Vegan Breakfast Burritos With Salsa

THE VEGAN 8
16Ingredients
50Minutes
260Calories

Ingredients

US|METRIC
  • 2 cups gold potatoes (or chopped red, about 1/4 inch size pieces, You want them this small so they fill the burritos easily)
  • 2 cups chopped bell pepper (strips about 2 inch long, I used a tricolor bag, but use any you like)
  • 1/2 teaspoon salt
  • 1 cup cooked chickpeas (drained and rinsed if using canned)
  • 1 cup corn
  • 1 cup salsa (smooth, I use medium heat, but use mild for kids)
  • 1 teaspoon ground cumin
  • 1/4 teaspoon spice (ground chipotle chile pepper, optional)
  • 1 avocado (large)
  • 1/2 teaspoon ground cumin
  • 2 tablespoons salsa
  • 1/2 tablespoon water (or lime juice)
  • 1/4 teaspoon fine sea salt
  • tortillas (Large, /Wraps of your choice)
  • Garnish:
  • chopped jalapenos
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    NutritionView More

    260Calories
    Sodium42% DV1010mg
    Fat15% DV10g
    Protein16% DV8g
    Carbs13% DV39g
    Fiber44% DV11g
    Calories260Calories from Fat90
    % DAILY VALUE
    Total Fat10g15%
    Saturated Fat1.5g8%
    Trans Fat
    Cholesterol
    Sodium1010mg42%
    Potassium1090mg31%
    Protein8g16%
    Calories from Fat90
    % DAILY VALUE
    Total Carbohydrate39g13%
    Dietary Fiber11g44%
    Sugars6g12%
    Vitamin A15%
    Vitamin C140%
    Calcium10%
    Iron25%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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