Easy Vegan Mexican Breakfast Burritos

2 cups of chopped red or gold potatoes about ¼ inch size (280 g, you want them this small so they fill the burritos easily)

2 cups of chopped bell pepper strips about 2 inch long (240 g, I used a tricolor bag, but use any you like)

¼ cup water

½ teaspoon fine sea salt

1 cup cooked chickpeas, drained and rinsed if using canned (170 g)

1 cup corn (135 g, I used super sweet Trader Joe's frozen)

1 cup smooth salsa, not chunky (I used Trader Joe's, use a mild one or the burritos will be really spicy)

1 teaspoon ground cumin

⅛ to ¼ teaspoon ground chipotle chile pepper spice (optional for extra heat)

subheading: Avocado Cumin Cream:

1 large avocado

½ teaspoon ground cumin

2 tablespoons salsa

½ tablespoon water

¼ teaspoon fine sea salt

Large Tortillas/Wraps of your choice, I tried some using GF brown rice wraps and some large rectangular ones from Trader Joe's. NOT a fan of the brown rice wraps, yuck. Use ones you like!

Optional garnish: fresh chopped jalapenos

Directions at thevegan8.com

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