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Black Bean Burritos with Roasted Potatoes and Spicy Chipotle Sauce Recipe

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★★★★★

5 from 102 reviews

This Black Bean Burritos recipe features a hearty and flavorful combination of roasted potatoes and bell peppers, seasoned chipotle black beans, and a creamy chipotle sauce made from cashews. Wrapped in warm tortillas and garnished with fresh cilantro, these burritos offer a delicious plant-based meal perfect for lunch or dinner. The recipe involves roasting, stovetop cooking, and blending, resulting in a satisfying Mexican-inspired dish that can be customized with your favorite toppings and reheated easily.

Ingredients

Scale

Roasted Potatoes

  • 1 red bell pepper, diced
  • 1 orange bell pepper, diced
  • 1 yellow onion, diced
  • 1 roma tomato, diced
  • 6–8 Yukon gold potatoes, cubed
  • 1 tbsp paprika
  • 1 tbsp cumin
  • salt and pepper, to taste

Chipotle Black Beans

  • 3 cloves garlic, diced or minced
  • 1 chipotle pepper in adobo sauce, heaping tbsp, sliced
  • 2 tsp cumin
  • 1 tsp paprika
  • 1 tbsp nutritional yeast
  • 1 tsp salt
  • 38 oz canned black beans, drained and rinsed (two 19-oz cans)
  • ¼ cup vegetable broth
  • 1 tbsp oil

Creamy Chipotle Sauce

  • ¾ cup raw cashews, soaked overnight or boiled for 10 min
  • ½ cup plant-based milk, unsweetened
  • ¼ tsp sea salt
  • 1 tsp maple syrup
  • 1 lime, juiced
  • 2 chipotle peppers in adobo sauce
  • 1 tsp adobo sauce (adjust to taste)

To Assemble

  • 10 tortilla wraps
  • fresh cilantro, chopped (optional)

Instructions

  1. Roast the Vegetables and Potatoes: Preheat the oven to 400°F (200°C). On a sheet pan, toss the diced red and orange bell peppers, yellow onion, roma tomato, and cubed Yukon gold potatoes with paprika, cumin, salt, and pepper. Spread evenly and roast for 45 minutes until the potatoes are golden and crispy.
  2. Prepare the Chipotle Black Beans: While the vegetables roast, heat a pan over medium heat and add a tablespoon of oil. Sauté the diced garlic, sliced chipotle pepper in adobo sauce, cumin, paprika, and nutritional yeast until fragrant. Add the drained and rinsed black beans along with the vegetable broth. Stir well and use a potato masher to mash the beans into a thick paste, leaving some beans intact for texture.
  3. Make the Creamy Chipotle Sauce: In a blender, combine soaked or boiled cashews, unsweetened plant-based milk, sea salt, maple syrup, lime juice, chipotle peppers, and adobo sauce. Blend until smooth and creamy, adjusting seasoning and spice level as desired.
  4. Assemble the Burritos: Lay out each tortilla wrap. Start by spooning two heaping scoops of the roasted potato and vegetable mixture onto the center of the wrap, followed by one heaping scoop of the chipotle black bean mixture. Drizzle with the creamy chipotle sauce and sprinkle with fresh cilantro if using.
  5. Wrap and Store: Fold the sides of the tortilla over the filling and roll tightly to form burritos. Store in the refrigerator for up to 4 days or wrap in foil or sandwich paper and place in a freezer bag for up to 3 months. Reheat in an air fryer, microwave, or on the stovetop using a pan to crisp the outside if desired.

Notes

  • Mexican-inspired dishes like this are versatile—feel free to add greens or vegan cheese to your burritos for extra flavor.
  • You can swap roasted potatoes for rice; if so, roast the bell peppers separately to maintain their texture.
  • Adjust the sauce’s spiciness by adding more or fewer chipotle peppers according to your taste preference.
  • Reheat burritos in an air fryer, oven, microwave, or crisp up the exterior using a grill or frying pan for added texture.

Keywords: black bean burritos, vegan burritos, roasted potato burritos, chipotle black beans, creamy chipotle sauce, plant-based Mexican recipe, easy burrito recipe

Find it online: https://mjrecipe.com/black-bean-burritos-with-roasted-potatoes-and-spicy-chipotle-sauce-recipe/