This breakfast features one of the most popular Veganopolis Saturday brunch items
Papas Azteca-Roasted Pablano Pepper-Quinoa-Papa saute
Pablano roasted to blackened over open stovetop flame.Turn frequently
To steam skin off place in a bowl and cover with a plate for 10+ min.
Cook Quinoa in stock then saute with Onions and VC secret spice blend
Add Roasted chopped Pablano once onions are clear and spices 'cooked'
Add tender fork boiled ( cubed) potatoes.
Heat and stir ,serve.
Spice blend: Chili Powder, Cumin, Ground Oregano, Smoked Paprika, Pepper, Salt.
Optional :Dash of Mesquite powder, Tomato Powder
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