Craving a dish that’s not only delicious but also plant-based and satisfying? Look no further than these Vegan Cheesy Potato Burritos! Packed with creamy, cheesy goodness and hearty potatoes, this Mexican-inspired recipe is sure to delight your taste buds while keeping things healthy. In just 40 minutes, you can whip up a batch of these scrumptious burritos that are perfect for a quick lunch, dinner, or even meal prep for the week. Get ready to impress your friends and family with a dish that’s so good, they won’t believe it’s vegan!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 4 large potatoes, peeled and diced
- 1 cup nutritional yeast
- 1/2 cup almond milk
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt to taste
- 4 large flour tortillas
- Fresh salsa, for serving
Instructions
- Begin by peeling and dicing the large potatoes into small, even pieces. This will ensure they cook uniformly.
- Place the diced potatoes in a large pot and cover them with water. Add a pinch of salt to the water for seasoning. Bring the pot to a boil over high heat.
- Once the water is boiling, reduce the heat to medium and let the potatoes cook for about 15-20 minutes, or until they are fork-tender.
- While the potatoes are cooking, prepare the cheesy sauce. In a blender or food processor, combine the nutritional yeast, almond milk, garlic powder, onion powder, and a pinch of salt. Blend until smooth and creamy. Adjust the seasoning to taste.
- Once the potatoes are cooked, drain them and return them to the pot. Pour the cheesy sauce over the hot potatoes and gently mash them together until well combined. You can leave some chunks for texture if desired.
- Warm the flour tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until they are pliable.
- To assemble the burritos, take one warmed tortilla and spoon a generous portion of the cheesy potato mixture into the center. Be careful not to overfill.
- Fold in the sides of the tortilla and then roll it up from the bottom to enclose the filling completely. Repeat this process for the remaining tortillas and filling.
- Once all burritos are assembled, you can serve them immediately with fresh salsa on the side for dipping or drizzling.
- Enjoy your delicious Vegan Cheesy Potato Burritos!
Tips
- Choose the Right Potatoes: Opt for starchy potatoes like Russets or Yukon Golds for a creamier texture. They mash beautifully and soak up the cheesy sauce perfectly.
- Customize Your Cheesy Sauce: Feel free to add spices like smoked paprika or cumin to the cheesy sauce for an extra kick of flavor. You can also experiment with different plant-based milks for a unique twist.
- Don’t Rush the Potatoes: Make sure the potatoes are fork-tender before mashing them with the sauce. This ensures a smooth and creamy filling that’s easy to wrap in tortillas.
- Warm Tortillas Properly: Warming the tortillas in a skillet makes them more pliable and easier to roll without tearing. Just a quick 30 seconds on each side will do the trick!
- Serve with Fresh Salsa: Elevate your burrito experience by serving it with a side of fresh salsa. The acidity and freshness of the salsa perfectly complement the creamy potatoes.
- Make It a Meal: Add some sautéed veggies or black beans to the filling for added nutrition and flavor. This will also make the burritos even more filling!
- Store Leftovers Properly: If you have any leftovers, wrap them tightly in foil or plastic wrap and store them in the fridge. They can be reheated in the oven or microwave for a quick meal later.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 80g
Protein: 19g
Fat: 6g
Saturated Fat: 1g
Cholesterol: 0mg
