Vegan Mexican Burritos

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

Yields: 8 burritos



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.