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Black Bean Burritos A freshly made wrap sliced in half, revealing a vibrant filling of roasted potatoes, black beans, and creamy sauce, served with a side of spicy sauce and garnished with fresh cilantro for an added touch.

Black Bean Burritos

A delicious, plant-based Black Bean Burritos filled with roasted potatoes, black beans, and a creamy chipotle sauce.
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Course: Main dish
Cuisine: Mexican, Vegan
Keyword: black beans, chipotle sauce, Mexican vegan recipe, roasted potatoes, vegan burritos
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 10 burritos
Calories: 353.2kcal
Cost: $12

Ingredients

  • 6-8 Yukon gold potatoes cubed (Yukon gold potatoes are a good choice for roasting due to their creamy texture)
  • 1 red bell pepper diced (adds a sweet flavor)
  • 1 orange bell pepper diced (adds color and sweetness)
  • 1 yellow onion diced (provides savory flavor)
  • 1 roma tomato diced (adds juiciness and freshness)
  • 1 tablespoon paprika for a smoky flavor
  • 1 tablespoon cumin adds earthy spice
  • Salt and pepper to taste (seasoning)

Chipotle Black Beans:

  • 3 cloves garlic minced (adds aromatic depth)
  • 1 chipotle pepper in adobo sauce heaping tbsp, sliced (for smoky heat)
  • 2 teaspoon cumin adds earthy flavor
  • 1 teaspoon paprika for depth of flavor
  • 1 tablespoon nutritional yeast adds umami
  • 1 teaspoon salt seasoning
  • 38 oz canned black beans drained and rinsed (two 19-oz cans) (black beans provide protein and fiber)
  • ¼ cup vegetable broth helps create a saucy texture

Creamy Chipotle Sauce:

  • ¾ cups raw cashews soaked overnight or boiled for 10 minutes (soaked cashews create a creamy texture)
  • ½ cup unsweetened plant-based milk provides a creamy base
  • ¼ teaspoon sea salt for seasoning
  • 1 teaspoon maple syrup adds sweetness to balance the spice
  • 1 lime juiced (for acidity and brightness)
  • 2 chipotle peppers in adobo sauce plus 1 teaspoon adobo sauce (adjust to desired spice level)

To Assemble:

  • 10 tortilla wraps choose your favorite size or type of wrap
  • Fresh cilantro chopped (for garnish)

Instructions

  • Preheat the oven to 400°F. On a sheet pan, add the diced bell peppers, onion, potatoes, and tomato. Season with paprika, cumin, salt, and pepper, then toss everything together. Roast for 45 minutes, or until the potatoes are crispy.
    A tray filled with chopped potatoes, red bell peppers, and onions, all seasoned with a vibrant mix of spices like paprika, ready to be roasted in the oven for a delicious side dish.
  • While the potatoes roast, heat a frying pan over medium heat. Add the minced garlic, sliced chipotle pepper, cumin, paprika, nutritional yeast, and salt. Sauté until fragrant, then add the black beans and vegetable broth. Stir until combined, then use a potato masher to mash the beans into a thick paste, leaving some beans intact.
    A savory pan of simmering black beans in a rich, flavorful sauce, creating a comforting and hearty dish with a deep, dark color and perfect texture.
  • In a high-speed blender, combine the soaked cashews, plant-based milk, sea salt, maple syrup, lime juice, and chipotle peppers. Blend until smooth.
    A blender filled with creamy, smooth sauce made from a blend of ingredients, with a rich, orange hue and hints of smoky flavors, ready to complement any dish.
  • To assemble the burritos, place a tortilla on a flat surface. Add two heaping scoops of the roasted potato mixture, followed by one scoop of the black beans. Drizzle with the creamy chipotle sauce and top with chopped cilantro, if desired.
    A tortilla wrap filled with roasted potatoes, red peppers, black beans, and a creamy, spicy sauce, topped with fresh cilantro for a fresh, flavorful bite.
  • Wrap up the burrito and store it in the fridge for up to 4 days, or freeze in foil or sandwich paper for up to 3 months. To reheat, use an air fryer, microwave, or stovetop.

Notes

These burritos are perfect for meal prep! You can store them in the fridge for up to 4 days or freeze them for up to 3 months.

Nutrition

Serving: 1Serving | Calories: 353.2kcal (18%) | Carbohydrates: 59.4g (20%) | Protein: 14.2g (28%) | Fat: 7.6g (12%) | Saturated Fat: 1.8g (11%) | Polyunsaturated Fat: 1.8g | Monounsaturated Fat: 3g | Sodium: 965.4mg (42%) | Potassium: 993.5mg (28%) | Fiber: 12.8g (53%) | Sugar: 5.2g (6%) | Vitamin A: 871.5IU (17%) | Vitamin C: 59.3mg (72%) | Calcium: 132.2mg (13%) | Iron: 5.6mg (31%)
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