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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.

Servings 2
Calories 472 kcal
Author Adams Media


  • 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


  1. In a large skillet over medium-high heat, add oil and sauté potatoes and poblanos until potatoes are almost soft, about 6–7 minutes.

  2. Add chili powder, salt, black pepper, and tomato, and stir well to combine.

  3. Continue cooking until potatoes and tomatoes are soft, another 4–5 minutes.

  4. To serve, wrap in warmed wheat tortillas and drizzle with hot sauce.

Nutrition Facts
Potato-Poblano Breakfast Burritos
Amount Per Serving
Calories 472
% Daily Value*
Sodium 17mg1%
Carbohydrates 77g26%
Fiber 14g58%
Sugar 6g7%
Protein 13g26%
* Percent Daily Values are based on a 2000 calorie diet.