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6 servings, 1 topped burrito (217 g) each
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Add potatoes to saucepan of boiling water; cook 8 to 10 min. or just until tender. Drain.
Prepare using 2 cups chopped leftover cooked potatoes or thawed frozen hashbrowns.
Burritos can be assembled and wrapped in parchment ahead of time. Refrigerate up to 24 hours. When ready to serve, bake as directed increasing baking time to 25 to 30 min. or until burritos are heated through.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.