These super easy vegan cheesy potato burritos pairs deliciously seasoned roasted potatoes, with cilantro lime rice and our vegan nacho cheese sauce.
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Whether you are looking for an easy vegan pantry meal or just one for a budget, then these vegan cheesy potato burritos are going to be just what you are looking for.
We combined our vegan cilantro lime rice, vegan nacho cheese sauce, and some deliciously roasted and spiced potatoes together for a filling and finger licking good vegan burrito idea.
This recipe needs just 30 minutes to come together and while we only put these 3 things inside, you can feel free to get creative and add any of your favorite burritos toppings.
Also, if you are doing this as a pantry challenge and don’t have burrito shells on hand, feel free to put the mix on small flour or corn taco shells, or in lettuce wraps.
You could also make a burrito bowl out of it or even trying making our homemade vegan naan and using that as a taco shell.
VEGAN CHEESY POTATO BURRITOS INGREDIENTS:
Below are notes about the ingredients before we get into the full recipe located lower in this post on how to make this easy potato burrito recipe:
We did combine 3 recipes here: Our roasted spiced potatoes, cilantro lime rice, and vegan cheese sauce.
For the roasted spiced potatoes you’ll need:
- Potatoes – We are using Russet Potatoes for this recipe in our photos. They are easy to find, budget friendly, and make a great roasted potato.
- Taco seasoning – you can use your favorite store bought taco seasoning or you can make a DIY taco seasoning.
- Oil – any neutral oil like vegetable, olive, or avocado, etc oil will work for this recipe
- Vegan Nacho Cheese – we are using our homemade vegan nacho cheese for this recipe. This is a bean based recipe making it creamy and delicious while also being allergy friendly
- Vegan Cilantro Lime Rice – we are also using our recipe for homemade vegan cilantro lime rice. This rice recipe is so simple to make; however, it is packed with flavor which takes these potato burritos up a notch!
SUBSTITUTIONS AND VARIATIONS:
- Potatoes – Feel free to use up whatever potatoes you have on hand! Yukons, Sweet Potatoes, and more! You could even do a mix.
- Taco seasoning – Change out the seasonings to your liking and what you are in the mood for! Maybe a BBQ seasoning or some fun blends like Trader Joe’s 21 Seasoning Salute or Cuban Citrus.
- Oil – if you want this to be oil free, you can use an air fryer and watch them carefully
- Vegan Cheese – if you want a cheesy sauce, but don’t want the spice from the nacho cheese, we’d encourage you to make our 10 minute vegan cheese sauce. Still just as cheesy without the spice. You could also just do vegan cheese shreds or change up the sauce for something else in general like vegan BBQ sauce or creamy avocado sauce
- Vegan Rice – while we love the cilantro lime rice with the nacho cheese, you can use whatever rice you like! Another flavored option we have is our vegan garlic turmeric rice. You could also switch it up with quinoa or another grain too!
- Additions: While this is supposed to be a simple recipe with just potatoes, rice and vegan cheese, you can add other things like roasted onions and peppers (or raw), vegan seasoned meat crumbles, corn, beans, and more!
Frequently Asked Questions:
For roasting, you want potatoes that have a waxy and starchy texture.
We used russet potatoes in the photos; however, yukon gold or red potatoes would also work.
Alternatively, you could also do this with sweet potatoes.
This choice is completely yours. You can if you want or not if you don’t mind.
If you don’t like skins on your roasted potatoes you could try a favorite zero waste idea by frying up the skins for about 3-5 minutes until crispy and then adding salt or your favorite seasonings. They taste just like potato chips.
Absolutely. Whether you want an oil free recipe or you want just crispier potatoes, you can heat them in an air fryer for the 20-25 minutes (or until desired texture achieved), tossing every 5-7 minutes. Cook at 450 degrees F.
You can make all the ingredients and store them separately. We don’t recommend making the burritos themselves ahead of time pre-made.
But the potatoes, rice, and cheese sauce can all be store in air tight containers for up to 7 days in the fridge.
Yes!
Use a gluten free burrito wrap or just make a burrito bowl. The potatoes and rice are already Top 8 Allergen Free as written.
The nacho cheese you need to make sure you use a soy free vegan butter like Earth Balance soy free in the red tub and a safe for you dairy free milk (we prefer oat).
Tips for how to make vegan cheesy potato burritos:
Here’s some quick tips for making the best potato burritos:
- Cube your potatoes smaller than you think. This not only helps them cook faster, but you won’t have any large pieces of potato either which makes eating these potato burritos more enjoyable.
- Add equal amounts of rice and potatoes to your burrito shell – these ensures that you don’t have too much of one ingredient.
- Don’t over add too much vegan cheese sauce (or alternative) to the inside of the burrito. This makes it too slippery to fold. Rather, we encourage you to add some, and then serve more on the side.
WHAT ARE OTHER VEGAN DINNER IDEAS I SHOULD TRY?
If you love this easy vegan dinner recipe, we think you will also love these other ideas:
- Chorizo Vegan Burritos
- Dairy Free Taco Casserole
- Dairy Free Nachos
- Vegan Sheet Pan Quesadillas (photoed above)
- Easy Vegan Black Bean Tacos
- Vegan Taco Stuffed Avocados
Pin these vegan cheesy potato burritos for later:
🥳 Get the Full Recipe
Vegan Cheesy Potato Burritos
Ingredients
For the Potatoes
- 5 small potatoes (about 2-3 pounds)
- 1 tablespoon olive oil
- 2 tablespoon taco seasoning
- 8 large burritos shells
For the Cilantro Lime Rice
- 1 cup uncooked basmati rice, rinsed and drained
- 2 cups vegetable broth
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 bay leaves
- ¼ cup cilantro, chopped fine
- zest from ½ lime
- 1 tbsp lime juice
- ½ 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
- ½ cup nutritional yeast
- ¼ cup vegan butter
- 2 tablespoon oat flour
- ½ teaspoon fresh lemon juice
- ½ teaspoon salt
- ½ tsp chili powder
- ½ teaspoon cumin
- ¼ teaspoon garlic powder
- ¼ teaspoon smoked paprika
- ¼ teaspoon turmeric
- ⅛ teaspoon cayenne pepper
- ⅛ teaspoon onion powder
Instructions
For the potatoes
- Preheat oven to 450 degrees F.
- Cube potatoes into bite sized pieces.
- Toss potatoes with the oil and taco seasoning and lay in a single layer on a greased baking sheet.
- Bake for 25-35 minutes or until fork tender. *Shorter time for softer potatoes or longer time for potatoes that crisp up a bit.
- While that is roasting, make the rice and cheese sauce.
For the Cilantro Lime Rice
- To a medium pot over medium heat, add in rinsed and drained rice and toast it for 2-3 minutes.
- Next add the broth, salt, pepper, and bay leaves. Bring to a boil and then reduce heat to simmer and cover. Cook according to package instructions for length of time.
- Once rice is done, let it sit, covered for 10 minutes. Remove bay leaves.
- Then, add in the chopped cilantro, lime zest, and both lime and lemon juice.
- Stir together and fluff with a fork.
For Vegan Nacho Cheese Sauce
- For the cheese sauce, add pour all ingredients into a high powered blender.
- Blend for 5 minutes or until a thickened, creamy, well-combined sauce. Serve warm.
To Assemble the Burritos
- To a burrito shell, add approximately ½-3/4 cup of rice, ½ cup roasted potatoes, and 1-2 tablespoon nacho cheese sauce. Roll up the burrito and serve!
Notes
Video
Nutrition
This post was originally written on 4/8/2020 and updated on 1/8/2021.
hello!!! I love your recipes! you are very creative! I have a question about this recipe. I am the only vegan in my family and I am looking for recipes like this that i can make in advance to take to work for my lunches. would i just pack everything separately and put it together when I’m ready to eat or would it be good being stored already rolled up? thanks for any advice you can give me.
If you make this in the morning before lunch and then heat up, it will be fine, but it’s not something that that we’d recommend prepping in the burrito shells multiple days in advance. It that case, yes pre portion, heat and then make at lunch time. Enjoy!
This recipe was the perfect blend of creamy and spicy! My daughter said she could just eat the cheese sauce with a spoon! This is the third recipe I’ve tried from Make it Dairy Free, and it’s my new favorite recipe go-to site. Everything I’ve made has been delicious!!! Thank you, Bernard, for sharing your skills and recipes!!!
So glad that you enjoyed everything! Our girls love the sauce with tortilla chips!
Literally have this bi-weekly, our whole family loves (non vegans included!)
So happy to hear everyone enjoyed it so much. We really appreciate you taking the time to leave a review! Have a great day!
So simple to make & packed with so much flavor, thank you!
So happy to hear you like it! Thanks for taking time to leave a review!