½ potato, diced (can be white potato or sweet potato)
½ red bell pepper, seeded and diced
1 tomato, diced
¼ tsp chili powder
½ tsp ground cumin
½ tbsp fresh lime juice
½ cup black beans – I like the Eden brand or you can soak overnigh with kombu seaweed and cook in the instapot to reduce the lectins
1 whole-wheat or brown rice tortilla
2 oz guacamole or ¼ fresh avocado sliced
Cook diced potatoes in a large pot of boiling water for about 5 minutes, or until softened and then drain. Preheat a large skillet over medium heat, add a thin layer of water or vegetable broth and cook potatoes for another 5 minutes if boiling.
Add in red pepper, tomato, chili powder, cumin and lime juice. Mix well, and cook for a few minutes more. Add salt & pepper to taste. Stir in the black beans and cook just until heated through. Scoop mixture onto tortilla, top with guacamole,wrap up burrito style and serve. I like to top mine with a bit of Red Sauce and a bit of queso fresco.
Red Sauce Recipe
4 large tomatoes
2 TBSP tomato Paste
½ Chipotle Pepper adobo or if you really like it hot then use a whole one
1-3 cloves of garlic depending on your taste
2 tsp onion powder
1 tsp chili powder
½ tsp ground cumin
1 ½ - 2 tsp Himalayan salt to taste
You can char the tomatoes in several ways, you can place tomatoes on a hot, oiled grill and grill them until charred on most sides, but not falling apart… or you can use a small torch and char them that way, some people do it in the oven but I find they get too soft and fall apart by the time the oven chars them unless you put them under the broiler… in which case watch them carefully to make sure they don’t burn.
Set them aside to cool for 2-3 minutes, then carefully peel the skins off (I used tongs and a fork for this or a heat resistant cooking glove) and I also cut out the stems.
Place the tomatoes in a blender with the rest of the sauce ingredients, adding only a teaspoon of the salt to start then taste and add more later if you desire. Warm a large saute pan over low-medium heat. Puree the sauce ingredients until completely smooth, then pour into the pan. Bring to a simmer and cook for 10-15 minutes, uncovered, or until the sauce has thickened. Taste and season as necessary for your taste.
Another option is to top with Mango Gazpacho… see recipe below:
Mango Gazpacho
10 ounces of frozen mango chunks
1 fresh mango, cored and diced - diced into no larger than ½ inch cubes I like them a bit smaller than this
1 cucumber, seeded and diced
¼ cup diced red onion
fresh cilantro
½ red bell pepper, seeded and diced
Combine frozen mango and broth (start with a splash) and blend until smooth, thick and creamy, adding more broth as necessary to get the right consistency (sometimes this does not work as well in the blender as it does in the food processor or ninja). Stir in fresh mango, cucumber, red onion, bell pepper and cilantro as desired (2-3 tbsp) (leaving a little for garnish). Season with salt and pepper to taste. Chill for at least an hour.
Note you can substitute the mango exactly for peach and this is also delish!