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.
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.