Vegan Mexican Burritos with Cashew Crema

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Vegan Mexican Burritos feature a creamy avocado cashew sauce in place of sour cream.
Vegan Mexican Burritos feature a creamy avocado cashew sauce in place of sour cream.

I usually joke about American Mexican restaurants.  Most of their menus offer a smattering of different options – all with some variation of bread, cheese, and meat.  If you’re lucky, fajitas include more veggies than simply peppers and onions.

Mexican Vegan Diet for Beginners: Delicious, Soul-Satisfying Vegan Recipes

Sam Kuma’s book, Mexican Vegan Diet for Beginners,  challenges the notion that Mexican food is necessarily meat and cheese laden. Not a single recipe calls for meat – or cheese.  Since I’m no expert on Mexican cooking, I’m not prepared to proclaim these recipes authentic Mexican cuisine, but I can vouch that they do incorporate a Mexican flair.

This book is perfect for beginning cooks and people transitioning to a plant-based diet. I do wish the book had a photo or two showing the finished recipe. However, the recipes are easy to follow. The ingredients are easy to find. And the recipes are yummy.

You won’t find complicated recipes. It’s for beginners. But these recipes come together quickly for a weeknight meal that makes even a moderately skilled cook proud.

Modifications I Made to the Vegan Mexican Burritos Recipe

First significant change: I served these Mexican Burritos for dinner.  Gulp!  Breakfast for dinner?  Sure.  We do it sometimes, but I didn’t see any reason why this needed to be a breakfast dish.

The author called for jalapeno peppers.  The grocery store had mixed up the locations of the poblanos and jalapenos.  David didn’t know the difference and grabbed the poblano instead.  Honestly, I prefer green poblano anyway.  These mild peppers lend a pleasing, smoky flavor. Green poblanos are less spicy than red ones.  Choose accordingly.

Also, Sam Kuma includes garlic and cilantro as optional ingredients.  To me, they make the avocado creme sauce! Many people do not enjoy cilantro, but it’s one of my favorite flavors.  I’m even prone to mix it up in plain greek yogurt in my Cilantro Lime Parfait!

Vegan Mexican Burritos

  • Prep time: 5
  • Cook time: 20
  • Total time: 30 minutes

Yields: 8 burritos

Vegan Mexican Burritos feature a creamy avocado cashew sauce in place of sour cream.

  • For the burritos
  • 2 cup red bell pepper, sliced into strips
  • 2 cup red potatoes, cubed
  • 1 cup chickpeas, drained
  • Salt and Pepper, to taste
  • 1 cup salsa
  • 1 cup frozen corn
  • 1/2 tsp chili pepper
  • 1 tsp cumin
  • 4 TBSP water
  • For the sauce
  • 1 avocado
  • 1 TBSP Salsa
  • 1 tsp cumin
  • 1/4 cup cashews
  • 1 poblano pepper
  • 1 chopped garlic clove
  • 1/4 cup cilantro
  • On the side
  • 8 small flour tortillas

Preheat oven to 400

Place the potatoes in a lined baking dish. Sprinkle salt and pepper over the potatoes. Bake for 20 minutes.

Place a pan over medium heat. Add 2 tablespoons water and bell peppers and cook until all the water evaporates.

Add the remaining burrito ingredients and simmer until the mixture is thick.

Remove from heat and set aside.

!To make avocado cumin cream:

Add all the ingredients into a blender and blend until smooth. If you find the mixture too thick, add a little water and stir.

Assemble Burritos

Place the tortillas on your work area. Place the vegetable mixture and potato on the tortillas. Spoon avocado cumin cream over. Roll and serve.

Full Nutrition Information

Calories 540, Total Fat 14 g, Cholesterol 0 mg, Sodium 927 mg, Potassium 722 mg, Total Carbohydrate 89 g, Dietary Fiber 10 g, Sugars 9 g, Protein 16 g, Vitamin A 44 %, Vitamin C 86 %, Calcium 18 %, Iron 25 %

The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the USFDA. I use a publicly available online nutrition calculator. Nutrition information may vary by brands used and individual cooking methods.

Nutrition

  • Calories: 540
  • Fat: 14 grams
  • Carbs: 89 grams
  • Protein: 16 grams

Thanks to the author for providing me with a free copy of his book, Mexican Vegan Diet for Beginners, in exchange for an honest review.

Craving Mexican, but don't want all the fatty cheese and meat? Try these delicious, vegan Mexican Burritos. They incorporate an Avocado Cashew Creme instead of sour cream.
Craving Mexican, but don’t want all the fatty cheese and meat? Try these delicious, vegan Mexican Burritos. They incorporate an Avocado Cashew Creme instead of sour cream.

Vegan Mexican Burritos

  • Prep time: 5
  • Cook time: 20
  • Total time: 30 minutes

Yields: 8 burritos

Vegan Mexican Burritos feature a creamy avocado cashew sauce in place of sour cream.

  • For the burritos
  • 2 cup red bell pepper, sliced into strips
  • 2 cup red potatoes, cubed
  • 1 cup chickpeas, drained
  • Salt and Pepper, to taste
  • 1 cup salsa
  • 1 cup frozen corn
  • 1/2 tsp chili pepper
  • 1 tsp cumin
  • 4 TBSP water
  • For the sauce
  • 1 avocado
  • 1 TBSP Salsa
  • 1 tsp cumin
  • 1/4 cup cashews
  • 1 poblano pepper
  • 1 chopped garlic clove
  • 1/4 cup cilantro
  • On the side
  • 8 small flour tortillas

Preheat oven to 400

Place the potatoes in a lined baking dish. Sprinkle salt and pepper over the potatoes. Bake for 20 minutes.

Place a pan over medium heat. Add 2 tablespoons water and bell peppers and cook until all the water evaporates.

Add the remaining burrito ingredients and simmer until the mixture is thick.

Remove from heat and set aside.

!To make avocado cumin cream:

Add all the ingredients into a blender and blend until smooth. If you find the mixture too thick, add a little water and stir.

Assemble Burritos

Place the tortillas on your work area. Place the vegetable mixture and potato on the tortillas. Spoon avocado cumin cream over. Roll and serve.

Full Nutrition Information

Calories 540, Total Fat 14 g, Cholesterol 0 mg, Sodium 927 mg, Potassium 722 mg, Total Carbohydrate 89 g, Dietary Fiber 10 g, Sugars 9 g, Protein 16 g, Vitamin A 44 %, Vitamin C 86 %, Calcium 18 %, Iron 25 %

The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the USFDA. I use a publicly available online nutrition calculator. Nutrition information may vary by brands used and individual cooking methods.

Nutrition

  • Calories: 540
  • Fat: 14 grams
  • Carbs: 89 grams
  • Protein: 16 grams
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Happily married to the love of my life. It's just us, our 5 cats, and our beautiful woods. I'm loving living back in the Florida panhandle being close to family. I love cooking, living a healthy lifestyle, taking care of our cozy home, and trying new things.

We enjoy hosting parties and my husband and I are both avid gamers. You can find me on PS4 as SunshineFlaGirl. We also play tabletop RPGs and eurogames.

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Alicia Taylor

Happily married to the love of my life. It's just us, our 5 cats, and our beautiful woods. I'm loving living back in the Florida panhandle being close to family. I love cooking, living a healthy lifestyle, taking care of our cozy home, and trying new things.

We enjoy hosting parties and my husband and I are both avid gamers. You can find me on PS4 as SunshineFlaGirl. We also play tabletop RPGs and eurogames.

26 Comments

  • Lisa Jones

    September 30, 2016 - 8:19 am

    These Look Amazing My Family Loves My Burritos But I Have Never Made Them This Way I Must Try Thank You!

  • Nicole Herose Cochingco - Escat

    September 29, 2016 - 11:38 pm

    I wish, I could try it right now! I’m craving for this, I’m sure I would love what it taste. Yum!

  • Jennifer

    September 29, 2016 - 12:23 pm

    I need to make these for my husband! He works up to 17 hours a day, and this would be a great start for him.

  • Nic

    September 29, 2016 - 10:59 am

    Thank you for sharing! I know my husband is going to love these!

  • Elizabeth O

    September 29, 2016 - 9:28 am

    I enjoy Mexican cuisine and have eaten many delicious vegetable dishes. I think folks are so used to the popular dishes that they don’t look further. I’m glad the vegan cookbook pokes a hole in that belief that Mexican food doesn’t have enough veggies. It does!

    • Alicia Taylor

      September 29, 2016 - 2:49 pm

      Yep! I got ridiculed on my G+ post about this not being mexican since it’s not full of fat, meat, cheese, and bread. My favorite Mexican restaurant serves several dishes that revolve solely around vegetables.

  • Ellen Christian

    September 28, 2016 - 9:17 am

    We love Mexican food. I definitely need to try this!

  • caendicott

    September 28, 2016 - 7:29 am

    Saving this recipe! It looks absolutely delicious!

  • zim

    September 28, 2016 - 12:00 am

    I love anything with avocados in it. I also love how one can play around with burritos, making the as healthy or junky as they want.

    • Alicia Taylor

      September 28, 2016 - 9:55 am

      Yep – You can. Of course, this version is healthy 🙂 LOL

  • Debra

    September 27, 2016 - 9:54 pm

    These look delicious and so wonderful for breakfast. Plus, anything with avocado is a win in my book!

  • GiGi Eats Celebrities

    September 27, 2016 - 8:57 pm

    That guac sauce sings to me!!!

  • milenabarrett

    September 27, 2016 - 6:39 pm

    Oh I have to check out that vegan Mexican book! I love burritos for breakfast!

    • Alicia Taylor

      September 28, 2016 - 9:56 am

      They are quite versatile 🙂 I don’t eat these for breakfast, though.

  • Cynthia

    September 27, 2016 - 6:16 pm

    I love Mexican food and enjoy burritos for dinner and breakfast too. I don’t think I have ever had a burrito with potatoes in it, but I think is sounds really good.

    • Alicia Taylor

      September 28, 2016 - 9:57 am

      The first time I had a burrito with potatoes was at Whataburger. They have a vegetarian one. I thought it was too salty (fast food), but loved the idea. When I saw this recipe in this cookbook, I had to get it!

  • lesleyanimalblog

    September 27, 2016 - 5:39 pm

    I love this. I used to be a waitress in a mexican restaurant, and while I don’t miss the job. I really miss the food. Oooh burritos and tacos 🙂

    • Alicia Taylor

      September 28, 2016 - 9:58 am

      My son was a cook in a Mexican restaurant. He took one look at this recipe and wanted to try it, as well.

  • kage2015

    September 27, 2016 - 5:31 pm

    We love breakfast for dinner and these would be a big hit around our house.

  • kage2015

    September 27, 2016 - 5:29 pm

    We love have breakfast for dinner and this would be a big hit around our house.

  • Lori Bosworth

    September 27, 2016 - 3:53 pm

    Those breakfast burritos sound delicious! I would definitely eat those for breakfast! I will save your recipe.

  • Elisabeth Wallace - The Abstract Life

    September 27, 2016 - 3:50 pm

    “Creamy avocado cashew sauce…” I think you just spoke my love language! My favorite Mexican brunch spot serves three salsa dips: two of my favorite being their cashew sauce and pumpkin seed sauce! I can’t wait to try this at home!!! (My boyfriend is going to think I’m a kitchen goddess!) ;D

    Thanks so much!

    • Alicia Taylor

      September 28, 2016 - 9:59 am

      Let me know if he likes them! I can tell you that David got the extra from the container and a spatula and ate it like ice cream! LOL

  • Cathy Herard

    September 27, 2016 - 3:38 pm

    These sound tasty! I love breakfast burritos and the inclusion of potatoes sounds perfect.

  • Neely (@Neelykins)

    September 27, 2016 - 3:11 pm

    I love breakfast burritos and mexican food! This sounds so good. I may have to try this one weekend for the hubs and I!

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