Ingredients:

• 1 large Idaho® russet potato, diced into 1/2˝ cubes – ok to leave the skin on
• 4 teaspoons olive oil, divided
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• 1/4 teaspoon kosher salt
• 1/4 cup onion, chopped
• 2 garlic cloves, rough chopped
• 1 large poblano chili, seeded and cut into thin strips
• 1 1/2 cups corn (fresh or frozen fire roasted)
• Salt and pepper to taste
• Squeeze of lime
• 2 tablespoons cilantro
• 2 extra large whole wheat tortillas
• Optional additions: hot sauce, jack cheese, cotija, or Mexican sour cream

Directions:

1. Preheat oven to 425°F.
2. Toss potatoes with 2 teaspoons olive oil, spices and salt and place on a sheet-pan. Roast until fork tender, about 20 -25 minutes.
3. While potatoes are roasting, sauté onion, garlic and poblano chili in remaining 2 teaspoons of olive oil over medium-low heat until tender, golden and fragrant, about 7-8 minutes.
4. Fold in the corn and cook until heated through, another 3-4 minutes, increasing heat to medium.
5. Season with salt and pepper and a squeeze of lime.
6. When potatoes are done assemble burritos. Divide potatoes and poblano filling among tortillas. Sprinkle with cilantro, add hot sauce or cheese if you like.
7. Roll up and serve.