Step 1: Potato Power

Preheat your oven to 425°F. Toss those diced potatoes with oil, salt, paprika, garlic powder, and pepper until they’re all coated and happy. Spread them on a large baking sheet in a single layer (don’t crowd them or they’ll steam instead of crisp). Roast for 25-30 minutes, flipping once halfway through, until they’re golden brown and crispy on the outside but fluffy inside.

Step 2: Beef Boss Mode

While potatoes are doing their thing, heat a large skillet over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until it’s browned and cooked through (about 6-8 minutes). Add diced onion and cook until softened, about 4-5 minutes. Add garlic and cook for another minute until fragrant.

Step 3: Season That Meat

Sprinkle in the taco seasoning and add 1/4 cup water. Stir everything together and let it simmer for 2-3 minutes until the liquid is absorbed. Add drained tomatoes and black beans (if using). Cook for another 2-3 minutes until everything is heated through and smells incredible.

Step 4: Assembly Line Time

Lay out your tortillas on a clean surface. This is where it gets fun but also messy, so maybe put on an apron or accept that you’re about to look like you wrestled with a burrito.

In the center of each tortilla, add:

• About 1/3 cup of the beef mixture
• A generous handful of those crispy potatoes
• A good sprinkle of both cheeses
• A dollop of sour cream
• A spoonful of salsa
• Some green onions and cilantro

Step 5: The Roll

Here’s the secret to burrito rolling: don’t overfill (I know, it’s tempting). Fold in the sides first, then roll tightly from the bottom up. If it’s fighting you, you probably put too much stuff in. No shame — just eat the overflow and try again.

Step 6: Crispy Finish (Optional but Amazing)

Heat a large skillet over medium heat. Place burritos seam-side down and cook for 2-3 minutes until golden and crispy. Flip and cook another 2-3 minutes. This step makes them extra special and helps seal everything in.