Name: Vegan Cheesy Potato Burritos Recipe
Prep time: 10 min
Cook time: PT-491423H29M7S
Total time: PT-491423H29M7S
Cuisine: Mexican-inspired
Ingredients: 5 small potatoes (about 2-3 pounds), cubed; 1 tbsp olive oil; 2 tbsp taco seasoning; 1 cup uncooked basmati rice, rinsed and drained; 2 cups vegetable broth; 1/2 tsp salt; 1/2 tsp pepper; 2 bay leaves; 1/4 cup finely chopped cilantro; Zest from 1/2 lime; 1 tbsp lime juice; 1/2 tbsp lemon juice; 1 (15 oz) can butter beans, drained and rinsed; 1 (4 oz) can diced jalapenos; 1 cup unsweetened dairy-free milk; 1/2 cup nutritional yeast; 1/4 cup vegan butter; 2 tbsp oat flour; 1/2 tsp fresh lemon juice; 1/2 tsp salt; 1/2 tsp chili powder; 1/2 tsp cumin; 1/4 tsp garlic powder; 1/4 tsp smoked paprika; 1/4 tsp turmeric; 1/8 tsp cayenne pepper; 1/8 tsp onion powder; 8 large burrito shells

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If you are craving a comforting, hearty, and flavorful meal that just so happens to be entirely plant-based, this Vegan Cheesy Potato Burritos Recipe is about to become your new best friend. Imagine tender, spiced roasted potatoes wrapped inside warm burrito shells, paired with zesty cilantro lime rice and draped in a luscious, creamy vegan cheese sauce loaded with nutritional yeast goodness. This recipe brings together simple, wholesome ingredients for a perfect balance of textures and bold flavors that satisfy every bite. Whether you’re a seasoned vegan or simply looking to try something new, these burritos hit all the marks and bring that “wow” factor every single time.

Ingredients You’ll Need

A baking tray filled with many golden brown roasted potato cubes, each with a crispy outer texture and some pieces showing a sprinkle of coarse salt. The potatoes are spread evenly across the tray with a silver serving spoon on the right side scooping some pieces. The tray sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Gathering these ingredients is a breeze, and each one plays an essential role in making this dish shine. From the creamy nutritional yeast-based cheese sauce to the aromatic cilantro lime rice and perfectly roasted potatoes, every element contributes to a beautiful balance of taste, texture, and color.

Small potatoes (5): Cubed and roasted for a tender, flavorful filling that carries the spices beautifully.
Olive oil (1 tbsp): Helps crisp up the potatoes while adding a rich, fruity depth.
Taco seasoning (2 tbsp): Brings that familiar smoky, spicy punch that makes these potatoes irresistible.
Large burrito shells (8): The perfect soft, warm vessel to hold all the delicious fillings together.
Basmati rice (1 cup): Provides a fragrant, light base with a delicate texture.
Vegetable broth (2 cups): Infuses the rice with a rich, savory flavor better than plain water.
Salt and pepper (1/2 tsp each): Balances and enhances all the flavors in the rice and potatoes.
Bay leaves (2): Add subtle earthiness to the rice while it cooks.
Cilantro (1/4 cup, chopped): Adds a fresh, herbal brightness to the lime-rice combo.
Lime zest and juice (from 1/2 lime plus 1 tbsp lime juice): Brightens the rice and cuts through the richness.
Lemon juice (1/2 tbsp): Compliments the lime with a touch of tartness for balanced citrus notes.
Butter beans (1 can, 15 oz): The creamy base for the vegan cheese sauce, adding body and richness.
Diced jalapenos (4 oz can): Give a gentle kick and subtle heat to the cheese sauce.
Unsweetened dairy-free milk (1 cup): Creates the smooth, creamy texture vital for the cheese sauce.
Nutritional yeast (1/2 cup): The star ingredient for that unmistakable cheesy, nutty flavor.
Vegan butter (1/4 cup): Adds a silky mouthfeel and richness to the sauce.
Oat flour (2 tbsp): Helps thicken the cheese sauce naturally without altering the taste.
Spices (1/2 tsp salt, 1/2 tsp chili powder, 1/2 tsp cumin, 1/4 tsp garlic powder, 1/4 tsp smoked paprika, 1/4 tsp turmeric, 1/8 tsp cayenne pepper, 1/8 tsp onion powder): A medley of spices that layer warmth, smokiness, and just the right amount of heat.
Fresh lemon juice (1/2 tsp): Added at the end to brighten the cheese sauce perfectly.

How to Make Vegan Cheesy Potato Burritos Recipe

Step 1: Roast the Potatoes

Start by preheating your oven to 450 degrees Fahrenheit. Cube the small potatoes into bite-sized pieces so they cook evenly and absorb all the flavors. Toss them gently with olive oil and taco seasoning, making sure every piece is well coated. Spread them in a single layer on a greased baking sheet for that perfect roast. Pop them into the oven and bake for 25 to 35 minutes, checking for fork tenderness—the shorter time yields softer potatoes, while longer roasting brings out that irresistible crispiness.

Step 2: Cook the Cilantro Lime Rice

While those potatoes are roasting away, let’s prepare the rice. Start by adding the rinsed and drained basmati rice to a medium pot over medium heat. Toast it gently for 2 to 3 minutes until it starts smelling fragrant and nutty—this step elevates the rice to a whole new level. Next, pour in the vegetable broth along with salt, pepper, and the bay leaves, then bring everything to a boil. Reduce the heat, cover the pot, and let it simmer until tender, following the package timing. Once cooked, keep it covered for 10 minutes to steam perfectly. Remove the bay leaves, then stir in chopped cilantro, lime zest, and both lime and lemon juice. Fluff it all together with a fork for that light and vibrant base of the burrito.

Step 3: Blend the Vegan Nacho Cheese Sauce

Now, it’s time to create the crowning glory of this recipe: the vegan nacho cheese sauce. Into a high-powered blender, add the drained butter beans, diced jalapenos, unsweetened dairy-free milk, nutritional yeast, vegan butter, oat flour, and all the spices including salt, chili powder, cumin, garlic powder, smoked paprika, turmeric, cayenne pepper, onion powder, plus the fresh lemon juice. Blend everything for about 5 minutes or until you see a thick, creamy, and perfectly combined sauce. This sauce is velvety and packed with cheesy flavor, guaranteed to make these burritos unforgettable.

Step 4: Assemble the Burritos

It’s assembly time! Lay out your burrito shells, and spoon on about half to three-quarters of a cup of the cilantro lime rice. Add a generous half cup of those golden roasted potatoes, then drizzle 1 to 2 tablespoons of the smooth vegan nacho cheese sauce on top. Carefully roll up each burrito, tucking in the sides as you go to keep all that delicious filling inside. These burritos are ready to serve immediately, fresh and warm.

How to Serve Vegan Cheesy Potato Burritos Recipe

The image shows two halves of a burrito stacked on a white plate with a white marbled background. Each burrito has three visible layers: the outer light beige tortilla with small brown spots, a middle layer of cooked white rice with separate grains, and an inner layer filled with small pieces of cooked light brown chicken mixed with melted yellow cheese sauce. To the side, there is a small white bowl filled with the same yellow cheese sauce. Some green cilantro leaves are placed on the plate near the burrito. The whole setup rests on a dark navy blue cloth. photo taken with an iphone --ar 4:5 --v 7

Garnishes

If you want to elevate your Vegan Cheesy Potato Burritos Recipe even further, consider sprinkling freshly chopped cilantro or green onions on top for a burst of color and flavor. A dollop of vegan sour cream or a few slices of ripe avocado can add creaminess and a cooling contrast to the warm spices. Don’t forget a wedge of lime on the side to squeeze over everything for a lively citrus kick.

Side Dishes

Keep it simple or get creative with side dishes. A fresh, crunchy salad featuring crisp lettuce, radishes, and a tangy vinaigrette pairs beautifully to balance the warm, cheesy burritos. For something heartier, black beans or refried beans seasoned with cumin and garlic are classic options that complement this dish’s profile perfectly. And of course, some tortilla chips with salsa or guacamole are always a welcome addition.

Creative Ways to Present

Looking to impress at your next meal or gathering? Serve the Vegan Cheesy Potato Burritos Recipe sliced into pinwheel-style rounds to showcase the colorful layers inside. Alternatively, bake the burritos in a casserole dish topped with extra cheese sauce and vegan cheese for a melt-in-your-mouth enchilada-style dish. You can even serve deconstructed bowls, layering the rice, potatoes, and cheese sauce separately for a casual, customizable meal.

Make Ahead and Storage

Storing Leftovers

These burritos store wonderfully in the refrigerator for up to 3 days. Wrap each burrito tightly in foil or plastic wrap to keep the rice moist and the potatoes flavorful. Store the vegan cheese sauce separately in an airtight container to prevent it from thickening too much overnight, making reheating a breeze.

Freezing

If you want to prepare in advance, these burritos freeze beautifully. Assemble the burritos but do not add any fresh garnishes, then wrap each individually in foil and place them in a freezer-safe bag. They can stay frozen for up to 2 months without losing flavor or texture.

Reheating

To reheat refrigerated or frozen burritos, unwrap and place them on a baking sheet in a preheated 350-degree oven for 15-20 minutes (longer if frozen) until warmed through. If you’re using a microwave, heat in short bursts to avoid drying out, and consider covering with a damp paper towel for moisture. Warm the vegan cheese sauce gently on the stovetop or in the microwave, stirring frequently to bring back its creamy texture.

FAQs

Can I use any potatoes other than small ones?

Absolutely! While small potatoes cook evenly and quickly, you can use larger potatoes cut into smaller cubes or even sweet potatoes for a slightly different flavor profile. Just adjust roasting time as needed and keep an eye on texture.

Is there a substitute for nutritional yeast in the cheese sauce?

Nutritional yeast is key for the cheesy flavor in this recipe, but if you don’t have any, you might try a vegan cheese alternative or ground roasted cashews mixed with some smoked paprika. However, the taste won’t be quite the same.

Can I make the rice and potatoes ahead of time?

Yes, both the cilantro lime rice and roasted potatoes can be made ahead and refrigerated. Just reheat gently before assembling the burritos to keep all flavors fresh and vibrant.

How spicy is this recipe? Can I adjust the heat?

This recipe offers a moderate spice level thanks to the taco seasoning and jalapenos in the cheese sauce. You can easily reduce or increase the heat by cutting back on the jalapenos or using mild taco seasoning if you prefer milder flavors.

What if I don’t have oat flour for the sauce?

Oat flour is used here as a natural thickener. You can substitute with other gluten-free flours like rice flour or even cornstarch, just use about half the amount and mix with a bit of water before adding so you avoid clumps.

Final Thoughts

This Vegan Cheesy Potato Burritos Recipe is such a fabulous crowd-pleaser that you’ll find yourself making it again and again. Its compelling blend of savory roasted potatoes, zesty lime rice, and creamy cheese sauce creates a meal that’s satisfying, comforting, and downright delicious. Dive in and enjoy sharing this little slice of plant-based heaven with family and friends. Trust me, once you try it, these burritos will become a beloved staple in your kitchen too!