Name: Spicy Peruvian Burritos
Prep time: 18 min
Cook time: 42 min
Total time: 60 min
Yield: 4 servings
Ingredients: 1 null yam or sweet potato (diced); null null olive oil; null null salt (to taste); null null black pepper (to taste); 0.75 cup dry quinoa (or sub rice); 1.5 cups water; null pinch salt; 1 tbsp olive oil; 0.5 null onion (diced); 4 cloves garlic cloves (rough chopped); 1 cup corn kernels (or sub frozen corn or diced zucchini); 1 null red bell pepper (diced); 1 null poblano chili; 0.5 tsp salt; 1 tsp cumin; 1 tsp coriander; 0.5 tsp dried oregano; 1 can refried black beans; 1 tbsp oil; 0.25 tsp salt; 0.5 tsp chili powder; 0.5 tsp cumin; 0.25 cup water; 0.33 cup raw cashews; 0.33 cup water; 2 cloves garlic cloves; 0.5 null jalapeno (or 0.5 serrano chili); 0.5 tsp salt; 1.5 cups cilantro (small stems ok); 1 tbsp lime juice

Instructions

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1

Preheat oven to 425F. Gather ingredients and chop vegetables.
2

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.
3

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.
4

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.
5

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.
6

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.
7

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.
8

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].