Vegan Veggie Burritos with Whipped Refried Beans and Aji Verde Sauce
Serves 4
Adapted from Feasting At Home
For Veggies and Filling:
1 medium sweet potato, diced (about 1–2 cups)
2½ tablespoons olive oil, divided
1½ teaspoon salt, divided
½ teaspoon pepper
1 cup uncooked rice
1 onion, diced
4 cloves garlic, minced
1 cup of corn (about 1 ear of fresh corn; you can also used canned or frozen)
1 red bell pepper, diced
1 poblano chili, diced
1 teaspoon cumin
1 teaspoon coriander
½ teaspoon dried oregano
For Refried Beans:
1 can refried black beans (if you can’t find refried beans, use 1 can of black beans and follow the instructions below on how to make refried beans)
¼ cup water
1 tablespoon olive oil
½ teaspoon salt
½ teaspoon chili powder
½ teaspoon smoked paprika
1 teaspoon cumin
For Aji Verde Sauce:
⅓ cup cashews
⅓ cup water
3 garlic cloves
½ – 1 jalapeno, some of the seeds removed
½ teaspoon salt
1½ cups cilantro
1 – 2 tablespoon lime juice, about ½ – 1 lime
For Burrito:
4 large tortillas
For Veggies and Filling:
Preheat oven to 425° F.
Place the sweet potatoes on a aluminum foil-lined sheet pan. Toss with ½ tablespoon olive oil, 1 teaspoon salt, and ½ teaspoon pepper until well blended. Spread the sweet potatoes out so they are in a single layer and bake until crispy and tender, 20-25 minutes.
As the sweet potatoes bake, cook your rice or quinoa how you normally would or according to its packaging.
While the sweet potatoes and rice are cooking, heat a large skillet over medium-high heat. As it is getting hot, add 1 tablespoon of olive oil. Once the oil is hot, add the onions and sauté them until they just begin to soften, about 2-3 minutes.
Add the garlic, corn, bell peppers, and poblano chili and lower the heat to medium. Sauté the veggies until tender, about 10 minutes. Season with ½ teaspoon salt, cumin, coriander, and oregano. Set aside.
When the sweet potatoes are ready, add them to these veggies and mix them until they are well incorporated.
For Refried Beans:
Heat a medium sauce pan over medium-low heat. As the pan is heating up, add the can of refried black beans. Pour in ¼ cup of water. Using a fork, whip the beans until smooth and creamy.
Add olive oil, salt, chili, smoked paprika, and cumin to the pan and continue whipping the beans until the spices are well incorporated and the beans are smooth and creamy. Taste and adjust the seasoning to your preference. Set aside and cover.
If you don’t have refried beans and are using black beans, drain the black beans and place them in a food processor along with the remaining ingredients for the refried beans (water, olive oil, salt, chili, smoked paprika, and cumin). Puree until creamy. If the beans aren’t creamy enough, add a bit more water until they reach your preferred consistency. Taste and adjust the seasoning to your preference.
Once the refried beans are done, add them to a medium sauce pan and heat them up. Once hot, set the beans aside and cover.
For Aji Verde Sauce:
Add the cashews to a food processor or blender. Blend the cashews until they are finely chopped. Pour in the water and blend until smooth and creamy, scraping down the sides.
Add the garlic, jalapeno, salt, cilantro, and lime juice. Blend until smooth. Scrape the sauce into a small bowl.
For Burrito:
To make the burrito, heat the tortillas up until soft and pliable. Spread a layer of the refried beans on the button. Add a layer of rice on top, followed by a generous helping of veggies. Top with a drizzle of the green sauce.
Take the bottom half of the tortilla and roll it over the filling so that the bottom edge is just barely over the filling. Fold and tuck the sides inwards. Continue rolling up over tucked-in folds until everything is wrapped inside.
Enjoy!