A potato burrito at Casa Que Pasa. Photo by Joe Rudko/The AS Review

Shawna Leader and Allison Milton/The AS Review

If you’ve ever been to Casa Que Pasa, someone has probably told you to get the potato burrito. But what happens when Casa is far away and your hunger is all too close? The solution is to make your own. The Cooking on a College Budget columnists have conducted some research and come up with a recipe that not only tries to replicate the potato burrito but tweaks it as well. The potatoes in the burrito at Casa were deep fried and extra crunchy; we decided to use baked potatoes instead. Also, the burrito contained very little cheese. If you haven’t noticed already, we’re big fans, so in our version we recommend as much cheddar as the tortilla can hold.

Part of the meal consisted of figuring out what the precise ingredients were. The sauce was the most difficult; after an extensive debate over whether the burrito contained sour cream or ranch dressing, we settled on sour cream mixed in with a little chili powder for a smoky flavor.

That’s one of the best things about eating in restaurants and then cooking at home: you get some inspiration, and then the idea is yours to build upon.


Large flour tortillas; refried beans; grated cheddar cheese; sour cream; chili powder; 1 potato, cut lengthwise into slices and cooked in the microwave.

How to do it: Since opinions about the contents of burritos may vary, we’ve left most ingredient amounts up to you. How much of each you use will depend on what you want more of, as well as the size of your tortilla. Casa uses huge burrito tortillas, but this recipe would work for smaller burritos as well.