Smoky Potato, Corn and Poblano Burrito | Idaho Potato Commission

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