Black Bean Burritos

• temps total: 45 minutes

Ingrédients

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, uiced

2 chipotle peppers in adobo sauce, plus 1 tsp of adobo sauce, adjust to taste

To assemble

10 tortilla wraps

fresh cilantro, chopped

Instructions

Preheat the oven to 400F. On a sheet pan, add the bell peppers, onion, potatoes, tomato and seasonings. Toss, and roast for 45 minutes, until the potatoes are crispy.

Meanwhile, in a pan over medium heat, add the garlic, chipotle pepper, cumin , paprika, nutritional yeast, salt and a tablespoon of oil. Saute until fragrant, then add the 2 cans of black beans and vegetable broth. Stir until combined. Using a potato masher, mash the beans into a thick paste. There should still be some beans intact.

In a blender, combine the cashews, water, salt, syrup and chipotle peppers and blend until smooth.

Assemble the burritos. Lay out the wraps one at a time, and first start with two heaping scoops of the potato mixture, then 1 heaping scoop of the beans, finishing with the sauce and cilantro, if desired.

Wrap and store in the fridge for up to 4 days, or wrap in foil or sandwich paper and transfer to a freezer bag to be stored for up to 3 months. Reheat in the air fryer, in the microwave or on a pan on the stovetop.

Comment "😍" if you want to try this!