Prepare barbecue grill for direct cooking.

Place potatoes in 1-1/2-quart pan; cover halfway with water. Bring to a boil. Cover; cook over medium heat about 8 minutes or until tender. Drain; stir in cheese, green onions and 1/4 teaspoon salt. Keep warm.

Meanwhile, cut tomatoes in half lengthwise. Remove seeds. Grill tomatoes, skin-side down, on grid over hot coals about 5 minutes or until skin is blackened and tomatoes are very tender. Combine cilantro, jalapeño pepper, red onion and garlic in food processor; process using on/off pulsing action until finely chopped. Transfer to microwavable bowl. Place tomatoes, water, lime juice, cumin and remaining 1/2 teaspoon salt in food processor; process until smooth. Add to pepper mixture; keep warm.

Lightly spray tortillas on both sides with cooking spray; grill 1 minute on each side or until warmed.

Cover one side of each tortilla with 1 tablespoon tomato sauce. Immediately spread about 1/4 cup warm potato mixture down center of tortilla; roll to enclose filling. Spoon about 3 tablespoons sauce over burrito. Repeat to make 12 burritos. Serve immediately.