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
Units
Scale
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
