Big Ass Burrito and Sweet Potato Chips

Jesse and I love burritos. Like, really, really, really love them. We eat veggie burritos at least once a week, our new fave is the one from the Cornice Cantina at Squaw, vegan style. SO GOOD. Our good friend, Dana, came over last night and we made some bomb burritos combo-ed with some scrumptious sweet potato chips. Here's what we put in them:

cilantro lime brown rice

black beans

sauteed red onions and red bell peppers

crumbled tofu

guacamole/salsa

sunflower sprouts

Rice Tortillas from Food For Life

Rice:

Cook rice ahead of time, then reheat in a sauce pan with a tsp earth balance, half a lime squeezed, a handful of chopped cilantro and a dash of salt

Beans:

Heat up in their liquid with a little diced red onion and salt

Sauteed Red onions and Red Bells:

Slice the bell peppers and onions equally thin, saute'e until soft 5-8 minutes

Crumbled tofu:

Press the tofu as best as possible. Heat 1 tbl oil over medium high, add the tofu by crumbling with your hands. Stir, allowing the tofu to get brown and dry, add a little: soy sauce, sesame oil, cumin, chili powder, salt and pepper. Continue to stir fry and adjust seasoning.

Guacamole/Salsa

1-2 avocados peeled and diced (cut in half, de-seed and peel before dicing)

1-2 tomatoes, diced

1/4 red onion, diced

1 jalepeno, seeds in and diced

1/2 lime squeezed,

1/4 c. cilantro, diced

salt and pepper

Rice Tortillas:

Heat over open flame and then stuff! Top with the sunflower sprouts and extra salsa/guac.

Sweet Potato Chips:

We used both yams and sweet potatoes, sliced in rounds, drizzled with honey(or agave nectar) and bake at 350(in a single layer on a cookie sheet) for 30 minutes, turning once.