Black Bean Burritos
Vegan black bean burritos with bell peppers, Yukon gold potatoes
Equipment
- frying pan
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
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.
Nutrition
Calories: 353.2kcal | Carbohydrates: 59.4g | Protein: 14.2g | Fat: 7.6g | Saturated Fat: 1.8g | Polyunsaturated Fat: 1.8g | Monounsaturated Fat: 3g | Sodium: 965.4mg | Potassium: 993.5mg | Fiber: 12.8g | Sugar: 5.2g | Vitamin A: 871.5IU | Vitamin C: 59.3mg | Calcium: 132.2mg | Iron: 5.6mg