Black Bean Burritos (Print Version)

# Ingredients:

→ Veggie Roast Blend

01 - 1 yellow onion, cut into chunks
02 - 1 red bell pepper, diced into pieces
03 - 6-8 small Yukon gold potatoes, chopped into cubes
04 - 1 Roma tomato, chopped
05 - 1 orange bell pepper, chopped up
06 - Salt and pepper to taste, freshly added
07 - 1 tablespoon paprika with a smoky touch
08 - 1 tablespoon ground cumin spice

→ Flavorful Black Bean Base

09 - 1 tablespoon of chipotle in adobo sauce, finely chopped
10 - 3 garlic cloves, finely minced
11 - 2 teaspoons of ground cumin powder
12 - 1 teaspoon of smoky paprika
13 - 1 tablespoon of nutritional yeast for cheesiness
14 - A teaspoon of salt to enhance flavors
15 - 2 cans of black beans (19 oz each) rinsed well
16 - ¼ cup veggie broth for moisture

→ Spicy Creamy Sauce

17 - 2 chipotle peppers in adobo sauce and 1 teaspoon of sauce (use less for mild flavor)
18 - ¾ cup of cashews soaked overnight or boiled for 10 minutes
19 - Juice from 1 lime, freshly squeezed
20 - ¼ teaspoon sea salt
21 - 1 teaspoon sweet maple syrup
22 - ½ cup unsweetened plant-based milk

→ Building Each Wrap

23 - 10 big tortillas
24 - A handful of fresh chopped cilantro leaves

# Instructions:

01 - Fire up your oven to 400°F (205°C). Throw the chopped potatoes, peppers, tomato, and onion onto a baking tray. Toss them with cumin, paprika, some salt, and black pepper. Use your hands to coat everything well, then spread them out evenly. Bake for about 45 minutes until those taters are golden and crispy along the edges.
02 - While that's roasting, heat up a pan with a splash of oil over medium flame. Add in garlic, cumin, smoked paprika, and chipotle pieces. Stir and let it cook until it smells incredible, for about a minute. Toss in black beans and broth, then mash them partially until it's thick but still has some bean chunks left.
03 - Blend together soaked cashews, maple syrup, sea salt, lime juice, chipotles, and plant milk in a blender until you get a creamy texture. Taste it, and tweak the spice level if you need.
04 - Spread out a tortilla. Add a couple of big scoops of roasted veggies, a dollop of the black bean mixture, and drizzle the creamy sauce on top. Sprinkle cilantro if you like. Roll it up tightly, tucking in the sides as you go.
05 - Keep these tasty wraps in the fridge for four days or freeze them for up to three months. Wrap them individually in foil or sandwich paper before freezing. For reheating, air fry if you want them crisp, or use a microwave or stovetop for a quick fix.

# Notes:

01 - Make it easy to plan meals by prepping these wraps once and enjoying them all week.
02 - Feel free to swap potatoes for rice or throw in some extra greens.
03 - Make the sauce as fiery or mild as you want by adjusting the chipotles you add.
04 - Reheat burritos in an air fryer or toast them in a pan for extra crispiness.

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