Get stuck into these delicious and hearty vegetarian burritos, perfect for a weekend breakfast or working from home lunch.
280g chopped red potatoes about ¼ inch size pieces
240g chopped bell pepper strips about 2" long
½ tsp salt
170g cooked chickpeas
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.
*Nutrition does not include tortillas
Calories 202 k/cal