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2. Vegan Breakfast Burritos With Salsa

Prep Time: 20 mins

Cook Time: 40 mins

Total Time: 50 mins

Servings: 5

Ingredients

• 2 cups (or 280g) chopped red or gold potatoes

• 2 cups (or 240g) chopped bell pepper that strips about 2 inch long

• 1/2 teaspoon salt

• 1 cup (170g) cooked chickpeas, that drained & rinsed if using canned

• 1 cup (135g) corn

• 1 cup (240g) smooth salsa

• 1 teaspoon ground cumin

• 1/8-1/4 teaspoon ground chipotle chili pepper spice

• AVOCADO CUMIN CREAM

• 1 large avocado

• 1/2 teaspoon ground cumin

• 2 tablespoons (30g) salsa

• 1/2 tablespoon lime juice

• 1/4 teaspoon fine sea salt

• Large Tortillas/Wraps of your choice

• Optional garnish: fresh chopped jalapenos

Instructions

• To begin with, you'll need to broil your potatoes. Preheat the stove to 400°F (204°C) and line a sheet container with material paper, so they don't stick. Spread the slashed potatoes out equitably and season softly with salt and pepper. Ensure you've cleaved your potatoes around 1/4 inch each. Heat for 20 minutes until delicate and beginning to brown. Ensure they are finished by checking one with a fork.

• While the potatoes are cooking, cleave your chime peppers into 2 inch strips. Get every one of your chickpeas, corn and flavors prepared. When there is around 10 minutes left cooking for your potatoes, you can begin to cook the ringer peppers. That way everything ought to be done likewise time.

• Add your ringer peppers to a large dish with a 1/4 cup (60g) water. Go to medium heat and cook for 5-8 minutes until delicate and the water is essentially completely vanished. Try not to proceed onward to the subsequent stage until all the water has vanished.

• Add the chickpeas, corn, salsa, cumin and chipotle chili pepper (if utilizing). Mix well to cover everything. Cook 5-10 minutes until everything is heated through and the sauce has thickened up. At the point when the potatoes are done, mix them in last to the veggie combination and remove the dish from the heat.

• While the veggie combination is cooking, set up the avocado cumin cream by handling the fixings either in a food processor or for quicker outcomes, I just used a hand submersion blender. Mix until smooth. Add more water on the off chance that you need it more slender.

• Add the cooked veggie blend to your tortillas and shower the avocado cream inside and on top for show, whenever wanted. Add discretionary hacked jalapeno for embellish. I cherished the jalapeno, yet left it off for my hubby and girl. The avocado cream is just acceptable destroyed right, as it will become earthy colored.

• You can wrap extra burritos firmly in foil (less the avocado cream) and store them in the cooler. Simply reheat in a toaster or standard broiler at 300°F until warmed through.