Vegan Cheesy Potato Burritos (Print Version)
# Ingredients:
→ For the Potatoes
01 -
5 small potatoes (about 1-1.4 kg)
02 -
1 tablespoon olive oil
03 -
2 tablespoon taco seasoning
04 -
8 large burrito shells
→ For the Cilantro Lime Rice
05 -
1 cup uncooked basmati rice, rinsed and drained
06 -
2 cups vegetable broth
07 -
½ teaspoon salt
08 -
½ teaspoon pepper
09 -
2 bay leaves
10 -
¼ cup cilantro, finely chopped
11 -
Zest from ½ lime
12 -
1 tablespoon lime juice
13 -
½ tablespoon lemon juice
→ For the Nacho Cheese Sauce
14 -
1 can (425g) butter beans, drained and rinsed
15 -
1 can (113g) diced jalapeños
16 -
1 cup unsweetened plant-based milk
17 -
½ cup nutritional yeast
18 -
¼ cup vegan butter
19 -
2 tablespoon oat flour
20 -
½ teaspoon fresh lemon juice
21 -
½ teaspoon salt
22 -
½ teaspoon chili powder
23 -
½ teaspoon cumin
24 -
¼ teaspoon garlic powder
25 -
¼ teaspoon smoked paprika
26 -
¼ teaspoon turmeric
27 -
⅛ teaspoon cayenne pepper
28 -
⅛ teaspoon onion powder
# Instructions:
01 -
Preheat oven to 230°C (450°F). Cube potatoes into bite-sized pieces. Toss with oil and taco seasoning, then arrange in a single layer on a greased baking sheet. Bake for 25-35 minutes or until fork tender. Use shorter time for softer potatoes or longer for crispier texture.
02 -
While potatoes roast, toast the rinsed and drained rice in a medium pot over medium heat for 2-3 minutes. Add broth, salt, pepper, and bay leaves. Bring to a boil, then reduce heat to simmer and cover. Cook according to package instructions. Once done, let sit covered for 10 minutes, then remove bay leaves. Add chopped cilantro, lime zest, lime juice, and lemon juice. Stir together and fluff with a fork.
03 -
Combine all cheese sauce ingredients in a high-powered blender. Blend for 5 minutes or until a thickened, creamy, well-combined sauce forms. Serve warm.
04 -
Lay out each burrito shell and add approximately ½-¾ cup of cilantro lime rice, ½ cup roasted potatoes, and 1-2 tablespoons of nacho cheese sauce to each. Roll up tightly and serve immediately.
# Notes:
01 -
These burritos can be made ahead and frozen for quick meals. Simply wrap individually in foil and freeze for up to 3 months.