Potato Burritos
Potato Burritos Author: Ruxandra Micu Serves: 4 Potato burritos are a quick, delicious, and easy-to-make lunch. Here's how to make it step by step in no time! By the way, the recipe is 100% vegan and healthy!
Ingredients
- For the burritos:
- 4 to rtillas
- 4 medium potatoes
- 1 cup Basmati rice
- 2 ½ cup veggie 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 veggie broth. Let simmer. Add the cut coriander, lime zest and lime juice. Add salt if necessary.
- For the nacho cheese sauce: add all the ingredients in a blender and mix until creamy.
- Warm up the wraps in a dry pan.
- To assemble: on each wrap, add 3 Tbsp rice, followed by the baked potatoes and the sauce. Close up the burrito.
- Serve with additional sauce.
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