Vegan Burrito Recipe
crispy tots, roasted poblano pepper and onion, refried black beans, shredded lettuce, vegan crema and guacamole on a flour tortilla or on bed of lettuce, with refried beans and Spanish rice
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Ingredients
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Crispy Tots
Roasted Poblano Pepper and Onion
Refried Black Beans
Vegan Crema
Guacamole
Assembly
Method
Crispy Tots
- 1
Bake the Tots
Preheat your oven to 425°F (220°C). Spread the frozen tater tots on a baking sheet and drizzle with olive oil. Bake for 20-25 minutes until crispy and golden brown, flipping halfway through.
Roasted Poblano Pepper and Onion
- 2
Roast the Vegetables
While the tots are baking, slice the poblano pepper and onion. Toss them in olive oil and salt. Spread on a separate baking sheet and roast in the oven for 15-20 minutes until softened and slightly charred.
Refried Black Beans
- 3
Vegan Crema
- 4
Make the Crema
In a blender, combine soaked cashews, lemon juice, water, and garlic powder. Blend until smooth and creamy. Adjust consistency with more water if needed.
Guacamole
- 5
Assembly
- 6
Assemble the Burrito
Warm the flour tortillas in a skillet or microwave. Layer with refried black beans, roasted poblano and onion, crispy tots, shredded lettuce, a drizzle of vegan crema, and guacamole. Roll up the tortillas tightly or serve them open-faced on a bed of lettuce with Spanish rice on the side.
