Cheesy Potato Burritos

This vegan cheesy potato burrito recipe has become my family's go-to meal when we crave something hearty, satisfying, and completely plant-based. The combination of seasoned roasted potatoes, zesty cilantro-lime rice, and homemade vegan nacho cheese creates burritos that even dedicated cheese lovers won't believe are dairy-free.

The first time I made these burritos, my teenager who typically scrutinizes anything labeled "vegan cheese" devoured two in one sitting and asked when we could have them again. Now they've become our Sunday meal prep staple for easy weekday lunches.

Ingredients

• 5 small potatoes: About 2-3 pounds. Choose waxy varieties like Yukon Gold for best texture and flavor that holds up well when roasted.
• 1 tablespoon olive oil: Helps potatoes crisp up beautifully in the oven.
• 2 tablespoon taco seasoning: Provides a perfect blend of spices without extra measuring.
• 8 large burrito shells: Look for 10-inch tortillas that are pliable and fresh.
• 1 cup uncooked basmati rice: Makes light fluffy rice with distinct grains.
• 2 cups vegetable broth: Adds more flavor than plain water for cooking.
• ½ teaspoon salt: Enhances all other flavors in the rice.
• ½ teaspoon pepper: Fresh ground is best for maximum flavor.
• 2 bay leaves: Infuse subtle aromatic notes throughout the rice.
• ¼ cup cilantro: Finely chopped fresh herbs make all the difference.
• Zest from ½ lime: Contains essential oils that provide intense citrus flavor.
• 1 tablespoon lime juice: Balances the richness with bright acidity.
• ½ tablespoon lemon juice: Adds complexity to the citrus profile.
• 1 15oz can Butter Beans: Creates the creamy base without dairy.
• 1 4oz can diced jalapenos: Brings heat and authentic nacho flavor.
• 1 cup unsweetened dairy free milk: Provides perfect consistency.
• ½ cup nutritional yeast: Delivers that essential cheesy flavor.
• ¼ cup vegan butter: Adds richness and mouthfeel.
• 2 tablespoon oat flour: Works as a natural thickener.
• ½ teaspoon fresh lemon juice: Brightens all flavors.
• Spices: Salt, chili powder, cumin, garlic powder, smoked paprika, turmeric, cayenne pepper, and onion powder create depth and authentic cheese sauce flavor.

Step-by-Step Instructions

Prepare the Potatoes:

Start by preheating your oven to 450°F. Cut your potatoes into uniform bite-sized cubes about half-inch pieces to ensure even cooking. In a large bowl, toss the potato cubes with olive oil until they're completely coated, then sprinkle with taco seasoning and toss again until evenly distributed. Spread the seasoned potatoes in a single layer on a greased baking sheet making sure not to overcrowd them. Roast for 25-35 minutes, checking halfway to stir for even browning. For softer potatoes aim for 25 minutes, for crispier edges go for the full 35 minutes.

Create the Cilantro Lime Rice:

While the potatoes roast, place a medium pot over medium heat and add your rinsed basmati rice. Toast it dry for 2-3 minutes, stirring occasionally this step enhances the nutty flavor of the rice. Add the vegetable broth, salt, pepper, and bay leaves, then bring to a boil. Once boiling, reduce the heat to maintain a gentle simmer and cover with a tight-fitting lid. Cook according to your rice package instructions, typically 15-20 minutes for basmati. When done, keep the pot covered and let it rest for 10 minutes off heat this finishing step allows the rice to fully absorb moisture and separate into fluffy grains. Remove bay leaves, then gently fold in the chopped cilantro, lime zest, lime juice and lemon juice. Fluff with a fork to separate the grains and distribute the flavors.

Blend the Vegan Nacho Cheese:

For an ultra-smooth nacho cheese sauce, add all cheese ingredients to a high-powered blender. Start blending on low then gradually increase to high speed, letting it run for a full 5 minutes. This extended blending time is crucial for breaking down the butter beans completely and creating a silky, creamy texture without any graininess. The sauce should be thick but pourable, with a vibrant orange-yellow color from the turmeric and nutritional yeast. If needed, transfer to a small saucepan to warm before serving, stirring frequently to prevent thickening.

Assemble Your Burritos:

Lay out a burrito shell on a flat surface and warm slightly if they're not fresh to improve flexibility. Spoon approximately ½-¾ cup of the cilantro lime rice onto the lower third of the tortilla, forming a horizontal line but leaving about 2 inches of space on each side. Top with about ½ cup of the roasted potatoes, distributing them evenly over the rice. Drizzle 1-2 tablespoons of the nacho cheese sauce over everything. To roll, fold in both sides of the tortilla, then fold up the bottom flap to cover the filling, and continue rolling away from you while keeping the sides tucked in. For a crispy exterior option, you can lightly brown the assembled burritos in a pan with a touch of oil.

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The vegan nacho cheese sauce is honestly the crown jewel of this recipe. I spent months perfecting it after my daughter became dairy-free, and the butter beans make all the difference compared to the more common cashew-based versions. Even my cheese-loving father couldn't believe it wasn't made with real cheese when I served it at our last family gathering.

Make-Ahead Options

These burritos are perfect for meal prepping and can be assembled completely in advance. For best results, allow all components to cool slightly before assembly to prevent the tortillas from becoming soggy. Once rolled, wrap each burrito individually in parchment paper, then place in a large storage container or zip-top bag. They will keep in the refrigerator for up to 4 days. To reheat, remove the parchment paper and microwave for 1-2 minutes, or for a crispier exterior, warm in a skillet over medium heat for about 5 minutes, turning occasionally.

Customization Ideas

The base recipe creates delicious burritos on its own, but you can easily customize these to suit your preferences or use what you have on hand. Add black beans or pinto beans for extra protein and fiber. Include sautéed peppers and onions for additional vegetables and texture. For a refreshing contrast, try adding diced avocado or a dollop of vegan sour cream. If you enjoy spice, incorporate diced fresh jalapeños or a sprinkle of crushed red pepper flakes. The versatility of this recipe allows you to create a different experience each time you make it.

Troubleshooting Tips

If your nacho cheese sauce seems too thin, add an additional tablespoon of oat flour and blend again. Conversely, if it's too thick, thin with a splash more plant milk. For the rice, if it turns out too wet, spread it on a baking sheet for a few minutes to allow excess moisture to evaporate. If your tortillas crack when rolling, try warming them slightly in the microwave under a damp paper towel for 15-20 seconds to make them more pliable. And if your potatoes aren't crisping up, ensure your oven is fully preheated and try using a metal baking sheet instead of glass or ceramic for better heat conduction.

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These burritos truly redefine vegan comfort food, delivering bold flavors and ultimate satisfaction in every bite.

Frequently Asked Questions

→ Can I make these burritos ahead of time?

Yes! Assemble the burritos, wrap individually in foil, and store in the refrigerator for up to 3 days. To reheat, place in a 350°F oven for 15-20 minutes or microwave for 1-2 minutes until heated through.

→ What can I substitute for butter beans in the nacho cheese sauce?

If butter beans aren't available, white cannellini beans or chickpeas make excellent substitutes. They'll create a similarly creamy texture when blended with the other ingredients.

→ Is there a gluten-free option for these burritos?

Absolutely! Simply replace the regular burrito shells with gluten-free tortillas and ensure your taco seasoning is gluten-free. You can also substitute the oat flour in the cheese sauce with cornstarch or rice flour.

→ What other fillings work well in these burritos?

These burritos are very adaptable! Try adding black beans, corn, sautéed bell peppers, vegan sour cream, guacamole, or pico de gallo for extra flavor and texture.

→ How spicy is the nacho cheese sauce?

The sauce has a mild to medium heat level from the jalapeños, chili powder, and cayenne. For a milder version, reduce or omit the cayenne and use mild green chiles instead of jalapeños. For extra heat, add more cayenne or fresh diced jalapeños.

→ Can I freeze these burritos?

Yes, these burritos freeze well. Wrap each assembled burrito tightly in foil, then place in a freezer bag. Freeze for up to 3 months. To reheat, remove foil and microwave for 2-3 minutes, or bake from frozen at 350°F for about 30 minutes.