Vegan Cheesy Potato Burritos

5 from 3 votes

These super easy vegan cheesy potato burritos pairs deliciously seasoned roasted potatoes, with cilantro lime rice and our vegan nacho cheese sauce.

Prep Time5

Cook Time25

Total Time30

Course: Main Course

Cuisine: American

Servings: burritos

Calories: 352kcal

Author: Andrew Bernard

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!

Video

Notes

Get tips for the vegan nacho cheese sauce.

Get tips for the vegan cilantro lime rice.

*See post for notes about Top 8 Allergy Free variation

**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.

Nutrition