One bite of these Vegan Cheesy Potato Burritos, and you’ll wonder where they’ve been all your life. Bursting with flavor, this recipe combines crisp taco-seasoned potatoes, aromatic cilantro lime rice, and a rich nacho cheese sauce to create the ultimate comfort food experience, entirely plant-based and absolutely satisfying. Even your non-vegan friends will be begging for seconds!
Why You’ll Love This Recipe
- Ultimate Comfort Food: These burritos are as cozy as a warm blanket on a chilly day.
- Versatile Ingredients: You can swap out ingredients to suit your pantry supplies or dietary needs.
- Crowd Favorite: Even the fiercest meat-eaters will love these Vegan Cheesy Potato Burritos.
Ingredients You’ll Need
The beauty of these Vegan Cheesy Potato Burritos lies in their simplicity—one quick look at the ingredient list and you’ll see how each item plays a crucial role in creating layers of flavor, texture, and color. Ready to dive into the details?
- Small potatoes: Crispy on the outside, tender on the inside, these are the stars of the show.
- Olive oil: Just a touch enhances the flavor of the seasoned potatoes.
- Taco seasoning: Adds a burst of spicy, smoky flavor to the potatoes.
- Burrito shells: Soft and pliable, perfect for wrapping all that goodness.
- Butter beans: The secret ingredient for a creamy, dreamy nacho cheese sauce.
Variations
One of the best parts about these Vegan Cheesy Potato Burritos is their adaptability. Feel free to get creative and make this recipe your own, whether you’re accommodating dietary preferences or you’re simply using up whatever’s in your kitchen.
- Gluten-Free Option: Swap out the standard burrito shells for gluten-free tortillas.
- Spice it Up: Add a dash of hot sauce or a few slices of jalapeño to kick up the heat.
How to Make Vegan Cheesy Potato Burritos
Step 1: Roast the Potatoes
Preheat your oven to 450°F. Cube the small potatoes into bite-sized pieces. Toss them generously with olive oil and taco seasoning, spreading them in a single layer on a greased baking sheet. Bake them for 25-35 minutes until they reach your desired crispness. Like magic, they’ll turn golden and crispy, a flavorful feast in every piece.
Step 2: Cook the Cilantro Lime Rice
In a medium pot over medium heat, add your rinsed and drained basmati rice. Toast the rice lightly for 2-3 minutes. Then, add vegetable broth, salt, pepper, and bay leaves, bringing the mixture to a gentle boil. Reduce the heat to simmer, cover, and cook as per package instructions. This aromatic rice forms the heart of your burrito, offering a citrusy zing.
Pro Tips for Making Vegan Cheesy Potato Burritos
- Potato Perfection: Ensure even cooking by cutting the potatoes into uniform sizes.
- Rice Fluffing: Let the cooked rice sit covered for 10 minutes to absorb steam and make it easier to fluff.
- Blending the Cheese: Blend until the nacho cheese sauce reaches a smooth, velvety texture.
- Ultimate Roll: Don’t overfill the burrito shells to ensure easy rolling and zero mess.
How to Serve Vegan Cheesy Potato Burritos
Garnishes
Top your burritos with freshly chopped cilantro and a sprinkle of lime zest to heighten the flavors and add vibrant color. Avocado slices also add a lovely creamy richness that complements the dish beautifully.
Side Dishes
Pair these burritos with a light side salad topped with a tangy vinaigrette, or some spicy black beans for an extra punch. A chilled glass of limeade enhances the refreshing zing of the cilantro-lime rice.
Creative Ways to Present
Slice each burrito in half at a diagonal, arranging them neatly on a serving platter. Garnish with a few lime wedges and a sprinkle of vibrant chopped cilantro for a fresh, eye-catching display.
Make Ahead and Storage
Storing Leftovers
Store leftover burritos in an airtight container in the refrigerator for up to three days. Keep any side sauces separate to maintain freshness and avoid sogginess.
Freezing
Wrap each burrito individually in foil or parchment paper, then place them in a freezer-safe bag. They can be frozen for up to two months without losing their delicious quality.
Reheating
To reheat, unwrap the burrito and place it on a baking sheet. Warm in a preheated 350°F oven for about 15 minutes. Alternatively, microwaving on medium heat for about two minutes works in a pinch!
FAQs
-
Can I make the nacho cheese sauce ahead of time?
Yes, you can prepare the nacho cheese sauce up to three days in advance. Just store it in an airtight container in the fridge and reheat gently before serving.
-
Can I use another type of potato?
Definitely! Yukon Gold potatoes or sweet potatoes would work beautifully, offering a slightly different flavor profile and texture.
-
What’s the best way to keep the burritos warm?
Once assembled, keep the burritos warm in a covered baking dish in a low oven (around 200°F) until ready to serve.
-
Is there a nut-free option for the cheese sauce?
Sure! The recipe is already nut-free as it is, but feel free to double-check your dairy-free milk to ensure it’s nut-free if needed.
Final Thoughts
Succulent, spicy, and superbly satisfying, these Vegan Cheesy Potato Burritos are more than just a meal—they’re a culinary embrace. I hope you delight in every bite as much as I do. Go ahead, gather your ingredients, and discover a new favorite today!
Print
Vegan Cheesy Potato Burritos Recipe
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 8 burritos
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-inspired
- Diet: Vegan
Description
This Vegan Cheesy Potato Burritos recipe combines roasted seasoned potatoes, flavorful cilantro lime rice, and a rich, dairy-free nacho cheese sauce all wrapped in a warm tortilla. It’s a hearty, plant-based meal perfect for satisfying comfort food cravings with tangy, cheesy goodness and vibrant fresh flavors. Ideal for quick weeknight dinners or meal prep, these burritos are customizable and wholesome.
Ingredients
For the Potatoes
- 5 small potatoes (about 2-3 pounds)
- 1 tablespoon olive oil
- 2 tablespoon taco seasoning
- 8 large burrito shells
For the Cilantro Lime Rice
- 1 cup uncooked basmati rice, rinsed and drained
- 2 cups vegetable broth
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 bay leaves
- 1/4 cup cilantro, chopped fine
- Zest from 1/2 lime
- 1 tablespoon lime juice
- 1/2 tablespoon lemon juice
For the Nacho Cheese Sauce
- 1 15oz can butter beans, drained and rinsed
- 1 4oz can diced jalapenos
- 1 cup unsweetened dairy-free milk
- 1/2 cup nutritional yeast
- 1/4 cup vegan butter
- 2 tablespoon oat flour
- 1/2 teaspoon fresh lemon juice
- 1/2 teaspoon salt
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon turmeric
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon onion powder
Instructions
- Preheat oven for potatoes: Set your oven to 450°F (232°C). Prepare a baking sheet by lightly greasing it or lining with parchment paper.
- Prepare potatoes: Cube the potatoes into bite-sized pieces, then toss them in a bowl with olive oil and taco seasoning until evenly coated. Spread on the prepared baking sheet in a single layer.
- Bake potatoes: Roast in the oven for 25-35 minutes, turning once or twice until golden and fork-tender. Shorter for crispier potatoes, longer for softer ones.
- Make the rice: While potatoes roast, combine rinsed rice, vegetable broth, salt, pepper, and bay leaves in a medium pot over medium heat. Bring to a boil, then reduce to simmer, cover, and cook according to package instructions (about 15-20 minutes). Once done, remove from heat, discard bay leaves, and let sit covered for 10 minutes.
- Add flavor to rice: Fluff the cooked rice with a fork, then mix in chopped cilantro, lime zest, lime juice, and lemon juice to finish the rice.
- Prepare cheese sauce: Combine drained butter beans, diced jalapenos, dairy-free milk, nutritional yeast, vegan butter, oat flour, lemon juice, salt, chili powder, cumin, garlic powder, smoked paprika, turmeric, cayenne pepper, and onion powder in a high-speed blender. Blend for 5 minutes until creamy and smooth. Warm slightly if desired before serving.
- Assemble burritos: Lay a tortilla flat, add about ½-¾ cup cilantro lime rice, ½ cup roasted potatoes, and 1-2 tablespoons cheese sauce. Fold in the sides and roll tightly to enclose the fillings. Repeat for remaining burritos.
Notes
- Tip for vegan nacho cheese sauce: warm the sauce slightly to enhance creaminess and ease of pouring.
- Tip for cilantro lime rice: adjust lime and lemon juice to taste for desired tanginess.
- For allergy-sensitive versions, use soy-free or gluten-free ingredients as needed.
- This recipe can be adapted with different fillings like sautéed vegetables or black beans.
Nutrition
- Serving Size: 1 burrito
- Calories: 400 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 8 g
- Protein: 14 g
- Cholesterol: 0 mg
