Description
A flavorful and hearty vegan Black Bean Burritos recipe featuring roasted potatoes and bell peppers, smoky chipotle black beans, and a creamy chipotle cashew sauce. Perfect for a satisfying meal that can be easily assembled and stored for convenience, this dish combines smoky spices and fresh ingredients wrapped in soft tortillas.
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
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
- 1 tsp adobo sauce (adjust to taste)
To Assemble
- 10 tortilla wraps
- Fresh cilantro, chopped
Instructions
- Roast the Vegetables and Potatoes: Preheat the oven to 400°F (204°C). On a sheet pan, combine diced red and orange bell peppers, yellow onion, roma tomato, and cubed Yukon gold potatoes. Toss them with paprika, cumin, salt, and pepper. Roast for 45 minutes, until the potatoes turn crispy and tender.
- Prepare the Chipotle Black Beans: While the vegetables roast, heat a pan over medium heat and add a tablespoon of oil. Sauté minced garlic, sliced chipotle pepper, cumin, paprika, nutritional yeast, and salt until fragrant, about 2-3 minutes. Add drained black beans and vegetable broth to the pan. Stir well and use a potato masher to mash the mixture into a thick paste, leaving some beans slightly intact for texture.
- Make the Creamy Chipotle Sauce: In a blender, combine soaked or boiled cashews, plant-based milk, sea salt, maple syrup, lime juice, chipotle peppers, and adobo sauce. Blend until very smooth and creamy. Adjust chipotle amounts to control spice level.
- Assemble the Burritos: Lay out each tortilla wrap. Add two heaping scoops of the roasted potato and vegetable mixture, followed by one heaping scoop of the chipotle black beans. Drizzle with the creamy chipotle sauce and sprinkle chopped fresh cilantro, if desired.
- Store and Reheat: Wrap the burritos tightly. Store in the refrigerator for up to 4 days or wrap in foil or sandwich paper and place in a freezer bag to freeze for up to 3 months. Reheat in an air fryer, microwave, or on the stovetop pan. You may also crisp the outside on a grill or frying pan for added texture.
Notes
- Mexican-inspired dishes are versatile. Feel free to add greens or vegan cheese to the filling for extra flavor.
- You can replace roasted potatoes with rice, roasting the bell peppers separately in that case.
- Adjust the spice level of the sauce to your preference by adding more or fewer chipotle peppers.
- Burritos can be reheated using an air fryer, oven, or microwave. Crisping on a grill or frying pan adds a nice texture.
Keywords: black bean burritos, vegan burritos, chipotle black beans, roasted potatoes, creamy chipotle sauce, Mexican vegan recipe