Burritos
Vegan burritos filled with crispy roasted potatoes, seasoned black beans and a creamy pepper sauce
LUNCH/DINNER
Total
1H10min
Prep
20min
Cook
50min
Servings:burritos
For the Roasted Potatoes:
- 0.60Red bell pepper
- 0.60Green bell pepper
- 0.60Large onion
- 0.60Medium tomato
- 5Medium potatoes
- 0.60 tbspPaprika
- 0.60 tbspCumin
- Salt to taste
- Black pepper to taste
- Garlic powder to taste
- Thyme to taste
For the Black Beans:
- 1.80 clovesGarlic
- 0.60Bell pepper
- 1 tspSmoked paprika
- 2 tspCumin
- 0.60 tspPaprika
- 0.60 tbspNutritional yeast
- 0.60 tspSalt
- 600 grBlack beans, cooked and drained
- 36 mlVegetable stock
- 1 tbspOlive oil
- Thyme to taste
For the Creamy Pepper Sauce:
- 60 grRaw cashews
- 0.50Red bell pepper
- 1Bell pepper (adjust to taste)
- 72 mlUnsweetened plant-based milk
- 0.15 tspSalt
- 0.60 tspAgave syrup
- 0.60 tspSmoked paprika
- 1 tbspNutritional yeast
- Garlic powder to taste
- Oregano to taste
- Lemon juice to taste
- Water as needed
For Assembling the Burritos:
- 6Large tortillas
Burritos
Vegan burritos filled with crispy roasted potatoes, seasoned black beans and a creamy pepper sauce
LUNCH/DINNER
Total
1H10min
Prep
20min
Cook
50min
Servings:burritos
INGREDIENTS
For the Roasted Potatoes:
- 0.60Red bell pepper
- 0.60Green bell pepper
- 0.60Large onion
- 0.60Medium tomato
- 5Medium potatoes
- 0.60 tbspPaprika
- 0.60 tbspCumin
- Salt to taste
- Black pepper to taste
- Garlic powder to taste
- Thyme to taste
For the Black Beans:
- 1.80 clovesGarlic
- 0.60Bell pepper
- 1 tspSmoked paprika
- 2 tspCumin
- 0.60 tspPaprika
- 0.60 tbspNutritional yeast
- 0.60 tspSalt
- 600 grBlack beans, cooked and drained
- 36 mlVegetable stock
- 1 tbspOlive oil
- Thyme to taste
For the Creamy Pepper Sauce:
- 60 grRaw cashews
- 0.50Red bell pepper
- 1Bell pepper (adjust to taste)
- 72 mlUnsweetened plant-based milk
- 0.15 tspSalt
- 0.60 tspAgave syrup
- 0.60 tspSmoked paprika
- 1 tbspNutritional yeast
- Garlic powder to taste
- Oregano to taste
- Lemon juice to taste
- Water as needed
For Assembling the Burritos:
- 6Large tortillas
INSTRUCTIONS
For the Roasted Potatoes:
- 1Preheat the oven to 200°C.
- 2Dice the red pepper, green pepper, onion, tomato and potatoes. Transfer everything to a roasting tin.
- 3Season with paprika, cumin, salt, pepper, garlic powder and thyme. Mix well.
- 4Roast in the oven for 45 minutes, stirring halfway through, until the potatoes are golden and crispy.
For the Black Beans:
- 1Mince the garlic and dice the bell pepper. Set aside.
- 2In a large frying pan, heat the olive oil over medium heat.
- 3Add the black beans and vegetable stock. Mix well.
- 4Using a potato masher, mash the beans into a thick paste, keeping some beans whole.
- 5Cook on low heat for 5 minutes.
For the Creamy Pepper Sauce:
- 1Soak the cashews overnight or simmer in boiling water for 10 minutes. Set aside.
- 2In a blender, add the soaked cashews, bell pepper, paprika, plant-based milk, salt, agave syrup, lemon juice, smoked paprika, nutritional yeast and garlic powder.
- 3Blend until smooth and creamy. Adjust seasoning as needed and add water to reach the desired consistency.
For Assembling the Burritos:
- 1Lay out the tortillas and spread the pepper sauce evenly over all of them.
- 2Divide the roasted potato mixture equally among the tortillas and place in the centre.
- 3Add the black beans, divided equally among the tortillas.
- 4Roll the tortillas firmly and serve.
NOTES
- Store burritos in the fridge for up to 4 days or freeze wrapped in foil or parchment paper inside freezer bags.
- Reheat in the oven, air fryer or microwave. For a crispy texture, pan-fry or grill.
- This recipe was inspired by Plantyou