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Vegan Baked Veggie Burrito - Sliced
sonia.h.merkel

Vegan Baked Veggie Burritos

These burritos are loaded with seasond beans, savory rice, crispy potatoes, and a knockout tomatillo sauce. These are sure to please a crowd!
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Prep Time 1 hour
Cook Time 10 minutes
Course: Main Course
Cuisine: American, Tex Mex
Ingredients Method

Ingredients
  

Tomatillo Sauce
  • 6-8 tomatillos, peeled, washed and halved
  • 2 large poblano peppers
  • ½ jalepeno seeded
  • ½ onion
  • 2 Tablespoon olive oil
  • 1 teaspoon salt
  • ¼ cup water
Roasted Potatoes
  • 4 medium potatoes, sliced into ¼ -nch thick coins
  • 1 Tablespoon olive oil
  • ½ teaspoon salt
  • ½ teaspoon chili powder
  • ½ teaspoon cumin
  • ½ teaspoon garlic powder
Yellow Rice
  • 1 cup rice
  • 1⅓ cup vegan chicken stock
  • ¼ teaspoon tumeric
  • ½ teaspoon cumin
Cashew Creme
  • ¾ cup raw cashews, soaked at least 10 minutes in very hot water
  • ½ cup water
  • ½ teaspoon salt
  • 2 teaspoons apple cider vinegar
Seared Veggies
  • 1 onion sliced
  • 2 bell peppers sliced
  • ½ teaspoon olive oil
  • ½ teaspoon salt
Black Beans
  • 1 can black beans drained and rinsed
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 teaspoon cumin
  • 1 teaspoon vegan chicken boullion
  • 1 teaspoon olive oil
  • juice of half a lime

Method
 

Make the Tomatillo Sauce
  1. Set the oven to 420 degrees. Peel and wash the tomatillos, and cut them into halves. Add the tomatillos, onion, poblano peppers, and half of a jalapeno to a big bowl. Toss with oil and salt, and transfer to a large baking sheet.
  2. Bake for 15 minutes until the peppers are blistered and the tomatillo released their juice.
  3. Transfer the roasted vegetables to a high-speed blender. Add the water, salt, and oil. Blend until completely smooth.
Roasted Potatoes
  1. While the peppers are in the oven, slice the potatoes into quarter-inch rounds. Toss with olive oil, salt, garlic powder, cumin, and chili powder until evenly coated. Transfer to the baking sheet once the peppers are out of the oven.
  2. Bake for about 15 minutes turning every few minutes until they are fork-tender and a little crispy. Remove from oven and set aside.
Yellow Rice
  1. Once the potatoes are in the oven, start the rice. In a small saucepan with a lid, add the stock rice, turmeric, and cumin. Bring to a boil, and then reduce heat to low and cover. Cook undisturbed for 15 to 18 minutes. Fluff with a fork when done.
Cashew Creme
  1. Add the soaked cashews, water, salt, and Apple Cider Vinegar to a highspeed blender. Blend on high until completely smooth.
Pan-Seared Veggies
  1. When the rest of your ingredients are done, chop up an onion and a couple of peppers. Heat 1 tablespoon of oil in a cast-iron skillet. Add the veggies to the skillet and sprinkle with ½ teaspoon of salt. Cook for 5 to 10 minutes, or until the onions are soft, and the peppers have a bit of a char on the edges.
Black Beans
  1. While the peppers and onions are cooking, drain and rinse one can of black beans. Add to a small saucepan with garlic powder, onion powder, cumin, vegan chicken stock, lime juice, and a little oil. Cook over medium-high heat, stirring frequently.
    Smash the beans a little with the flat side of a big wooden spoon or potato masher. Time to assemble!
Assemble
  1. Set the oven to 400 degrees.
  2. Imagine a line going down the center of a large tortilla. On that imaginary line, about 2 inches wide, layer tomatillo sauce, beans, rice, potatoes, peppers, and creme.
    To roll, fold the two sides of the burrito that are closest to the "line" of fillings towards the middle. Then, starting from the side closest to you, roll until you have a nice burrito baby.
  3. Place seam side down on a baking sheet. Repeat filling and rolling until you are out of filling. This should make about 6 big burritos.
  4. Brush the tops with oil and bake for about 5 minutes. Flip, and bake for 3 more minutes.