Have you ever craved that scrumptious, satisfying bite that comes from sinking your teeth into a perfectly wrapped burrito? Look no further! These *Vegan Cheesy Potato Burritos* offer that delicious experience, packed with flavors and textures that are sure to delight every taste bud, without any dairy or meat. Trust me, this will quickly become your new go-to for a comforting meal that’s easy on effort but huge on taste.
Why You’ll Love This Recipe
- Creamy Cheesy Goodness: The vegan nacho cheese sauce brings a luscious, velvety richness to these burritos without any dairy.
- Hearty and Filling: With roasted potatoes and seasoned rice, each bite is satisfying and destined to keep you full for hours.
- Easy Customization: These burritos can be easily adapted to suit any dietary need or personal taste preference.
- Quick Assembly: Once your components are ready, rolling these burritos up is a breeze, making them perfect for a busy weeknight meal.
Ingredients You’ll Need
You won’t find anything too tricky or unusual here—just straightforward, simple ingredients that come together to create magic. From the zingy cilantro lime rice to the dreamy vegan cheese sauce, each component has its special part to play in this symphony of flavors.
- Small Potatoes: The backbone of our burrito mixture, these give a hearty bite and soak up all the seasoning.
- Taco Seasoning: Packs a punch of flavor that complements the other ingredients beautifully.
Variations
The beauty of these Vegan Cheesy Potato Burritos is just how adaptable they are. Whether you’re looking to boost the veggies or swap out the sauce, there are endless ways to make these burritos uniquely yours.
- Spicy Kick: Add some extra chopped jalapeños to raise the heat level if you’re feeling adventurous.
- Protein Boost: Stir in some cooked black beans for an extra protein punch without altering the delightful flavor profile.
How to Make Vegan Cheesy Potato Burritos
Step 1: Roast the Potatoes
Begin by preheating your oven to 450°F. Cube the small potatoes into bite-sized pieces, toss them with olive oil and taco seasoning, and then spread them in a single layer on a greased baking sheet. Roast these for 25-35 minutes, adjusting the time based on your desired level of crispiness.
Step 2: Prepare the Cilantro Lime Rice
In a medium pot over medium heat, toast the rinsed and drained basmati rice for a couple of minutes. Add the vegetable broth, salt, pepper, and bay leaves, bringing it to a boil. Reduce the heat to a simmer, cover, and allow it to cook per your package instructions. Once cooked, let the rice rest covered for 10 minutes before stirring in the cilantro, lime zest, and juices for that fresh zing.
Pro Tips for Making Vegan Cheesy Potato Burritos
- Rice Perfection: Make sure to let your rice sit covered after cooking to absorb all aromatic flavors fully.
- Creamy Cheese Sauce: Blend the cheese sauce until thick and smooth; it keeps your burritos saucy and delicious.
- Crispy Potatoes: For that perfect crispy bite, ensure your potatoes are evenly spaced on the baking sheet.
- Roll with Care: Warm the tortillas slightly before filling to make rolling them a breeze!
How to Serve Vegan Cheesy Potato Burritos
Garnishes
Top these burritos with some salsa, guacamole, or a sprinkle of fresh cilantro for a burst of extra flavor. A little fresh lime juice also adds that extra zing that can bring all the flavors together.
Side Dishes
Pair your Vegan Cheesy Potato Burritos with a simple green salad for freshness, or enjoy alongside some roasted corn for an added touch of sweetness and crunch.
Creative Ways to Present
Arrange your burritos on a large platter with garnishes on the side for a build-it-yourself buffet, or serve them neatly rolled with a side dip in small colorful bowls for a more aesthetically pleasing presentation.
Make Ahead and Storage
Storing Leftovers
Store leftover burritos in an airtight container in the refrigerator. They’ll keep well for up to three days, making them perfect for meal prep lunches or quick dinners.
Freezing
To freeze, simply wrap the assembled burritos tightly in aluminum foil, then place them in a sealable freezer bag. They’ll be good for up to three months, giving you a quick meal option anytime.
Reheating
Reheat the burritos by first removing the foil and microwaving them until warm or baking them in a preheated oven at 350°F for 15-20 minutes. A sprinkle of water over them before heating keeps them nice and moist.
FAQs
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Can I use another type of rice?
Absolutely! Feel free to use any rice of your choice, just keep in mind to adjust the cooking time and liquid proportions according to package instructions.
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How can I make the cheese sauce spicier?
Simply add in more diced jalapeños or a pinch of cayenne pepper to turn up the heat in your sauce.
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What can I do if my burritos are too dry?
Add an extra spoonful of the delicious vegan cheese sauce before rolling them up to ensure every bite is creamy and wonderful.
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Can I make these burritos gluten-free?
Definitely! Use gluten-free tortilla wraps as a substitute, and you’ll have a delicious gluten-free meal.
Final Thoughts
If you’re looking for a delightful and satisfying meal that wins every single time, you must try these Vegan Cheesy Potato Burritos. Their irresistible flavors and simplicity are certain to make them a staple in your culinary repertoire. Happy eating, my friend!
Print
Vegan Cheesy Potato Burritos Recipe
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 8 burritos
- Category: Main Course
- Method: Baking
- Cuisine: Mexican Inspired
- Diet: Vegan
Description
Enjoy these flavorful Vegan Cheesy Potato Burritos, featuring seasoned roasted potatoes, zesty cilantro lime rice, and creamy vegan nacho cheese sauce all wrapped in soft tortillas. Perfect for a hearty, plant-based meal that’s quick to prepare and packed with taste.
Ingredients
For the Potatoes
- 5 small potatoes (about 2-3 pounds)
- 1 tablespoon olive oil
- 2 tablespoon taco seasoning
For the Cilantro Lime Rice
- 1 cup uncooked basmati rice, rinsed and drained
- 2 cups vegetable broth
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 bay leaves
- 1/4 cup cilantro, chopped fine
- Zest from 1/2 lime
- 1 tablespoon lime juice
- 1/2 tablespoon lemon juice
For the Nacho Cheese Sauce
- 1 15oz can butter beans, drained and rinsed
- 1 4oz can diced jalapenos
- 1 cup unsweetened dairy free milk
- 1/2 cup nutritional yeast
- 1/4 cup vegan butter
- 2 tablespoon oat flour
- 1/2 teaspoon fresh lemon juice
- 1/2 teaspoon salt
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon turmeric
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon onion powder
Instructions
- Preheat oven to 450°F: Set your oven to 450 degrees Fahrenheit, preparing for roasting the potatoes.
- Prepare potatoes: Cube the small potatoes into bite-sized pieces for even cooking.
- Toss potatoes: Mix the cubed potatoes with olive oil and taco seasoning until well-coated, then spread them in a single layer on a greased baking sheet.
- Roast potatoes: Bake for 25-35 minutes, checking for tenderness and slight crispiness; shorter roasting yields softer potatoes, longer adds crunch.
- Make rice: While potatoes are roasting, toast rinsed rice in a medium pot over medium heat for 2-3 minutes, stirring constantly.
- Cook rice: Add vegetable broth, salt, pepper, and bay leaves. Bring to a boil, then reduce heat to low, cover, and simmer until rice is cooked (about 15 minutes). Allow to sit covered for 10 minutes, then remove bay leaves.
- Add flavor to rice: Fluff rice with a fork and stir in chopped cilantro, lime zest, lime juice, and lemon juice for a vibrant flavor.
- Prepare cheese sauce: Combine all cheese sauce ingredients in a high-speed blender and blend on high for 5 minutes until smooth, creamy, and well combined. Keep warm.
- Assemble burritos: Spoon about ½ to ¾ cup of cilantro lime rice onto each tortilla, add approximately ½ cup roasted potatoes, and 1-2 tablespoons of nacho cheese sauce. Roll up tightly, fold in sides, and serve warm.
Notes
- For extra flavor, toast spices before adding to the cheese sauce.
- Adjust the spice level by adding more or less jalapenos.
- Use gluten-free tortillas for a gluten-free version.
- Make ahead: potatoes and rice can be prepared in advance; reheat before assembling.
- For a creamier cheese sauce, add a touch more plant-based milk.
Nutrition
- Serving Size: 1 burrito
- Calories: 360 kcal
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 8 g
- Protein: 12 g
- Cholesterol: 0 mg
