Can I freeze these black bean burritos?

Absolutely! Wrap the black bean burritos individually in foil and they'll keep for up to 2-3 months in the freezer. Perfect for your prep day.

Can I use a different kind of beans?

Yes, white or red beans both work perfectly, just choose whatever you like best.

Do I really need cashews for the dip, or can I use something else?

Cashews give the creamiest texture, but you can substitute them with soaked sunflower seeds if you have a nut allergy, or silken tofu

How do I make the burritos extra spicy?

To make your burritos extra spicy: just add some extra chipotle flakes to the bean mixture, or serve with a spicy salsa.

What do I serve with chipotle burritos?

A fresh salad or some extra tomatoes always go down well, turning it into a complete, balanced meal.

Chipotle Black Bean Burrito

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1h15 (excluding cashew soaking time)

•

Medium

These burritos with chipotle dip are a real winner on my prep day. They're packed with vegetables, the bean mix acts as "meat" and is full of protein and fiber, and that creamy chipotle dip makes them complete. The vegetables melt into the dish, so even my daughter Grace is a fan, yay! They're quick and easy to prepare when you don't have time to quickly put something healthy on the table if you also put them in the freezer! This way, you always have a delicious burrito on hand. They are ultra delicious and also vegan. An ideal entry-level dish if you want to cook vegan and still want to put a burst of flavor on the table!!

Who doesn't love burritos?!

These burritos with chipotle dip are a real winner on my prep day. They're packed with vegetables, the bean mix acts as "meat" and is full of protein and fiber, and that creamy chipotle ...

Ingredients

What do you need?

Quantity: 8P

For the wraps
8 large wraps (I choose whole wheat, but you can choose yourself)

For the grilled vegetables
4 large firm potatoes, scrubbed
1 red bell pepper
1 green bell pepper
1 yellow bell pepper
1 orange bell pepper
2 large red onions, peeled
1 large red tomato
2 large yellow tomatoes
pepper and salt
1 tbsp olive oil
1 teaspoon cumin powder
1 teaspoon paprika powder

For the baked bean mix
2 tablespoons olive oil
4 cloves garlic, finely grated
1 tablespoon chipotle flakes
3 cans of beans (black or red, your choice), rinsed
2 tablespoons tomato paste (approximately 70 g)
250 ml water

For the chipotle dip
250 g cashews, soaked for at least 4 hours
1 tablespoon chipotle flakes, soaked
juice and zest of 1 lemon salt to taste
1 tsp paprika powder
2 cloves garlic
1 tbsp shiro miso
1 tbsp mustard

Optional
grated cheese if you are not vegan
extra salad or tomatoes to serve

For the wraps
8 large wraps (I choose whole wheat, but you can choose yourself)

4 large firm potatoes, scrubbed
1 red bell pepper
1 green bell pepper
1 yellow bell pepper
1 orange bell pepper
2 large red onions, peeled
1 large red tomato
2 large yellow tomatoes
pepper and salt
1 tbsp olive oil
1 teaspoon cumin powder
1 teaspoon paprika powder

2 tablespoons olive oil
4 cloves garlic, finely grated
1 tablespoon chipotle flakes
3 cans of beans (black or red, your choice), rinsed
2 tablespoons tomato paste (approximately 70 g)
250 ml water

250 g cashews, soaked for at least 4 hours
1 tablespoon chipotle flakes, soaked
juice and zest of 1 lemon salt to taste
1 tsp paprika powder
2 cloves garlic
1 tbsp shiro miso
1 tbsp mustard

grated cheese if you are not vegan
extra salad or tomatoes to serve

Make it veggie!

These wraps are already fully vegan

Preparation method

How do you make this?

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Preheat the oven to 180°C.

Cut the potatoes, bell peppers, onions, and tomatoes into pieces of about one and a half centimeters.

Mix the vegetables with salt, pepper, olive oil, cumin powder, and paprika powder until everything is well coated.

Spread the vegetables onto a baking tray and bake them in the oven for 45 minutes.

Meanwhile, heat the olive oil in a pan and briefly sauté the finely grated garlic and chipotle flakes.

Add the tomato paste and sauté for a bit longer.

Add the rinsed beans and water, and let everything simmer gently.

Mash the bean mixture a little with a potato masher until it has a coarse, creamy texture.

For the dip, put the soaked cashews, chipotle seasoning, lemon juice, lemon zest, miso, mustard, and salt into a blender. Add water until you have a smooth texture.

Divide the bean mixture and the grilled vegetables into eight equal portions each.

Spread each wrap first with a layer of chipotle dip, then the bean mixture, then the vegetables. Optionally, add some grated cheese.

Fold the sides of the wrap inwards and roll it up tightly.

Grill the burritos for about 4 minutes on the sandwich setting of your grill, or fry them for 2 minutes per side in a pan.

Serve immediately with an extra side salad or some cherry tomatoes.

Tips

You can also go all the way and use vegan cheese if you like.
I always use a potato masher for the bean mixture, this way you get that typical "mince-like" texture without it becoming completely smooth.
Feel free to make a double batch of dip, it's also delicious as a dipping sauce for nachos or vegetables.
If you don't like too much spice, simply reduce the chipotle flakes and spices to taste.
In the fridge: up to 3 days, well wrapped in aluminum foil or an airtight container.
In the freezer: yes, perfect! Wrap each burrito separately in foil and freeze for up to 2-3 months.
Reheating: from the freezer, first let it thaw (can be done the day before), then simply grill or pan-fry.