Potato Veggie Burrito

Directions

1. Heat oil in large rondeau pan or tilt fryer to medium-high heat; cook potatoes, black beans, onions, garlic, cumin, paprika, salt and pepper for 8 to 10 minutes or until potatoes are golden and onions are tender. Makes 4 quarts.

2. Spread 2 tbsp (1 oz) guacamole evenly down along center of each tortilla, leaving 1-inch border. Top with 5 oz potato and bean mixture, 2 tbsp (1 oz) salsa and 1/4 cup (0.8 oz) lettuce.

3. Fold up bottom of tortilla over filling, then fold in sides and roll up tightly starting from the bottom. Arrange in hotel pan and keep warm for service. Serve 1 burrito per serving with lime wedge.