I was trying to use up our CSA veggies this morning, and instead of a tofu scramble I decided to go with a potato base. Despite the green chiles and the jalapeno, this dish is NOT very spicy. Just be sure not to allow any jalapeno seeds into your dish, or the spice factor with increase exponentially.
Enjoy! We've each had two for breakfast this morning, and we're glad to share our happy tummies with you!
Green Chile Corn and Potato Burritos
Cooking Time: About a 1/2 hour
Makes about 6 burritos
- 1 medium yellow onion, diced
- 2 Tbsp of canola oil or vegetable oil
- 3 cups of gold potatoes, cut into 1 inch sticks or chunks
- 2 small sweet peppers, diced
- 1/2 cup Lentil Sage Field Roast or other meat substitute, diced (optional)
- 8 oz stewed green chile*
*We found a great jar of Monroe's Stewed Green Chile in Albuquerque, NM, but you can use an alternative or make your own by stewing up some green chile, tomatoes, slat garlic powder, water, and lemon juice.
Heat the oil in a skillet on medium high heat. Add onion and stir occasionally until onion is fragrant and almost translucent. About 6-8 minutes. Add potatoes and fry them up on a higher heat, stirring frequently. This creates those browned crunchy parts I love! After about 10 minutes or so add in the peppers, Field Roast, and stewed green chile. Allow to simmer until the potatoes are easily pierced with a fork.
- 3 ears of fresh corn with kernels removed
- 1 large jalapeno, seeded and diced
- 1 Tbsp of Earth Balance
- Salt and pepper to taste
- Vegan cheese for sprinkling (optional)
While the potatoes are cooking, cut your corn kernels from the cob and prepare the jalapeno. I don't have to tell you to wear gloves or keep your fingers out of your eyes. Someone else will have to finish your meal if you forget and blind yourself temporarily! Toss corn, jalapeno, and butter together in a skillet over medium high heat. Go for the same brown crunch on the corn by letting it sit a bit before stirring. Add in salt to taste.
When you assemble your burrito, simply warm up a wheat tortilla in the microwave for 30 seconds, add a heaping spoonful both the potatoes and the corn, and roll that baby up. You can use salsas or other condiments, but give it a try without them at first. The flavors are a bit spicy and sweet, and the juicy corn and oil in the potatoes create a yummy sauciness.
*Image courtesy Flickr creative commons.