Potato and Pepper Breakfast Burritos

I made a breakfast feast over the weekend! It all came out so delicious that I can't wait to share this recipe and the photos with you.

Potato and Pepper Breakfast Burritos
dairy free, vegan * Serves 2 to 3 
adapted from spabettie 
 
3-4 small potatoes, cubed
1 small sweet onion, sliced into strips
1 orange bell pepper, sliced into strips 
olive oil 
tortillas or wraps of your choice

optional toppings:
avocado, salsa, arugula, spinach or other greens





 


Preheat oven to 350.

Chop the potatoes, and spread out in a single layer on a baking sheet. Drizzle or spray with olive oil and add a little pepper or other spice of your choice. Roast for 20 minutes, turning them over at 10 minutes in. 

Chop the bell pepper and onion slices and arrange them in a single layer on another baking sheet. Once the potatoes have cooked for 20 minutes, add these to the oven and cook both trays for another 10-15 minutes, turning halfway through.

 





Warm your tortillas slightly in the oven or on the stove and then create your burrito.
Layer on the potatoes, peppers, onion and whatever else you'd like. Fold the wrap and enjoy! 

I served these delicious burritos with arugula, spinach, avocado, and salsa. We also had some fantastic grapefruit on the side.

 A successful breakfast!

This was fun to make on a weekend morning, and I felt I redeemed myself a little bit for a recipe fail the night before... haha. 

What do you like on your burritos or wraps?
Another new favorite of mine is sweet potato and black beans.