Description
These Vegan Cheesy Potato Burritos combine crispy roasted potatoes seasoned with taco spices, flavorful cilantro lime rice, and a creamy, dairy-free nacho cheese sauce made from butter beans and nutritional yeast. Wrapped in warm burrito shells, they make a satisfying, plant-based meal perfect for lunch or dinner in just 30 minutes.
Ingredients
Potatoes
- 5 small potatoes (about 2-3 pounds), cubed
- 1 tbsp olive oil
- 2 tbsp taco seasoning
Cilantro Lime Rice
- 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
Vegan Nacho Cheese Sauce
- 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
Assembly
- 8 large burrito shells
Instructions
- Prepare Potatoes: Preheat your oven to 450°F (232°C). Cube the potatoes into bite-sized pieces. Toss them with olive oil and taco seasoning until evenly coated. Spread them out in a single layer on a greased baking sheet.
- Roast Potatoes: Bake the potatoes in the oven for 25-35 minutes until fork-tender. Bake on the shorter end for softer potatoes or longer if you prefer them crispier.
- Cook Cilantro Lime Rice: While the potatoes roast, heat a medium pot over medium heat. Add the rinsed and drained basmati rice and toast it for 2-3 minutes to enhance flavor.
- Add Broth and Seasonings: Pour in the vegetable broth, salt, pepper, and bay leaves. Bring to a boil, then cover and reduce heat to simmer. Cook according to package instructions (usually about 15 minutes) until rice is tender.
- Finish Rice: Let rice sit covered for 10 minutes off heat. Remove bay leaves, then stir in chopped cilantro, lime zest, lime juice, and lemon juice. Fluff the rice with a fork.
- Make Vegan Nacho Cheese Sauce: Combine butter beans, diced jalapenos, dairy-free milk, nutritional yeast, vegan butter, oat flour, lemon juice, salt, chili powder, cumin, garlic powder, smoked paprika, turmeric, cayenne pepper, and onion powder in a high-powered blender.
- Blend Sauce: Blend for about 5 minutes until the sauce thickens and becomes creamy and smooth. Warm the sauce before serving if needed.
- Assemble Burritos: Lay a burrito shell flat. Add approximately 1/2 to 3/4 cup of cilantro lime rice, about 1/2 cup roasted potatoes, and 1-2 tablespoons of the vegan nacho cheese sauce.
- Roll Burritos: Fold and roll the burrito tightly. Serve immediately while warm and enjoy your delicious vegan cheesy potato burritos!
Notes
- You can adjust the cooking time of the potatoes based on your preference for softness or crispness.
- Ensure to rinse and drain the rice thoroughly to prevent it from being too sticky.
- The nacho cheese sauce can be stored in the refrigerator for up to 3 days and reheated as needed.
- If you prefer less spice, reduce the amount of diced jalapenos or cayenne pepper.
- For a gluten-free option, substitute burrito shells with gluten-free wraps.
- Prep Time: 10 minutes
- Cook Time: 25-35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican-inspired
