Potato-Chicken Burritos With Roasted Tomato Sauce

For Roasted Tomato Sauce: In strainer over medium saucepan, drain tomatoes, reserving liquid in saucepan.

Spread tomatoes on jelly roll pan. Broil about 4 inches from preheated broiler for 10 minutes or until tomatoes are slightly charred and dry looking.

Add tomatoes and remaining ingredients to liquid in saucepan. Cover and simmer for 10 minutes. Cool slightly.

With hand blender or in food processor, puree until still slightly chunky. Season with salt and pepper.

For Burritos: In large skillet, heat oil. Add onion and cook for 2 minutes or until slightly soft. Add potatoes, bell peppers and chili powder. Cover and cook over medium heat for about 15 minutes or until potatoes are tender.

Season with salt and pepper. Add chicken and 1 cup of the Roasted Tomato Sauce. Bring to a simmer over low heat.

Place 1 cup potato and chicken mixture in the middle of 1 tortilla; fold up from bottom, then fold in from sides and down from top to enclose filling completely. Repeat with remaining mixture and tortillas to make rest of burritos.

Garnish each burrito with 2 tablespoons Roasted Tomato Sauce, 2 tablespoons cheese and cilantro.

NOTE: To roast peppers, place whole pepper over open flame or 4 inches from preheated broiler, turning occasionally until skin is evenly charred.

Place in bowl and cover tightly with plastic wrap. When cool, remove blackened skin, stems and seeds and cut into strips.