Preparation

• Peel and dice the potatoes into ½-inch cubes. Place them in a pot of cold, salted water, bring to a boil, and cook until fork-tender, about 10-15 minutes. Drain well to steam off excess moisture, then lightly mash half and leave the other half chunky. Season with salt and pepper.
• In a large skillet, brown the ground beef over medium-high heat, breaking it up as it cooks. Continue until no pink remains, then drain any excess fat. Add the diced onion and minced garlic, cooking until the onion is softened, about 5 minutes.
• Stir in chili powder, ground cumin, smoked paprika, salt, and black pepper to the beef mixture. Cook for about 1 minute until fragrant, then add the salsa and non-alcoholic beer (or vegetable broth), followed by the black beans and corn. Simmer for 5-7 minutes to meld flavors and reduce liquid.
• In a large bowl, combine the prepared potatoes with the shredded cheddar and Monterey Jack cheeses, adding a portion of the beef and bean mixture. Adjust seasoning if needed and stir in cream cheese or sour cream for an extra creamy touch.
• Warm each flour tortilla individually in a dry skillet or microwave until pliable, making them easier to roll.
• On each tortilla, spoon a generous amount of the filling, sprinkle extra cheese on top, then roll tightly while tucking in the sides to secure everything.
• For a crispy finish, pan-fry the burritos seam-side down in a skillet with oil for 2-3 minutes per side until golden brown, or bake at 375°F (190°C) for 10-15 minutes.