Peruvian Burritos with Aji Verde Recipe

Ingredients

Roasted Sweet Potatoes

• 1 small-medium yam or sweet potato, diced (about 1-2 cups)
• olive oil
• salt and pepper to taste

Quinoa

• 0.75 cup dry quinoa (or sub rice)
• 1.5 cups water

Sautéed Vegetables

• 1 tablespoon olive oil
• 0.5 onion, diced
• 4 cloves garlic, rough chopped
• 1 ear corn (1 cup corn kernels, or sub frozen corn or diced zucchini)
• 1 red bell pepper, diced
• 1 poblano chili
• 0.5 teaspoon salt
• 1 teaspoon cumin
• 1 teaspoon coriander
• 0.5 teaspoon dried oregano

Black Beans

• 1 can refried black beans
• 1 tablespoon oil
• 0.25 teaspoon salt
• 0.5 teaspoon chili powder
• 0.5 teaspoon cumin

Aji Verde Sauce

• 0.33 cup raw cashews
• 0.33 cup water
• 2 cloves garlic
• 0.5 jalapeno (or 1/2 a serrano chili)
• 0.5 teaspoon salt
• 1.5 cups cilantro, small stems ok
• 2 tablespoons lime juice

Instructions

Preparation

1. Preheat oven to 425°F and gather ingredients and cut veggies.
2. Dice the sweet potatoes into 1/2 inch cubes and place on a parchment-lined sheet pan. Toss with a little olive oil, and a generous pinch of salt and pepper. Spread out and bake in the middle of the oven until crispy and tender, 20-25 minutes.

Cook Quinoa

1. At the same time, bring quinoa, water, and pinch of salt to boil in a medium pot. Once boiling, cover, turn heat to low and cook until all the water is gone about 15 minutes. Turn heat off and leave covered. Fluff before serving.

Sauté Vegetables

1. In a large skillet, heat oil over medium-high heat. Sauté onions 2-3 minutes until they just begin to soften. Add garlic, corn and peppers and lower heat to medium, sautéing until tender, about 10 minutes. Season with the salt, cumin, coriander and oregano. Set aside. When the sweet potatoes are tender, add them to these veggies.

Make Aji Verde Sauce

1. While the veggies are sautéing, blend the Aji Verde ingredients together using a blender. Start with cashews and water, blending till smooth and creamy, scraping down the sides. Add remaining garlic, chili, salt, cilantro and lime juice. Blend until relatively smooth. Scrape it into a small bowl.

Prepare Black Beans

1. Place 1 can refried black beans into a medium pot, breaking them up with a fork. Add 1/4 cup water (or more) to loosen. Gently warm over medium-low heat, whipping with a fork until they are smooth and creamy. Add a drizzle of olive oil, salt and spices. Whip with fork until creamy and flavorful. Cover and turn heat off.

Assemble Burritos

1. Heat tortillas up until soft and pliable (over a gas flame, or in the oven on the rack). Spread with whipped black beans (the glue), a few tablespoons quinoa, 1/2 cup veggies and 2-3 tablespoons of Peruvian Green Sauce. Roll up, tucking the ends in as best you can. Enjoy!

Notes

• To make black beans from scratch, cook dried black beans and blend or mash with spices.
• For a bowl instead of burritos, spoon warm whipped black beans into the bottom of a bowl. Top with quinoa, veggies and Aji Verde Sauce. Garnish with avocado slices, diced tomatoes, cilantro, pumpkin seeds, or sunflower sprouts. Double the beans for 4-6 people.
• This recipe has several components but can be made in one hour by cooking multiple things at the same time.