Chef: Brandi Doming; Vegan 8
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
- 2 c chopped red or gold potatoes about ¼” size. (you want them small so they fill burritos easily)
- 2 c chopped bell pepper strips about 2” long (a tri-color bag is great!)
- ¼ c water
- ½ t fine sea salt
- 1 c cooked chickpeas, drained and rinsed (if using canned)
- 1 c corn
- 1 c smooth salsa, not chunky ( I use mild or may too spicy for some)
- 1 t ground cumin
- ¼ t – 1/8 t ground chipotle chili pepper spice (optional for extra heat)
Avocado Cumin Cream (If you eliminate the cream, this recipe would be PP)
- 1 lg avocado
- ½ t ground cumin
- 2 T salsa
- ½ T water
- ¼ t fine sea salt
- Whole Grain Tortilla Wraps of your choice.
Optional Garnish: fresh chopped jalapenos
- First, you’ll need to roast your potatoes. Preheat the oven to 400 degrees F and line a sheet pan with parchment paper, so they don’t stick. Spread the chopped potatoes out evenly and season lightly with salt and pepper. Mae sure you’ve chopped your potatoes about ¼” inch each. Bae for 20 minutes until tender and starting to brown. Make sure they are done by checking one with a fork.
- While the potatoes are cooking, chop our bell peppers into 2” strips. Get all your chickpeas, corn and spices ready. When there is about 1- minutes left cooking for your potatoes, you can start to cook the bell peppers. That way everything should be done the same time.
- Add your bell peppers to a large pan with the ¼ c water. Turn to medium heat and cook for 5-8 minutes until tender and the water is basically all evaporated. Don’t move on to the next step until all the water has evaporated.
- Add the chickpeas, corn, salsa, cumin and chipotle chile pepper (if using). Stir well to coat everything. Cook 5-10 minutes until everything is heated through and the sauce has thickened up.
- While the veggie mixture is cooking, prepare the avocado cumin cream by processing the ingredients either in a food processor or for faster results, I just used a hand immersion blender. Blend until smooth. Add more water if you want it thinner.
- Add the cooked veggie mixture to your tortillas and drizzle the avocado cream inside and on top for presentation, if desired. Add optional chopped jalapeno for garnish. I loved the jalapeno, but left it off for my hubby and daughter. The avocado cream is only good eaten right away, as it will turn brown.
- You can wrap extra burritos tightly in foil (minus the avocado cream) and store them in the fridge. Just reheat in a toaster oven or regular oven at 300 degrees F until warmed through.
- If you are in the mood for a cheesy Mexican burrito, then be sure and add my Easy Vegan Mexican Cheese Sauce to it for total bliss.
Follow BRANDI @ http://thevegan8.com/ You’ll find lots of baked goods here, as I’ve been a baker all my life, it’s my passion! Hope you love the recipes! Share remarks on Instagram , tag me @thevegan8 and be sure to use my tag #@thevegan8 or share them on my Facebook page.