why it was better for you then regular burritos because it was "high carb." I said it probably wasn't...here is the recipe anyway.

Chili Potato Burritos

4 potatoes, peeled and chopped

1 cup shredded Colby-Monterey Jack cheese

2 teaspoons chili powder

1 teaspoon ground cumin

1 clove garlic, mincedsalt and pepper to taste

8 (6 inch) flour tortillas

1/2 cup red enchilada sauce

DIRECTIONSBring a large pot of salted water to a boil. Add potatoes, and cook until tender but still firm, about 15 minutes. Drain, cool and mash.Preheat oven to 350 degrees F (175 degrees C).In a medium mixing bowl, combine mashed potatoes, 3/4 cup cheese, chili powder, cumin, garlic, salt and pepper. Spoon evenly into tortillas, and roll up. Place rolled tortillas side by side in a 8x8 inch baking pan. Spread enchilada sauce evenly over the top, and sprinkle with remaining cheese. Bake in the preheated oven 15 minutes, or until cheese is bubbly.