There’s no better way to start the day than with a filling breakfast. Ok, a cup of coffee, too. But you know we can’t resist a good breakfast burrito. Because honestly, who wouldn’t want all that warm, spicy goodness wrapped up in a tortilla before even starting work for the day?
This potato poblano breakfast burritos recipe doesn’t come with a long list of ingredients, and you don’t need to wake up at 5 am to make it. Potatoes, chili peppers and tomatoes are the main ingredients, and some hot sauce on top makes the whole thing truly tasty.
If you’re drooling just looking at this photo, there’s more where that came from…
The Spicy Plant–Based Cookbook: More Than 200 Fiery Snacks, Dips, and Main Dishes for the Plant-Based Lifestyle features easy, plant–based recipes that take everyday meals from “blah” to “bam”! This is the perfect book for vegan and vegetarian eaters – or anyone looking to incorporate more plants into their diet – who want to kick things up a notch and enjoy meals bursting with spicy flavor. From Jalapeno Hash Browns to Mango Chili Sorbet, this book has recipes for every meal of the day and also includes a beginner-friendly guide to the plant–based diet.
Scroll down for the potato-poblano breakfast burritos recipe and consider buying The Spicy Plant-Based Cookbook on amazon or wherever you buy your books!
Potato-Poblano Breakfast Burritos
Excerpted from The Spicy Plant-Based Cookbook by Adams Media. Copyright © 2021 by Simon & Schuster, Inc. Used with permission of the publisher, Adams Media, an imprint of Simon & Schuster. All rights reserved.
- 2 tablespoons olive oil
- 2 small russet potatoes diced small
- 2 medium poblano chili peppers stemmed, seeded, and diced
- 1 teaspoon chili powder
- 1⁄8 tsp salt
- 1/8 tsp black pepper
- 1 medium tomato cored and diced
- 2 10" wheat tortillas, warmed
- 1 teaspoon hot sauce
In a large skillet over medium-high heat, add oil and sauté potatoes and poblanos until potatoes are almost soft, about 6–7 minutes.
Add chili powder, salt, black pepper, and tomato, and stir well to combine.
Continue cooking until potatoes and tomatoes are soft, another 4–5 minutes.
To serve, wrap in warmed wheat tortillas and drizzle with hot sauce.