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
Units
Scale
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
