Hearty Black Bean Wraps (Print Version)

# Ingredients:

→ Veggie Roast Combo

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

→ Black Bean Savory Base

09 - ¼ cup vegetable broth
10 - Two 19-oz cans of black beans (38 oz total), drained and rinsed well
11 - 1 teaspoon salt
12 - 1 teaspoon paprika
13 - 2 teaspoons ground cumin
14 - 1 heaping tablespoon of chipotle pepper in adobo sauce, sliced
15 - 1 tablespoon nutritional yeast for that cheesy flavor
16 - 3 plump garlic cloves, minced

→ Chipotle Cashew Sauce

17 - 2 chipotle peppers in adobo sauce plus 1 teaspoon of the sauce (adjust to your spice preference)
18 - Juice of 1 fresh lime
19 - 1 teaspoon maple syrup
20 - ½ cup unsweetened plant milk of your choice
21 - ¾ cup raw cashews, soaked overnight (or quick-soaked by boiling for 10 minutes)
22 - ¼ teaspoon sea salt

→ Toppings & Wraps

23 - 10 large tortilla wraps
24 - Handful of fresh cilantro, roughly chopped

# Instructions:

01 - Preheat the oven to 400°F (205°C). Put the cubed potatoes, diced peppers, onion pieces, and tomato chunks on a baking sheet. Sprinkle on cumin, paprika, salt, and pepper. Mix everything well with your hands to coat, then spread it out evenly. Roast for around 45 minutes, or until the potatoes are beautifully crispy around the edges.
02 - While the veggies are roasting, heat one tablespoon of oil in a frying pan on medium heat. Toss in the minced garlic, sliced chipotle, and spices—cumin, paprika, yeast, and salt. Stir for 1-2 minutes until it smells amazing. Add in the rinsed black beans and pour in the vegetable broth. Mash everything up with a potato masher, keeping a mix of paste and whole beans for texture.
03 - In a blender, combine your soaked cashews, lime juice, sea salt, plant milk, maple syrup, and chipotle peppers (with a little of the adobo sauce). Blend it all until super smooth and creamy. Taste to see if you want it spicier or not.
04 - Grab a tortilla wrap and fill it generously. Add a big scoop of roasted veggies, a good spoonful of the black bean mix, and drizzle with the creamy cashew sauce. Sprinkle some cilantro over the top if you like. Roll it up tightly, folding in the edges as you go.
05 - Keep these burritos in the fridge for up to four days. For freezing, wrap them individually in foil or parchment paper and place them in a freezer bag—they'll be good for up to three months. Reheat them in the air fryer for a crispy finish, or use the microwave or stovetop if you're pressed for time.

# Notes:

01 - Make these in bulk for quick, fuss-free meals during the week!
02 - Feel free to switch out potatoes for rice or add greens and vegan cheese for a twist.
03 - You can tweak the spice levels in the chipotle sauce to suit your taste—mild or fiery, it's up to you!
04 - Reheating tip: use an air fryer or give the outside a quick sear in a pan for the best texture.

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