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Peruvian Burritos with Aji Verde Sauce (Vegan!)
Ingredients
  • subheading: UNITS USM ½X:
  • 1 small-medium yam or sweet potato, diced (about 1 to 2 cups)
  • olive oil
  • salt and pepper to taste
  • ¾ cup dry quinoa (or sub rice)
  • 1 ½ cups water
  • 1 tablespoon olive oil
  • ½ onion, diced
  • 4 cloves garlic, rough chopped
  • 1 ear of corn, ( 1 cup corn kernels, or sub 1 cup frozen corn, or 1 cup diced zucchini)
  • 1 red bell pepper, diced
  • 1 poblano chili
  • ½ teaspoon salt
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • ½ teaspoon dried oregano
  • 1 can refried black beans (or see notes)
  • 1 tablespoon oil
  • 1 /4 teaspoon salt
  • ½ teaspoon chili powder
  • ½ teaspoon cumin
  • subheading: Vegan Aji Verde Sauce:
  • ⅓ cup raw cashews
  • ⅓ cup water
  • 2 garlic cloves
  • ½ to 1 jalapeno ( or ½ a serrano chili)
  • ½ teaspoon salt
  • 1 ½ cups cilantro, small stems ok
  • 1 to 2 tablespoon lime juice
  • 4 extra-large tortillas  ( 14 to 16 inches)
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