📝 About This Recipe
These burritos are a plant-based tribute to the classic Mexican comfort food, featuring velvety refried black beans infused with smoky chipotle and toasted cumin. We swap traditional dairy for a luscious, homemade cashew-based 'nacho' cheese sauce that provides that essential gooey texture and tangy kick without the animal products. Wrapped in a toasted flour tortilla and packed with fresh aromatics, these burritos prove that vegan cooking can be just as hearty and satisfying as the original.
🥗 Ingredients
The Smoky Bean Filling
- 2 cans Black beans (15 oz each, rinsed and drained)
- 1 Yellow onion (finely diced)
- 3 cloves Garlic (minced)
- 1 teaspoon Ground cumin
- 1/2 teaspoon Smoked paprika
- 1 tablespoon Chipotle peppers in adobo sauce (finely minced)
- 1/4 cup Vegetable broth (low sodium)
- 1 tablespoon Fresh lime juice
Vegan Nacho Cheese Sauce
- 1/2 cup Raw cashews (soaked in hot water for 30 minutes)
- 3 tablespoons Nutritional yeast (for cheesy flavor)
- 1 teaspoon Lemon juice
- 1/4 teaspoon Turmeric (for color)
- 1/2 teaspoon Sea salt
Assembly and Garnishes
- 4 pieces Large flour tortillas (burrito size)
- 1 cup Cooked brown rice (warm)
- 2 tablespoons Pickled jalapeños (chopped)
- 1/4 cup Fresh cilantro (roughly chopped)
- 1 large Avocado (sliced)
👨🍳 Instructions
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1
Begin by soaking the raw cashews in boiling water for at least 30 minutes to soften them for the cheese sauce.
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2
In a large skillet, heat a splash of oil or water over medium heat. Add the diced onion and sauté for 5-7 minutes until translucent and slightly browned.
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3
Stir in the minced garlic, cumin, and smoked paprika. Cook for 1 minute until the spices are fragrant.
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4
Add the drained black beans and the minced chipotle pepper to the skillet. Pour in the vegetable broth.
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5
Use a potato masher or the back of a large spoon to mash about half of the beans directly in the pan. This creates a creamy texture while leaving some whole for bite.
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6
Simmer the bean mixture for 5-8 minutes over low heat until the liquid has reduced and the mixture is thick and spreadable. Stir in the lime juice and set aside.
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7
To make the cheese sauce, drain the cashews and place them in a high-speed blender. Add the nutritional yeast, lemon juice, turmeric, salt, and 1/2 cup of fresh water.
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8
Blend on high until completely smooth and creamy. If it is too thick, add water one tablespoon at a time until it reaches a pourable consistency.
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9
Warm the flour tortillas in a dry pan or microwave for 15 seconds to make them pliable and prevent cracking.
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10
Lay a tortilla flat. In the center, layer 1/4 cup of rice, a generous scoop of the bean mixture, and a drizzle of the cashew cheese sauce.
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11
Top with sliced avocado, pickled jalapeños, and fresh cilantro.
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12
Fold the sides of the tortilla inward, then roll from the bottom tightly to encase the filling.
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13
Optional: Place the rolled burritos seam-side down in a hot skillet for 1-2 minutes per side until golden and crispy.
💡 Chef's Tips
To prevent the burrito from falling apart, avoid overfilling; leave at least 2 inches of space around the edges. If you don't have cashews, a store-bought vegan shreds blend can be melted inside instead. For extra depth of flavor, toast your dry spices in the pan for 30 seconds before adding the onions. Always sear the burrito seam-side down first to 'lock' the wrap and keep it closed during eating. Make a double batch of the beans; they freeze beautifully for quick meals later in the week.
🍽️ Serving Suggestions
Serve with a side of chilled Pico de Gallo or a chunky mango salsa for a fresh contrast. Pair with a cold glass of Agua de Jamaica (Hibiscus tea) to cut through the smokiness. Add a side of lime-cilantro slaw for extra crunch and acidity. Serve with a dollop of vegan coconut-based sour cream for extra richness.