Ingredients (use vegan versions):

  • a package of chapatis
  • a small can of corn kernels
  • a large can of no fat refried beans (black ones are good)
  • 6 roasted New Mexican hot chillies
  • 3 baked potatoes
  • 1 jar Pace pico de galo


Heat the beans, chillies, and corn together in a large pot
over a low heat and stir frequently so the beans don’t stick.
When they are approaching temperature,(they “huff and puff” small
clouds of steam), heat a small frying pan. I think it was Michelle
who raved about Circulon several weeks ago and got me to buy one of
their “trial pans”. It’s about eight inches round has almost no
“lip”, and is super non-stick. I use this to heat the chapatis for
about 30 seconds each, or until they’re hot to the touch.

To assemble, spoon about 3 tbs of the bean/corn/chilli mixture onto
a chapati. For those of you new to burritos, the “stripe” of beans
should be about two inches in from the edge of the chapati. The
“stripe” should be about 1 inch wide and about 1/2 an inch thick.

Dot the beans with slices of baked potato (cut about 1/8 inch thick).
Top the potatoes with 2-3 tsp of the pico de galo. Now roll up the
chapati and tuck the edges in, or just squeeze the edges together.

These burritos are good when first assembled, but I especially
like them cold the next day for lunch.


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