Description
These Black Bean Burritos feature a flavorful combination of roasted potatoes and peppers, smoky chipotle black beans, and a creamy chipotle cashew sauce, all wrapped in soft tortillas. Perfect for a hearty and healthy Mexican-inspired vegan meal that can be prepared ahead and reheated with ease.
Ingredients
Scale
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
- 1 tbsp oil (for sautéing)
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, juiced
- 2 chipotle peppers in adobo sauce, plus 1 tsp adobo sauce (adjust to taste)
To Assemble:
- 10 tortilla wraps
- Fresh cilantro, chopped (optional)
Instructions
- Roast Vegetables and Potatoes: Preheat the oven to 400°F. On a sheet pan, combine the diced red and orange bell peppers, yellow onion, roma tomato, and cubed Yukon gold potatoes. Season with paprika, cumin, salt, and pepper. Toss everything together evenly and roast in the oven for 45 minutes or until the potatoes are crispy.
- Prepare Chipotle Black Beans: While the vegetables roast, heat a pan over medium heat with a tablespoon of oil. Add the minced garlic, sliced chipotle pepper in adobo, cumin, paprika, nutritional yeast, and salt. Sauté until fragrant. Add the drained and rinsed black beans along with the vegetable broth, stirring to combine. Using a potato masher, mash the beans to create a thick paste while leaving some beans whole for texture.
- Make Creamy Chipotle Sauce: In a blender, combine soaked cashews, plant-based milk, sea salt, maple syrup, lime juice, chipotle peppers, and adobo sauce. Blend until completely smooth to create the spicy, creamy sauce.
- Assemble Burritos: Lay out each tortilla wrap one at a time. Add two heaping scoops of the roasted potato and pepper mixture, then one heaping scoop of the mashed chipotle black beans. Drizzle with creamy chipotle sauce and sprinkle chopped fresh cilantro if desired. Wrap tightly to enclose the filling.
- Store and Reheat: Store wrapped burritos in the fridge for up to 4 days. Alternatively, wrap in foil or sandwich paper, place in a freezer bag, and freeze for up to 3 months. Reheat using an air fryer, microwave, or stovetop pan. For a crispy exterior, warm on a grill or frying pan.
Notes
- Mexican-inspired recipes are versatile—add greens or vegan cheese to customize the burritos.
- You can substitute rice for the potatoes and roast the bell peppers separately.
- Adjust the spiciness of the sauce by adding more or fewer chipotle peppers to suit your taste.
- Reheat burritos in the air fryer, oven, microwave, or crisp them up in a frying pan or grill for extra texture.
Keywords: black bean burritos, vegan burritos, chipotle black beans, roasted potatoes, plant-based mexican recipe, healthy burritos, vegan Mexican food