Spicy Peruvian Burritos

Preheat oven to 425F. Gather ingredients and chop vegetables.

Dice the [yam or sweet potato] into 0.5 inch cubes and place on a parchment-lined sheet pan. Toss with a little [olive oil], and a generous pinch of [salt] and [black pepper]. Bake for 20-25 minutes until crispy and tender. Start 25m timer

While [yam or sweet potato] bake, combine dry quinoa (0.75 cup), water (1.5 cups), and a pinch of [salt] in a medium pot. Bring to a boil, then cover, reduce heat to low, and cook for 15 minutes until water is absorbed. Turn off heat and keep covered. Fluff before serving. Start 15m timer

Simultaneously, heat olive oil (1 tbsp) in a large skillet over medium-high heat. Sauté onion (0.5) for 2-3 minutes until soft. Add cloves (4 garlic), corn kernels (1 cup), bell pepper (1 red), and chili (1 poblano). Reduce heat to medium and sauté for 10 minutes until tender. Season with salt (0.5 tsp), cumin (1 tsp), coriander (1 tsp), and dried oregano (0.5 tsp). Set aside. Once [yam or sweet potato] are tender, add them to the sautéed vegetables. Start 10m timer

While vegetables sauté, blend raw cashews (0.33 cup) and water (0.33 cup) in a blender until creamy. Add cloves (2 garlic), jalapeno (0.5), salt (0.5 tsp), cilantro (1.5 cups), and lime juice (1 tbsp). Blend until smooth. Transfer to a small bowl.

Place refried black beans (1 can) into a medium pot. Add water (0.25 cup) to loosen. Warm gently over medium-low heat, whipping with a fork until smooth and creamy. Add a drizzle of oil (1 tbsp), salt (0.25 tsp), chili powder (0.5 tsp), and cumin (0.5 tsp). Stir until creamy and flavorful. Cover and turn heat off.

Warm tortillas (4 extra-large) (over a gas flame or in the oven). Spread with [whipped black beans], then add a few tbsp [quinoa], 0.5 cup [veggies], and 2-3 tbsp [Aji Verde Sauce]. Roll up.

Spoon [whipped black beans] into a bowl. Top with [quinoa], [veggies], and [Aji Verde Sauce]. Garnish with [avocado slices], [diced tomatoes], [cilantro], [pumpkin seeds], or [sunflower sprouts].