Potato Burritos
These vegan potato burritos wrap roasted potato slices, herby lime rice, and a creamy nacho-style cheese sauce in warm tortillas. Hearty, satisfying, and ready in under an hour.
Ingredients
For the burritos:
- 4 tortillas
- 4 potatoes
- 1 cup basmati rice
- 2 ½ cup vegetable broth
- ½ lime zest only
- 2 Tbsp lime juice
- 2 bay leaves
- fresh cilantro
- salt
- pepper
For the nacho cheese:
- 1 cup white beans cooked and drained
- 1 cup soy milk
- ½ cup nutritional yeast
- ¼ cup vegan butter
- 1 jalapeno diced
- 2 Tbsp oat flour
- 1 tsp lemon juice
- ¼ tsp chili powder
- ½ tsp cumin
- ¼ tsp garlic powder
- ¼ tsp smoked paprika
- ¼ tsp turmeric
- salt
- pepper
Instructions
- Cut the potatoes into slices. Season with salt and pepper and bake at 200C in the oven for 15-20 minutes.
- Wash the rice. Put it in a pot, add the bay leaves and vegetable broth, and let it simmer until tender. Stir in the chopped cilantro, lime zest, and lime juice. Add salt if necessary.
- For the nacho cheese sauce: add all the sauce ingredients to a blender and blend until creamy.
- Warm up the tortillas in a dry pan.
- To assemble: on each tortilla, add 3 Tbsp rice, followed by the white beans, the baked potatoes, and the sauce. Close up the burrito.
- Serve with additional sauce.
Notes
Wrap leftover burritos tightly and refrigerate for up to 3 days; reheat in a dry pan or oven so the tortilla crisps back up. Serve with extra nacho cheese sauce on the side for dipping.