Yeah, I know. Tacos, enchiladas, and now burritos. I’m a simple lady, with simple Mexican-related cravings. Actually, these potatoes were a bribe. I can’t remember exactly what I wanted from Josh, but I promised Ranch burritos in return. I was originally going to make a Ranch “chicken” TVP similar to my favorite TVP taco meat, but we were living in some sort of twilight zone where I somehow let the house run low on TVP (but magically had prepared taco TVP in the freezer). Deciding potatoes are always appropriate, I stuffed my face with a carb wrapped in another carb. #sorrynotsorry #Ilovecarbs
Can we ignore that I just hash tagged in the middle of a blog post? I don’t even know who I am anymore. When Josh first started actively using Twitter, I seriously asked him what a hashdog was. (Note to self, make something called a hashdog. It sounds delicious.) I was so far removed from social media, having deleting my Facebook about 2 years prior, that I couldn’t even pretend to be involved, and now I’m throwing around #’s every which way. Send help.
If you’re sending that help this weekend though, you can bypass Michigan and send it right on over to Chicago. We’re headed down that way for a music festival this weekend. Follow me on Insta for all the Chicago-y goodness. If I get over my irrational fear of being judged for photographing my food in restaurants, you might even get a recap next week. If you know any killer restaurants in the area (especially any vegan ones!) let me know in the comments or tweet at me, please! I tried the Chicago Diner last time we were in town, so we might make a stop back in there again for some vegan poutine and a milkshake.
TVP Taco meat (you could sub in your favorite taco meat)
Tortillas (I used whole wheat, could use GF) 4 burrito size or 6 large taco/fajita size
Optional toppings: lettuce, Ranch, sour cream
Preheat the oven to 400 degrees F.
In a large bowl, spritz the potatoes with olive oil spray, tossing/stirring to coat. Add ½ of the Ranch, tossing to coat, spritz with more spray, and add the remaining Ranch. Toss one last time to ensure even coverage.
Spread the potatoes out on a baking sheet and bake for 15 minutes. Stir the potatoes, spritz again and cook an additional 10 minutes. Turn the broiler on high, watching closely, and cook for another 3 – 5 minutes, to get the potatoes crispy.
Briefly microwave the tortillas until they are soft and pliable. I dribble a few drops of water on the tortillas, wrap in paper towel, and microwave for 30 seconds. You can alternatively wrap in foil and place in the oven for a few minutes.
Make each burrito as follows: tortilla, cheese sauce/shreds, potatoes, extra Ranch or sour cream if using, taco meat, lettuce. Careful not to overstuff and roll like a burrito (You can see from the photos that I’m not a burrito rolling expert, or I’d try to give you tips on that).
Take a big bite and enjoy!
We used large taco tortillas and got 6 burritos. It will depend slightly on the size of your shell and how full you are comfortable stuffing. Use GF tortillas (and GF options on linked recipes, when applicable) for a GF burrito. For a vegan burrito:make sure your tortillas are vegan, follow the vegan cheese sauce and dry Ranch recipes linked, and use a vegan Ranch/sour cream.
P.S., If you want a little chuckle, check out this picture of my sister from after her graduation party last weekend. I don’t know what it was, but I was dying over those hash tags (beer, it was the beer. and the margaritas).