• 1 onion
• as much garlic as you like
• 6 ripe tomatoes; diced
• 1 lb red new potatoes cubed
• 3/4 cup corn
• 1 large zucchini
• 1/2 cup vegan white wine
• salt and pepper
• 1/2 teaspoon chili powder and 1 teaspoon dry oregano
• 1/4 cup chopped cilantro (coriander)
• 1 can vegan refried beans
• tortillas
• your favorite salsa
• hot sauce

Saut� the onion in a large pot with a little oil until it's soft, but not browned (about 5 min). Then add your garlic and cook for another 2 min or so. Once they've softened you can add your tomatoes, potatoes, corn, wine, salt, pepper, chili powder and oregano. Cover and simmer at Med heat for about 10 or 15 minutes, then add your zucchini. Cover it again and simmer some more until the potatoes are cooked and the liquid it mostly evaporated. The time that takes depends upon the size of your potatoes... usually about 10 or 15 minutes more.

Once your potatoes are soft, remove them from the heat and stir in your cilantro. Set aside. (You can refrigerate this mixture if you're planning ahead.)

Spread your refried beans onto your tortillas, then add the cooked tater mixture and hot sauce. Roll up and place in baking dish. Repeat until your dish is full of burritos. Spoon your salsa over the top of the burritos and place in the oven at 350 just until your beans are heated up and the salsa soaked in to your tortillas a bit.

Enjoy!

Serves: 4-6

Preparation time: 1 hr