Chili Potato Burritos

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Potatoes take the place of meat in this spicy veggie recipe.

Ingredients

4 potatoes, peeled and chopped
1 C. shredded Colby-Monterey Jack cheese
2 tsp. chili powder
1 tsp. ground cumin
1 clove garlic, minced
Salt and pepper to taste
8 6" flour tortillas
1/2 C. red enchilada sauce

Directions

Bring 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 C. cheese, chili powder, cumin, garlic, salt and pepper. Spoon evenly into tortillas, and roll up. Place rolled tortillas side by side in an 8x8"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.