Get stuck into these delicious and hearty vegetarian burritos, perfect for a weekend breakfast or working from home lunch.  

Serves 5



  280g chopped red potatoes about ¼ inch size pieces 240g chopped bell pepper strips about 2" long ½ tsp salt 170g cooked chickpeas 135g corn 240g salsa 1 tsp ground cumin ⅛ -¼ tsp ground chipotle chilli pepper spice (optional) For the avocado cumin cream: 1 large avocado ½ tsp ground cumin 2 tbsp salsa ½ tbsp water or lime juice ¼ tsp fine sea salt Large Tortillas/Wraps of your choice Optional garnish: fresh chopped jalapenos  


  Begin by preheating your oven to 200°C/400°F/gas 6 and line a baking tray with parchment paper.   Spread the potatoes evenly and season lightly with salt and pepper. Bake for 20 minutes until softened and starting to brown, checking with a fork to ensure they are tender.   After the potatoes have been cooking for around 10 minutes add the peppers to a large pan with 60ml of water. Cook over a medium heat for 5-8 minutes until tender and most of the water has evaporated.   Next add the chickpeas, corn, salsa, cumin and chipotle chilli pepper (if using). Stir well to coat everything and cook for a further 5-10 minutes until everything is heated through and the sauce has thickened.   When the potatoes are done, stir them into the veggie mixture and remove the pan from the heat.   Prepare the avocado cumin cream by processing all the ingredients together in a blender.   Add the cooked vegetable mixture to your tortillas or wrap of choice and drizzle the avocado cream inside and on top for presentation.   For an optional garnish, sprinkle with chopped jalapenos.        

Nutritional Information

*Nutrition does not include tortillas   Calories 202 k/cal Protein 6g Carbs 32g Fats 6g Fibre 7g  
April 16, 2021