Black Bean Burritos

• 份量: 10 servings
• 活動時間: 10 minutes
• 總時間: 55 minutes

食材

1 red bell pepper (diced)

1 orange bell pepper (diced)

1 yellow onion (diced)

6-8 Yukon gold potatoes (cubed)

1 tbsp paprika

1 tbsp cumin

salt and pepper (to taste)

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

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)

10 tortilla wraps

fresh cilantro (chopped)

步驟

Preheat the oven to 400F. On a sheet pan, add the bell peppers, onion, potatoes 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.

營養

• 卡路里: 353.2 kcal
• 總脂肪: 7.6 g
• 飽和脂肪: 1.8 g
• 不飽和脂肪: 4.8 g
• 鈉: 965.4 mg
• 總碳水化合物: 59.4 g
• 膳食纖維: 12.8 g
• 總糖: 5.2 g
• 蛋白質: 14.2 g