Indulge in these delicious, high-protein burritos that are perfect for meal prepping! Packed with roasted vegetables, seasoned black beans, and a creamy cashew chipotle sauce, these Tex-Mex-inspired burritos will keep you satisfied for days to come. Prepare them in advance, freeze, and enjoy a nutritious meal anytime!
Ingredients
🫑 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
🌶️ 2 tsp Paprika
🌿 1 tbsp Cumin
🌿 2 tsp Cumin
🧂 Salt and pepper as desired
🧄 3 Garlic cloves diced or minced
🌶️ 3 Chipotle peppers in adobo sauce + 1 tsp adobo sauce
🌱 1 tbsp Nutritional yeast
🫘 38 oz Black beans canned drained and rinsed (two 19-oz cans)
🥣 ¼ cup Vegetable broth
🌰 ¾ cup Raw cashews soaked overnight or boiled 10 minutes
🥛 ½ cup Plant-based milk unsweetened
🧂 ¼ tsp Sea salt
🍁 1 tsp Maple syrup
🍋 1 Lime juiced
🌯 10 Tortilla wraps
🌿 Fresh cilantro chopped
Instructions
1- Prepare the Vegetables:
Preheat your oven to 400°F (200°C).
On a sheet pan lined with parchment paper, evenly spread out the diced potatoes, bell peppers, yellow onion, and tomatoes.
2- Season and Roast:
Drizzle the vegetables with olive oil.
Sprinkle them with cumin, paprika, and salt. Toss to coat evenly.
Bake in the preheated oven for about 45 minutes or until the vegetables are tender and slightly caramelized.
3- Cook the Beans:
While the vegetables are roasting, heat a skillet (possibly a Caraway Home non-stick pan) over medium heat.
Add a small amount of olive oil and sauté the minced garlic and chipotle peppers for about 1 minute.
Add the drained black beans and sprinkle with nutritional yeast, cumin, paprika, and salt. Mix thoroughly.
4- Mash the Beans:
- Using a potato masher, mash the bean mixture to a chunky consistency.
5- Blend the Cashew Chipotle Sauce:
In a Beast Blender, blend cashews, chipotle peppers, and lime juice until smooth and creamy.
Add water as needed for consistency.
6- Assemble the Burritos:
Lay a tortilla flat and spread a layer of cashew chipotle sauce over it.
Add a portion of roasted vegetables and a scoop of mashed black beans.
Sprinkle with fresh cilantro.
7- Roll and Sear:
Fold the sides of the tortilla over the filling, then roll tightly from the bottom up to create a sealed burrito.
If desired, briefly sear the rolled burritos in a non-stick pan until the exterior is lightly browned.
8- Wrap and Freeze:
- For meal-prepped burritos, wrap each one in parchment paper and freeze for up to 3 months.
Prep Time: 15 minutes
Cook Time: Approximately 1 hour
Total Time: 1 hour and 15 minutes
Servings: 10 burritos
Calories: 400 per serving
Proteins: 12g per serving
Fats: 15g per serving
Carbohydrates: 55g per serving
Equipment: Sheet Pan, Parchment Paper, Oven, Skillet/Pan (possibly Caraway Home), Potato Masher, Blender (Beast Blender), Knife, Cutting Board
Cooking Tips
Reheat frozen burritos quickly in the microwave or oven.
If you prefer a spicier flavor, add more chipotle peppers to the sauce or beans.