In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced potatoes and cook until they are tender and slightly crispy, about 10-12 minutes. Remove from skillet and set aside.

Sauté the Vegetables

In the same skillet, add the remaining tablespoon of olive oil. Add the chopped onion, minced garlic, and chopped green bell pepper. Sauté until the vegetables are soft, about 5 minutes.

Brown the Beef

Add the ground beef to the skillet with the sautéed vegetables. Cook until the beef is browned, breaking it apart with a spatula, about 7-10 minutes.

Combine Ingredients

Stir in the diced tomatoes, cooked potatoes, ground cumin, salt, black pepper, and taco seasoning. Cook for another 3-5 minutes until heated through and well combined.

Assemble the Burritos

Warm the flour tortillas slightly to make them pliable. Place a generous amount of the picadillo filling in the center of each tortilla. Top with shredded cheddar cheese and a dollop of sour cream.

Wrap and Serve

Fold the sides of the tortilla over the filling, then roll it up tightly from the bottom. Serve immediately, garnished with extra sour cream if desired.