Vegan MoFo: Potato-edamame burritos

Today's Cooking the Rainbow color: white

These burritos are one of Mr. Pescador's favorite meals.  He asks for them almost every week.

 I don't have an exact recipe, but here's the gist:
Potatoes, peeled and cubed
Frozen shelled edamame
Avocado, some cubed, some cut into strips
Salsa
Non-dairy sour cream
1 can enchilada sauce (red or green)
Tortillas

Preheat oven to 375F.  Grease a square casserole dish and set aside.

Cook potatoes until soft.  Drain and mash.  Add as much edamame as you'd like.  Add some salsa and sour cream, to taste.  Add cubed avocado, if you want.  Mix to combine.  Open the can of enchilada sauce, and pour enough into the casserole dish to coat the bottom.  Assemble your burritos - fill with the potato mix and roll up with the ends tucked in.  Put the burrito in the casserole dish.  Repeat until you've used up all the filling or the casserole dish is full.  Cover the burritos with the rest of the enchilada sauce.  Bake uncovered for at least 30 minutes, until sauce is bubbly and enchiladas are warm.  Serve with more sour cream, if desired, and top with avocado strips.