Black Bean Burrito
This black bean burrito is loaded to the brim with veggies and plant-based protein. It’s the perfect meal prep recipe that yields up to 10 servings! Stack up your freezer and enjoy.
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Why You’ll Love This Recipe
- If you’re new to vegan cooking, this is the perfect place to start. These black bean burritos are simple and to the point!
- Made from scratch! Between veggies, chipotle black beans, and the creamy, spicy sauce, these burritos are full of wholesome ingredients.
- This recipe yields 10 servings. Perfect for a large family or long-term meal prep. These black bean burritos are freezer-friendly and will feed you for weeks to come.
- Instead of rice, I added potatoes to these burritos. A twist on a classic, it’s a fun variation that still provides a dose of carbs.
Key Ingredients
- Black beans are cooked with some aromatics and spices to create a hearty filling.
- Yukon gold potatoes are an affordable form of carbs that deals well with the freezer.
- Bell peppers add a splash of color, flavor, and fiber to this recipe.
- Chipotle sauce (from scratch!) uses cashews, plant-based milk. and chipotle peppers to create a creamy dressing.
- Flour or corn tortillas are the perfect vessel for all of that delicious filling.
Hack It!
- Mexican-inspired foods are great for modifications. Feel free to add some greens or vegan cheese.
- You can swap out the potatoes for rice, and roast the bell peppers separately.
- Make the sauce as spicy as you like. Add more chipotle peppers for extra kick. Alternatively, reduce the amount to your taste.
- You can reheat these burritos in an air fryer, oven, or microwave. I also like to crisp up the outside on a grill or a frying pan.
How to Make Black Bean Burritos
Step 1: Preheat the oven to 400F. On a sheet pan, add the bell peppers, onion, potatoes and seasonings. Toss, and roast for 45 minutes, until the potatoes are crispy.
Step 2: Meanwhile, in a pan over medium heat, add the garlic, chipotle pepper, cumin , paprika, nutritional yeast, salt and a tablespoon of oil. Sauté until fragrant.
Step 3: Next, add the 2 cans of black beans and vegetable broth. Stir until combined.
Step 4: Using a potato masher, mash the beans into a thick paste. Leave some beans intact for texture.
Step 5: Add the cashews, water, salt, syrup and chipotle peppers to a high-speed blender. Don’t forget to pre-soak the cashews!
Step 6: Blend until completely smooth.
Step 7: Start to assemble your burritos. Lay out the wraps one at a time, and first start with two heaping scoops of the potato mixture, then one heaping scoop of the black beans.
Step 8: Finish off with chipotle sauce and cilantro and wrap. Store in the fridge for up to 4 days or follow the freezer instructions below.
To serve, reheat in an air fryer, microwave, or pan fry until crispy.
Frequently Asked Questions
Wrap each burrito in foil or sandwich paper to stop them from sticking together. Transfer to a freezer back and freeze for up to 3 months.
To reheat, let the burrito thaw or use a microwave. Finish off in a frying pan, grill, or air fryer.
You can split the filling between fewer large tortillas. Make sure to account for that when reheating or pan-frying the black bean burritos.
More Plant-Based Mexican Dishes
- Crispy Black Bean Burritos
- Vegan Taquitos
- Meal Prep Burritos
- Taco Salad Bowl
- Green Goddess Salad Tostadas
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The Recipe: Black Bean Burritos
Ingredients
Roasted potatoes
- 1 red bell pepper, diced
- 1 orange bell pepper, diced
- 1 yellow onion, diced
- 1 roma tomato, diced
- 6-8 Yukon gold potatoes, cubed
- 1 tbsp paprika
- 1 tbsp cumin
- salt and pepper, to taste
Chipotle black beans
- 3 cloves garlic, diced or minced
- 1 chipotle pepper in adobo sauce, heaping tbsp, sliced
- 2 tsp cumin
- 1 tsp paprika
- 1 tbsp nutritional yeast
- 1 tsp salt
- 38 oz canned black beans, drained and rinsed, two 19-oz cans
- ¼ cup vegetable broth
Creamy chipotle sauce
- ¾ cups raw cashews, soaked overnight or boiled for 10 min
- ½ cup plant-based milk, unsweetened
- ¼ tsp sea salt
- 1 tsp maple syrup
- 1 lime, uiced
- 2 chipotle peppers in adobo sauce, plus 1 tsp of adobo sauce, adjust to taste
To assemble
- 10 tortilla wraps
- fresh cilantro, chopped
Equipment
- frying pan
Instructions
- Preheat the oven to 400F. On a sheet pan, add the bell peppers, onion, potatoes, tomato and seasonings. Toss, and roast for 45 minutes, until the potatoes are crispy.
- Meanwhile, in a pan over medium heat, add the garlic, chipotle pepper, cumin , paprika, nutritional yeast, salt and a tablespoon of oil. Saute until fragrant, then add the 2 cans of black beans and vegetable broth. Stir until combined. Using a potato masher, mash the beans into a thick paste. There should still be some beans intact.
- In a blender, combine the cashews, water, salt, syrup and chipotle peppers and blend until smooth.
- Assemble the burritos. Lay out the wraps one at a time, and first start with two heaping scoops of the potato mixture, then 1 heaping scoop of the beans, finishing with the sauce and cilantro, if desired.
- Wrap and store in the fridge for up to 4 days, or wrap in foil or sandwich paper and transfer to a freezer bag to be stored for up to 3 months. Reheat in the air fryer, in the microwave or on a pan on the stovetop.
Notes
- Mexican-inspired foods are great for modifications. Feel free to add some greens or vegan cheese.
- You can swap out the potatoes for rice, and roast the bell peppers separately.
- Make the sauce as spicy as you like. Add more chipotle peppers for extra kick. Alternatively, reduce the amount to your taste.
- You can reheat these burritos in an air fryer, oven, or microwave. I also like to crisp up the outside on a grill or a frying pan.