Okay, here is my second entry in  Cate and Sarah‘s $7 Dinner Challenge.  If you have not heard of the $7 Dinner Challenge, these two amazing food bloggers have challenged the rest of us to create a  two-course meal for four including a full serving of vegetables for just $7 total. So for today:

Pea and Potato Burritos With Roasted Bananas

To get the evening started off right, our family of four will be dining on pea and potato burritos, a great vegan go-to dish that is hearty and tasty.  Half a bag of peas provide a serving of vegetables to the family (A bag of frozen corn can be substituted instead, though it will change the taste pretty dramatically.)  Desert is cinnamon roasted bananas.

Pea and Potato Burritos

• 2 pounds russet potatoes, cut into 1 inch dice
• 1/4 pound of onion, finely diced
• 5-6 cloves of garlic, finely diced
• 1 12.5 ounce can tomato sauce
• 1 tablespoon chili powder
• 1 tablespoon + 2 teaspoons black pepper
• 1/2 bag of peas
• 4 tortilla shells
• salt and more pepper to taste

In a sauce pan over medium heat, add the can of tomato sauce, chili powder, the tablespoon of black pepper, and a healthy pinch of salt.  Bring to a boil and simmer to reduce.  This can stay on the stove until dinner is ready.  The longer it has a chance to reduce, the better it will taste.

Put the potatoes into just enough cold water to cover them and bring to a boil.  Boil until fork tender (15-20 minutes.)

Remove the potatoes from the water to cool and put about 4 tablespoons of the starchy potato water into a non-stick skillet over medium heat.  Add the onions and garlic and boil/saute for about 2 minutes.  Add the potatoes and two teaspoons of black pepper back into the skillet.  Cook for 5 minutes or until the potatoes are dry.

Mash the potatoes with a fork and add the peas.  Mix and cook until the peas become warm.

Take out the flour tortillas and fill each with a quarter of the potato/pea mixture.  Right before you serve, test the tomato sauce for salt, adjust if necessary, and pour the tomato sauce on top the burritos.

Roasted Cinnamon Bananas

• 1 pound bananas
• 1 tablespoon, cinnamon
• 3 tablespoons, powdered sugar

Preheat the oven to 375 degrees.

In a bowl, mix the cinnamon and the powdered sugar.

Leaving the banans in the peel, cut the bananas in half lengthwise and then cut each half into two.  Cover with the sugar/cinnamon mixture and bake peel side down for 15 minutes.  Serve warm.

(Now would be a good time to pour the sauce on the burritos.  It should be reduced by now ;))

Well, what do you think?

Oh, yeah, the tab:

Tortilla .75
*Garlic .38
*Potatoes 2.38
Peas .55
Chili powder .57
Tomato sauce .47
1/4 lb. onion .33
——–
Bananas .58
Cinnamon .57
Powdered Sugar .10
——–

For a total of 6.68

If you want, you can add 32 cents of cheap oil when sauteing the onions and garlic.  I just am not smart enough to do the math on that.