Prepare the Potatoes:

Preheat oven to 400°F (200°C).

Toss diced potatoes with olive oil, salt, pepper, smoked paprika, garlic powder, and onion powder.

Spread on a baking sheet and bake for 25-30 minutes, flipping halfway, until crispy and golden brown.

Assemble the Burritos:

Warm the tortillas slightly to make them pliable.

Spread a layer of refried beans (if using) onto each tortilla.

Add a portion of crispy potatoes, then top with shredded cheddar and Monterey Jack cheese.

Drizzle with sour cream and salsa.

Wrap & Toast the Burritos:

Fold in the sides of the tortilla, then roll tightly into a burrito.

Heat a skillet over medium heat and lightly toast each burrito for 1-2 minutes per side until golden and crispy.

Serve & Enjoy:

Garnish with green onions and extra sour cream or salsa on the side.

Serve warm with guacamole or hot sauce.