Vegan Breakfast Burritos with Salsa

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

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

½ teaspoon salt

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

1 cup (135g) corn

1 cup (240g) smooth salsa (I use medium heat, but use mild for kids)

1 teaspoon ground cumin

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

subheading: AVOCADO CUMIN CREAM:

1 large avocado

½ teaspoon ground cumin

2 tablespoons (30g) salsa

½ tablespoon water or lime juice

¼ teaspoon fine sea salt

Large Tortillas/Wraps of your choice

Optional garnish: fresh chopped jalapenos

Directions at thevegan8.com

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