Preheat oven to 450 degrees F.

Cube potatoes into bite sized pieces.

Toss potatoes with the oil and taco seasoning and lay in a single layer on a greased baking sheet.

Bake for 25-35 minutes or until fork tender.

Shorter time for softer potatoes or longer time for potatoes that crisp up a bit.

To a medium pot over medium heat, add in rinsed and drained rice and toast it for 2-3 minutes.

Next add the broth, salt, pepper, and bay leaves. Bring to a boil and then reduce heat to simmer and cover. Cook according to package instructions for length of time.

Once rice is done, let it sit, covered for 10 minutes. Remove bay leaves.

Then, add in the chopped cilantro, lime zest, and both lime and lemon juice.

Stir together and fluff with a fork.

For the cheese sauce, add pour all ingredients into a high powered blender.

Blend for 5 minutes or until a thickened, creamy, well-combined sauce. Serve warm.

To a burrito shell, add approximately ½-¾ cup of rice, ½ cup roasted potatoes, and 1-2 tablespoon nacho cheese sauce. Roll up the burrito and serve!