Tired of the same old breakfast routine? Shake things up with these incredibly flavorful and budget-friendly Potato Poblano Breakfast Burritos! Packed with smoky poblano peppers, hearty potatoes, and a kick of chili, this simple vegan recipe is the perfect way to fuel your morning. They’re easy to make, perfect for meal prep, and cost less than $2 per serving!
Ingredients
• Serves 3
• 2 tablespoons / 30 ml olive oil
• 2 small potatoes / approx. 300g, diced small
• 2 poblano chilies, seeded and diced
• 1 teaspoon / 3g chili powder
• Salt and freshly ground black pepper, to taste
• 1 medium tomato, diced
• 3 large (10-inch / 25 cm) flour tortillas
Instructions
1. Heat the olive oil in a large skillet over medium-high heat. Add the diced potatoes and poblano chilies and sauté for 6-7 minutes, stirring occasionally, until the potatoes are golden and nearly tender.
2. Stir in the chili powder, salt, and pepper. Add the diced tomato and mix everything to combine.
3. Continue to cook for another 4-5 minutes, until the potatoes are fully cooked and the tomatoes have softened.
4. While the filling cooks, warm the tortillas one at a time in a dry skillet for 30 seconds per side, or wrap in a damp paper towel and microwave for 20-30 seconds until pliable.
5. Spoon the potato and poblano mixture evenly onto the center of each warm tortilla. Fold in the sides and roll tightly to create three burritos. Serve immediately.
Nutritional Information
• Per burrito (approximate)
• Cost: $1.96
• Calories: 265
• Fat: 11g
• Carbohydrates: 35g
• Protein: 5g
• Fiber: 5g
• Sugar: 3g
• Sodium: 453mg
Pro Tips
• for Perfect Burritos
• For a creamier texture, spread a thin layer of mashed avocado or vegan sour cream on the tortilla before adding the filling.
• Boost the protein by adding a cup of black beans or scrambled tofu to the filling during the last few minutes of cooking.
• Make a double batch of the filling and store it in the refrigerator for up to 4 days. Reheat and assemble burritos for a quick breakfast all week.
• These burritos are freezer-friendly. Let them cool completely, wrap individually in foil, and freeze for up to 3 months. Reheat in the microwave or oven.
FAQ
Q: How can I add more protein to these vegetarian burritos
A: To easily boost the protein, stir in a cup of cooked black beans or some crumbled scrambled tofu along with the tomatoes during the last few minutes of cooking. This makes them even more filling and nutritious.
Q: What can I use instead of poblano peppers
A: If you can’t find poblano peppers, a great substitute is one large green bell pepper for a similar mild flavor and texture. For a touch more heat, you could also use Anaheim peppers.
Q: Are these vegan breakfast burritos good for meal prep
A: Yes, they are perfect for meal prep. You can prepare the filling and store it in an airtight container in the refrigerator for up to 4 days. Alternatively, assemble the burritos completely, let them cool, wrap individually in foil, and freeze for up to 3 months for a quick grab-and-go breakfast.
Q: How do I make these burritos creamier without dairy
A: For a wonderful creamy texture, spread a layer of mashed avocado, vegan sour cream, or a plant-based queso on the warm tortilla before adding the potato and poblano filling. This adds richness and healthy fats.
