Potato Poblano Breakfast Burritos
2 tablespoons olive oil
2 small potatoes, diced small
2 poblano chilies, diced
1 teaspoon chili powder
Salt and pepper to taste
1 tomato, diced
3 flour tortillas, warmed
Heat olive oil in a pan and add potatoes and chilies, sautéing until potatoes are almost soft, about 6–7 minutes.
Add chili powder, salt and pepper, and tomato, and stir well to combine.
Continue cooking until potatoes and tomatoes are soft, another 4–5 minutes.
Warm the flour tortillas in the microwave for 10 seconds.
Wrap the potato mixture in the warm tortillas.