Hearty Black Bean Burritos (Print Version)
# Ingredients:
→ Veggie Roast Blend
01 -
1 tablespoon ground cumin
02 -
1 tablespoon smoked paprika
03 -
1 Roma tomato, chopped into small cubes
04 -
1 red bell pepper, cut into small pieces
05 -
1 orange bell pepper, diced finely
06 -
6-8 Yukon gold potatoes, chopped into bite-sized pieces
07 -
Salt and freshly cracked pepper to your liking
08 -
1 yellow onion, roughly diced
→ Flavor-Packed Black Bean Filling
09 -
3 garlic cloves, finely minced
10 -
⅓ cup vegetable broth (about ¼ cup if you measure loosely)
11 -
Two 19-ounce cans of black beans, washed thoroughly
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1 teaspoon regular salt
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1 teaspoon smoky paprika
14 -
1 tablespoon nutritional yeast for that cheesy-like vibe
15 -
1 heaping tablespoon of chipotle in adobo, sliced thin
16 -
2 teaspoons ground cumin
→ Chipotle Cashew Sauce
17 -
Juice squeezed from one lime
18 -
2 whole chipotle peppers from adobo sauce and maybe 1 teaspoon of the sauce, depending on your heat level
19 -
¾ cup raw cashews, soak overnight or boil 10 minutes to soften
20 -
½ cup plant-based milk, unsweetened and simple
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1 teaspoon maple syrup (just a touch of sweet)
22 -
¼ teaspoon fine sea salt
→ Wrap-Up Ingredients
23 -
Bunch of fresh cilantro, chopped loosely
24 -
10 large tortillas
# Instructions:
01 -
Turn on your oven to 400°F (205°C). Toss together the bell pepper chunks, roughly chopped onions, cubed tomato, and potato cubes on a baking pan. Sprinkle evenly with paprika, cumin, salt, and pepper. Use your hands to spread the spices around. Roast in a single layer for about 45 minutes, letting those edges get crispy and golden.
02 -
As the veggies roast, get a pan heated on medium with a splash of oil. Add minced garlic, slices of chipotle, your cumin, paprika, yeast, and salt. Stir until you smell the fragrant goodness (roughly 1-2 minutes). Mix in the black beans and broth, and start mashing them lightly with a potato masher. You’re aiming for part-mashed beans with some still holding their shape. It'll be a thick, hearty mix.
03 -
Pop the softened cashews into a blender along with your lime juice, sea salt, plant milk, maple syrup, and chipotles with some of that adobo sauce. Blend until the mix becomes silky smooth. Taste-test and tweak the spice depending on your heat preference.
04 -
Grab a tortilla and start layering: a couple scoops of roasted potatoes and veggies go on first, followed by a generous spoonful of bean filling. Drizzle with your cashew-chipotle sauce, and sprinkle with cilantro if you’re into that. Roll it tightly, and don’t forget to tuck in the ends.
05 -
You can stash these burritos in the fridge for up to 4 days. Want to freeze? Wrap them individually in foil or parchment, put them in a freezer bag, and they’ll last 3 months or more. When you’re reheating, use an air fryer for a crispy exterior, or warm on a pan or microwave when in a rush.
# Notes:
01 -
These burritos make meal prepping easy. Whip up a bunch on the weekend and enjoy lunch without stress through the week.
02 -
Try swapping out the roasted potatoes for rice if that’s what you’ve got, or toss in extras like greens or plant-based cheese.
03 -
Adjust the heat of the chipotle sauce to fit your taste. Add more for an extra kick, or scale back for a mild version.
04 -
Reheating tip: an air fryer is top-notch for crisping burritos, but a quick pan sear works wonders too.