Hearty Black Bean Burritos (Print Version)

# Ingredients:

→ Roasted Vegetable Mix

01 - 1 red bell pepper, chopped into small chunks
02 - 1 orange bell pepper, diced
03 - 1 yellow onion, roughly chopped
04 - 1 ripe Roma tomato, diced
05 - 6-8 Yukon gold potatoes, cut into bite-sized cubes
06 - 1 tablespoon smoky paprika
07 - 1 tablespoon ground cumin
08 - Salt and freshly ground black pepper to taste

→ Savory Black Bean Filling

09 - 3 plump garlic cloves, minced
10 - 1 heaping tablespoon of chipotle pepper in adobo sauce, sliced
11 - 2 teaspoons ground cumin
12 - 1 teaspoon paprika
13 - 1 tablespoon nutritional yeast for that cheesy flavor
14 - 1 teaspoon salt
15 - Two 19-oz cans of black beans (38 oz total), drained and rinsed well
16 - ¼ cup vegetable broth

→ Creamy Chipotle Drizzle

17 - ¾ cup raw cashews, soaked overnight (or quick-soaked by boiling for 10 minutes)
18 - ½ cup unsweetened plant milk of your choice
19 - ¼ teaspoon sea salt
20 - 1 teaspoon maple syrup
21 - Juice of 1 fresh lime
22 - 2 chipotle peppers in adobo sauce plus 1 teaspoon of the sauce (adjust to your spice preference)

→ For Assembly

23 - 10 large tortilla wraps
24 - Handful of fresh cilantro, roughly chopped

# Instructions:

01 - Heat your oven to 400°F (205°C). Toss the diced bell peppers, onion, tomato, and cubed potatoes onto a sheet pan. Sprinkle with paprika, cumin, salt and pepper, then mix everything with your hands until evenly coated. Spread in a single layer and roast for about 45 minutes, or until those potatoes get nice and crispy around the edges.
02 - While the veggies are roasting, warm a tablespoon of oil in a pan over medium heat. Add the minced garlic, sliced chipotle pepper, cumin, paprika, nutritional yeast, and salt. Sauté for a minute or two until everything smells amazing and fragrant. Add your drained black beans and vegetable broth, stirring to combine. Grab a potato masher and partially mash the beans until you've got a thick, chunky paste with some whole beans still visible for texture.
03 - Toss the soaked cashews, plant milk, sea salt, maple syrup, lime juice, and chipotle peppers (with that teaspoon of adobo sauce) into your blender. Blitz until silky smooth. Give it a taste and adjust the spice level to your liking.
04 - Lay out a tortilla wrap and build your burrito with love: start with two generous scoops of the roasted potato mixture, add a hearty spoonful of the black bean mash, then drizzle with the creamy chipotle sauce. Sprinkle with fresh cilantro if that's your thing. Roll it up tightly, tucking in the sides as you go.
05 - These beautiful burritos can be stored in the fridge for up to 4 days. For longer storage, wrap each burrito in foil or sandwich paper, then place in a freezer bag where they'll keep for up to 3 months. When hunger strikes, reheat in an air fryer for maximum crispiness, or use the microwave or stovetop if you're in a rush.

# Notes:

01 - These hearty burritos are perfect for meal prep Sundays - make a batch and enjoy stress-free lunches all week!
02 - Feel free to customize with greens, vegan cheese, or swap the potatoes for rice if that's more your style.
03 - The chipotle sauce can be adjusted to your spice preference - add more peppers for extra kick or tone it down for milder palates.
04 - For the crispiest results when reheating, try using an air fryer or briefly searing the outside on a hot pan.

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