Peruvian Purple Antioxidant Super Burrito

Peruvian Purple Burrito

Peruvian Purple Burrito

The humble potato originated in the Andes mountains of South America, where it has been an important staple food for as long as humans have lived there. These days, quinoa gets all the superfood hype, but the ancient Incas usually ate potatoes, saving the quinoa for their warriors to eat before going into battle. The Incas even developed a method of freeze drying in order to save their potato crops for extended periods of time using the freezing cold nights and low humidity of high altitude. To this day, Colombians and Peruvians eat a wide variety of different potatoes in many different dishes. One potato variety that is becoming more available in regular supermarkets are purple potatoes. Their beautiful deep purple color belies their concentration of antioxidants similar to berries. I suppose that elevates this humble spud to superfood status. So I decided to create a South American Super Burrito. Lots of deep colors from the purple potatoes, purple cabbage, and purple onions. Get crazy and add the optional deep green spinach. The red onion salsa or relish called salsa criolla is typical in Peru. The beans I used are another South American native, mayacoba. I had previously only seen this bean from heirloom bean company Rancho Gordo, but then I found them at Walmart. Go figure.

VLUU L210  / Samsung L210


cooked purple potatoes (I steamed them)

cooked beans (I cooked mayacoba beans in a slow cooker)

thinly sliced purple cabbage

baby spinach (optional)

salsa criolla (recipe follows)

hot sauce

tortilla of choice (I like Ezekiel)

To Assemble:

Put about 1/3 cup of beans on tortilla. Using a fork or spoon, mash the beans a little. This will help hold everything together. Cut up 3 or 4 potatoes into quarters and arrange in middle of the tortilla. Then add a small handful of cabbage and another of spinach. Top with salsa criolla, and hot sauce if using. The amounts will depend on the size of your tortilla, and your ambition. I get excited and really over stuff them.

Salsa Criolla


1/2 red onion thinly sliced in half moons

1 hot chile aji amarillo, or jalapeno (for a less spicy version, use a milder pepper)

1 lemon, juiced

2-3 T cilantro, minced

salt and pepper


Soak the sliced onion in ice water for 5 minutes to tame it. Strain throughly. Combine all ingredients in a bowl and serve soon. The lemon will turn everything to mush if left to its own devices for too long. The traditional chile is aji amarillo which may be available in Latin markets. Otherwise, use whatever chile you have or prefer.

aji amarillo

aji amarillo

About vegpedlr

Plant powered off-road triathlete
This entry was posted in Beans, Main Dish, Portable, Vegetables/Sides and tagged , , . Bookmark the permalink.

2 Responses to Peruvian Purple Antioxidant Super Burrito

  1. Dee says:

    Love the recipe, can’t wait to get to the farmers market for purple potatoes, I just wish I had seen this b4 my purple spinach (Orache/ Mountain Spinach) went to seed!

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