Burritos
Vegan burritos filled with crispy roast potatoes, spiced black beans and a creamy pepper sauce
INGREDIENTS
For the Roast Potatoes:
- 0.6 Red pepper
- 0.6 Green pepper
- 0.6 Large onion
- 0.6 Medium tomato
- 5 Medium potatoes
- 0.6 tbsp Paprika
- 0.6 tbsp Cumin
- Salt, to taste
- Black pepper, to taste
- Garlic powder, to taste
- Thyme, to taste
For the Black Beans:
- 1.8 cloves Garlic
- 0.6 tbsp Nutritional yeast
- 600 g Black beans, cooked and drained
- 1 tbsp Olive oil
- 0.6 Bell-shaped chilli
- 1 tsp Smoked paprika
- 2 tsp Cumin
- 0.6 tsp Paprika
- 0.6 tsp Salt
- 36 ml Vegetable stock
- Thyme, to taste
For the Creamy Pepper Sauce:
- 60 g Raw cashews
- 0.5 Red pepper
- 0.6 tsp Agave syrup
- 1 tbsp Nutritional yeast
- 1 Bell-shaped chilli (adjust to taste)
- 72 ml Unsweetened plant milk
- 0.15 tsp Salt
- 0.6 tsp Smoked paprika
- Garlic powder, to taste
- Oregano, to taste
- Lemon juice, to taste
- Water, as needed
For Assembling the Burritos:
- 6 Large tortillas
INSTRUCTIONS
For the Roast Potatoes:
- 1 Preheat the oven to 200°C.
- 2 Dice the red pepper, green pepper, onion, tomato and potatoes. Tip everything into a roasting tin.
- 3 Season with the paprika, cumin, salt, pepper, garlic powder and thyme. Mix well.
- 4 Roast for 45 minutes, stirring halfway through, until the potatoes are golden and crisp.
For the Black Beans:
- 1 Chop the garlic and dice the chilli. Set aside.
- 2 Heat the olive oil in a large frying pan over a medium heat.
- 3 Add the black beans and the vegetable stock. Mix well.
- 4 With a potato masher, mash the beans into a thick paste, leaving a few whole.
- 5 Cook over a low heat for 5 minutes.
For the Creamy Pepper Sauce:
- 1 Soak the cashews overnight, or boil them for 10 minutes. Set aside.
- 2 Put the soaked cashews in a blender with the pepper, chilli, plant milk, salt, agave syrup, lemon juice, smoked paprika, nutritional yeast, garlic powder and oregano.
- 3 Blend until smooth and creamy. Adjust the seasoning as needed and add water if it needs loosening.
For Assembling the Burritos:
- 1 Lay out the tortillas and share the pepper sauce evenly between them.
- 2 Divide the roast potato mixture equally and place it in the centre of each tortilla.
- 3 Add the black beans, again divided evenly.
- 4 Roll the tortillas up tightly.
