In a large skillet, heat the 2 tablespoons of extra virgin olive oil over medium heat. Add the chopped russet potato and yellow onion. Sauté for about 5-7 minutes, or until the potato is tender and the onions are translucent.
Stir in the chipotle chili powder, chili powder, garlic powder, and a pinch of kosher salt. Mix well and cook for another 2 minutes, allowing the spices to bloom and coat the vegetables.
Add the seeded and chopped poblano peppers to the skillet. Continue to cook for an additional 5 minutes, stirring occasionally, until the poblanos are soft and slightly charred.
Once the vegetables are cooked, remove the skillet from heat. Stir in the drained black beans, smashed avocado, and shredded pepper jack cheese. Mix until all ingredients are well combined.
Warm the large tortillas in a separate skillet or microwave for a few seconds until they are pliable. This will make it easier to roll the burritos without tearing the tortillas.
Lay a tortilla flat and spoon a generous amount of the filling mixture into the center. Top with a spoonful of tomato salsa, a handful of fresh cilantro, and a few slices of jalapeños if you like some extra heat.
Fold the sides of the tortilla over the filling, then roll from the bottom to the top, ensuring it’s tightly wrapped. Repeat this process for the remaining tortillas.
In the same skillet used for the vegetables, add a little more olive oil if necessary and heat over medium-high heat. Place the assembled burritos seam-side down in the skillet. Cook for about 3-4 minutes on each side until golden brown and crispy.
Remove the burritos from the skillet and let them cool slightly. Serve with plain Greek yogurt or sour cream, a drizzle of lime juice, and extra salsa on the side for dipping. Enjoy the crispy exterior and the delicious flavors inside!
