Easy Vegan Mexican Breakfast Burritos

First, you'll need to roast your potatoes. Preheat the oven to 400 degrees F (204 C) and line a sheet pan with parchment paper, so they don't stick. Spread the chopped potatoes out evenly and season lightly with salt and pepper. Make sure you've chopped your potatoes about ¼ inch each. Bake for 20 minutes until tender and starting to brown. Make sure they are done by checking one with a fork.While the potatoes are cooking, chop your bell peppers into 2 inch strips. Get all your chickpeas, corn and spices ready. When there is about 10 minutes left cooking for your potatoes, you can start to cook the bell peppers. That way everything should be done the same time.Add your bell peppers to a large pan with the ¼ cup water. Turn to medium heat and cook for 5-8 minutes until tender and the water is basically all evaporated. Don't move on to the next step until all the water has evaporated.Add the chickpeas, corn, salsa, cumin and chipotle chile pepper (if using). Stir well to coat everything. Cook 5-10 minutes until everything is heated through and the sauce has thickened up.While the veggie mixture is cooking, prepare the avocado cumin cream by processing the ingredients either in a food processor or for faster results, I just used a hand immersion blender. Blend until smooth. Add more water if you want it thinner.Add the cooked veggie mixture to your tortillas and drizzle the avocado cream inside and on top for presentation, if desired. Add optional chopped jalapeno for garnish. I loved the jalapeno, but left it off for my hubby and daughter.You can wrap extra burritos tightly in foil and store them in the fridge. Just reheat in a toaster oven or regular oven at 300 degrees F until warmed through.