Vegan Potato and Peppers Breakfast Burrito
A hearty, savory burrito packed with crispy potatoes, colorful bell peppers, and bold spices, all wrapped in a soft, warm tortilla.
Ingredients
For the Potato & Peppers Filling:
- 1 medium potato diced, skin on for extra nutrients
- ½ cup red bell pepper chopped, for sweetness
- ½ cup green bell pepper for color and crunch
- 1 tbsp olive oil for crispy perfection
- 1 clove garlic minced, because flavor matters
- ½ tsp smoked paprika adds a smoky kick
- ½ tsp cumin for warmth and depth
- ¼ tsp salt adjust as needed
- ¼ tsp black pepper for balance
For the Burrito Assembly:
- ½ avocado sliced, for creaminess
- ¼ cup red onion finely chopped
- 2 tbsp salsa because burritos deserve it
- 2 large whole wheat tortillas or your favorite wrap
Instructions
- Dice potatoes into small cubes for even cooking.
- Heat olive oil in a pan over medium heat.
- Add potatoes and cook for 10 minutes, stirring occasionally.
- Toss in bell peppers, garlic, smoked paprika, cumin, salt, and black pepper.
- Sauté everything for another 5-7 minutes until potatoes are golden and crispy.
- Warm tortillas in a pan or microwave for a few seconds.
- Layer avocado slices, cooked potatoes, peppers, red onion, and salsa onto each tortilla.
- Roll the burrito tightly, making sure nothing escapes.
- Slice in half and enjoy immediately (or wrap for later).
Notes
Nutritional Values (Per Serving)
- Calories: ~350
- Total Fat: 14g
- Saturated Fat: 2g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 9g
Vitamins & Minerals (Per Serving)
- Vitamin C: 40% DV
- Iron: 15% DV
- Potassium: 22% DV
- Folate: 18% DV
- Magnesium: 12% DV
Additional Notes & Tips
- Want more protein? Add black beans or tofu.
- Like it spicy? Throw in some jalapeños or hot sauce.
- Meal prep hack: Cook the filling ahead and assemble fresh.
- Crispy upgrade: Roast the potatoes in the oven for extra crunch.