vegan burrito - potato bean arugulla

Chop jalapeno, garlic, cilantro, basil, purple bell pepper, potato. Add olive oil to pan, add chopped ingredients, salt, pepper. Place oven safe pan into about 350 farenheit degree temperature until golden. Add potato bake to pan of pinto and black bean mix, 1 can pinto to 3/4 can black beans on medium heat. Boil of excess liquid and stir in potatoe and vegetables. Add fresh garlic, cilantro, jalapeno, hot sauce (to taste), and balsalmic vinegar (to taste). Mash the potatoes and the beans to create refried style, finish when liquid boils off.

Place freshly chopped arugulla into pan heated tortillas, add bean and potato vegetable mixture, wrap and serve.