Vegetarian Black bean burritos recipe here
These fast black bean burritos are packed with flavors and made with nutritious, budget-friendly ingredients. The black bean filling is travel friendly, making these burritos perfect for meal prep. The tortillas are served with a creamy avocado dip that’s perfect for a weeknight family dinner.
Ingredients for: Black Bean Burrito
Roasted Potatoes
red bell pepper, chopped
1 orange bell pepper, chopped
1 yellow onion, chopped
1 Roma tomato, chopped
6-8 Yukon Gold potatoes, diced
1 tablespoon paprika
1 tablespoon cumin
Salt and pepper to taste
Chipotle Black Beans
3 cloves garlic, minced or finely chopped
1 chipotle pepper in adobo sauce, heaping tablespoon, chopped
2 teaspoons cumin
1 teaspoon paprika
1 tablespoon nutritional yeast
1 teaspoon salt
38 ounces canned black beans, drained and rinsed, plus two 19-ounce cans
¼ cup vegetable broth
Creamy Chipotle Sauce
¾ cup raw cashews, soaked overnight or simmered for 10 minutes
½ cup plant-based milk, unsweetened
¼ teaspoon sea salt
1 teaspoon maple syrup
1 lime, zested
2 chipotle peppers in adobo sauce, plus 1 teaspoon adobo sauce, adjusted to taste Do
Gather
1 0 tortilla wraps
Fresh cilantro, chopped
TOOLS for: Black Bean Burritos
Sheet pan
Cutting board
Sharp knife
Frying pan
Potato masher
High-speed bl
ender
Instructions for: Black Bean Burritos
Preheat oven to 400F. Place bell peppers, onion, potatoes, tomatoes, and seasonings on a sheet pan. Toss and roast for 45 minutes, until potatoes are crispy.
Meanwhile, add garlic, chipotle peppers, cumin, paprika, nutritional yeast, salt, and a tablespoon of oil to a pan over low heat. Sauté until fragrant, then add 2 cans of black beans and the vegetable broth. Stir until combined. Using a potato masher, mash beans into a thick paste. There should still be some beans intact.
In a blender, combine cashews, water, salt, syrup, and chipotle peppers and blend until smooth.
Assemble the burritos. Take out the wraps one by one and start with two big scoops of the potato mixture first, then a big scoop of beans, finishing with sauce and cilantro if desired.
Store wrapped in the fridge for up to 4 days, or wrap in foil or sandwich paper and transfer to a freezer bag to store for up to 3 months. Reheat in the air fryer, in the microwave or in a pan on the stovetop.
Here is Digital cookbook 📚
Notes
Mexican-inspired foods are great for modification. Feel free to add some greens or vegan cheese.
You can replace the potatoes with rice, and roast the bell peppers separately.
Make the sauce as spicy as you like. Add more chipotle peppers for extra tang. Optionally, reduce the amount to suit your taste.
You can reheat these burritos in the air fryer, oven or microwave. I also like to crisp up the outside on the grill or frying pan.