Burritos Chicos de Frijol y Papa (Bean and Potato Mini Burritos)
Small flour tortilla burritos stuffed with spiced fried potatoes and thick pot beans, with red salsa for dipping.
Made with Salsa roja (cooked red salsa) and Flour tortillas and Frijoles de la olla (pot beans). Make a batch of the base first, then this takes minutes. Skip to the method
- Time40 min
- LevelEasy
- Costabout £1.09 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Boil the potato cubes in salted water for 5 to 6 minutes, until just tender. Drain well and let the steam rise off.
5 min 30 s - 2
Heat 2 tbsp of the oil in a large frying pan and fry the potatoes for 8 to 10 minutes, turning, until golden. Add the onion and cook for 5 minutes.
14 min - 3
Stir in the garlic, cumin, paprika and salt and cook for 1 minute. Remove from the pan and keep warm.
- 4
In the same pan, heat the remaining oil and add your ready made pot beans (see the base recipe) with a splash of broth. Mash and cook for 6 minutes until thick.
6 min - 5
Warm your flour tortillas (see the base recipe) one at a time in a dry pan until soft and pliable.
- 6
Down the centre of each tortilla, spoon some beans, potatoes, avocado, a spoonful of your ready made salsa roja (see the base recipe) and coriander. Fold in the sides and roll tightly.
- 7
Toast the burritos seam side down in a hot dry pan for 1 to 2 minutes until lightly golden. Serve with extra salsa.
2 min
Tips
- Drain the potatoes well and dry them in their own steam so they brown rather than steam in the pan.
- Thick beans are the glue. If the filling is loose, cook the beans a few more minutes to reduce.
- Toast the sealed burritos seam side down first so they stay closed.
Storing and freezing
Cool and keep the filling in the fridge for up to 3 days. Wrapped burritos freeze well for up to 3 months. Reheat until steaming hot all the way through.
Questions
Why add potato to a burrito?
Potato and beans is a very common home filling in northern Mexico. The potatoes make the burrito hearty and filling without needing meat or cheese.
Are these burritos vegan?
Yes, if your tortillas contain no milk or egg, as in the flour tortillas base. The beans, potatoes, avocado and salsa are all plant based.
Can I freeze them?
Yes. Cool the wrapped burritos fully, wrap each in foil and freeze for up to 3 months. Reheat from frozen in a 180 C oven for 25 minutes until steaming hot all the way through.
More made with salsa roja (cooked red salsa)
Sopes de Pollo Asado (Thick Masa Cups with Chicken)
GFEFNFAlbóndigas al Pastor en Salsa Roja (Pastor Meatballs in Red Salsa)
DFEFNFFideo Seco con Queso (Toasted Vermicelli in Red Salsa with Queso)
EFNFVBurritos de Papa con Huevo (Potato and Egg Burritos)
DFNFVDouble check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.