Tasty Black Bean Burritos (Print View)

Packed with roasted veggies, seasoned black beans, and a chipotle sauce, these burritos are simple, satisfying, and full of flavor.

# What You'll Need:

→ Roasted Veggie Blend

01 - 1 orange bell pepper, chopped up small
02 - 1 red bell pepper, diced
03 - 6-8 Yukon gold potatoes, cut into small cubes
04 - 1 ripe Roma tomato, minced
05 - 1 yellow onion, chopped roughly
06 - Salt and freshly cracked black pepper to your liking
07 - 1 tablespoon of ground cumin
08 - 1 tablespoon of smoky paprika

→ Black Bean Mixture

09 - 1 tablespoon of nutritional yeast (adds cheesy vibes)
10 - Three big cloves of garlic, minced finely
11 - 1 teaspoon of paprika
12 - ¼ cup of vegetable broth
13 - A teaspoon of salt
14 - A hefty tablespoon of chipotle pepper in adobo sauce, chopped
15 - 2 teaspoons of ground cumin
16 - Two large 19-oz cans of black beans (drained and rinsed)

→ Chipotle Cream Sauce

17 - ¾ cup of raw cashews (soak them overnight or boil for 10 minutes)
18 - ½ cup of unsweetened dairy-free milk (your pick)
19 - A small pinch of sea salt
20 - Juice from a fresh lime
21 - 1 teaspoon of maple syrup or adjust to your liking
22 - 2 chipotle peppers with a teaspoon of their adobo sauce (add more for heat)

→ Assembly Items

23 - 10 big tortilla wraps
24 - Some fresh cilantro, roughly chopped (optional)

# Directions:

01 - Fire up your oven to 400°F (205°C). Spread out the cubed potatoes, chopped tomato, onion, and bell peppers on a baking tray. Dust them with the paprika, cumin, and some salt and pepper. Use your hands to mix everything together, making sure each piece is evenly coated. Spread it all out. Roast for about 45 minutes until the potato edges are crispy and golden.
02 - While the roasting happens, grab a frying pan. Add a drizzle of oil and heat it over medium. Toss in the chopped garlic, chipotle pepper, cumin, paprika, nutritional yeast, and a bit of salt. Cook for about a minute until it smells fantastic. Then pour in rinsed beans and veggie broth. Stir everything together and smash the beans slightly with a potato masher. You want a thick texture but keep some beans whole for a bit of bite.
03 - Throw the soaked cashews into a blender, adding dairy-free milk, salt, lime juice, maple syrup, the chipotle peppers, and their adobo sauce too. Blend it all until it’s silky smooth. Give it a taste test—feel free to add more spice or lime if needed.
04 - Spread a tortilla flat, then begin the layering fun. Start with a couple of scoops of roasted veggies, then slather on a good spoonful of the bean filling. Follow it up with a drizzle of chipotle cream sauce and finish with a sprinkle of fresh cilantro if you like it. Wrap it up tightly, tucking in the sides to keep it all together.
05 - If you have leftovers, burritos can chill in the fridge for 4 days. Want to keep them longer? Wrap each one in foil, store in a freezer-safe bag, and freeze for up to 3 months. When you’re ready to eat, reheat in an air fryer for that crispy crunch, or go with a microwave or stovetop if you’re in a rush.

# Notes:

01 - These burritos are fantastic for meal prepping—whip up a large batch ahead of time and enjoy!
02 - Don’t like potatoes? Swap them out for some cooked rice or add fresh greens for extra crunch.
03 - You can adjust the level of spiciness in the sauce—add more chipotle peppers if you’re a spice lover!
04 - To crisp up leftover burritos, try reheating them in an air fryer or quickly searing them in a pan.

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