Flavorful, satisfying and SO easy to put together, these Chipotle and Lime Vegan Burritos are perfect for a sit-down dinner or a grab-and-go meal.
Photo by Sophia DeSantis
A little smoky, mildly spicy, with a hint of mouth-watering tang…that’s the best way to describe these Chipotle and Lime Vegan Burritos. This scrumptious recipe is from Sophia DeSantis’ new cookbook Vegan Burgers and Burritos and she gave me permission to share it on Vegan Huggs. Woot!
You may be familiar with Sophia’s popular food blog Veggies Don’t Bite. Her site is filled with drool-worthy, wholesome recipes that are downright scrumptious.
Alongside blogging full-time, she’s a stay-at-home mom to her 3 little boys. She has become a pro at making kid-friendly recipes that are also big kid approved. Takes the stress out of making family meals.
The book is broken down into 4 simple, yet utterly delicious categories with over 75 recipes to choose from. That includes 27 burgers, 26 burritos, 19 sauces and 4 sides.
Sophia has marked each recipe from Level 1 to 3 (where’s the kitchen to I don’t mind getting fancy) and most of them are marked as Level 1. So even kitchen newbies can feel comfortable making these tasty meals.
A sample of what you’ll find
– Hawaiian Teriyaki Burger
– Buffalo Wing Sliders
– Flaky “Fish” Buritto
– Original California Burrito
– Ultimate Onion Dip
– World’s Best Roasted Salsa
– Mind-Blowing Chocolate Sauce
– Curried Carrot Fries
If you’re drooling just reading that, wait until you see the enticing photos to go along with each and every recipe. Sophia’s photography is on point and makes you want to head to the kitchen and start cooking.
Photo Credit: Chris Nelson Photography
Tips and tricks
You won’t need much to get started with Vegan Burgers and Burritos, just some kitchen basics. Sophia recommends a food processor and high-powered blender, but if you don’t have them, she shares tips to work around it.
One of my favorite things in Sophia’s book is the kid-friendly notes on each recipe. This is perfect because you can feed your kiddos and the adults without having to make separate meals. That’s a big plus for me.
The perfect burger
Have you ever made a veggie burger that fell apart or became mushy? Well, you don’t have to worry anymore because you’ll get some expert tips to avoid that.
Become a burrito master
It’s really easy to roll the perfect burrito once you get the hang of it. You’ll find easy-to-follow instructions to master it, along with step-by-step photographs.
Alright, let’s give our burrito-making skills a spin!
I’d love to hear from you
If you make this recipe, I’d love to hear what you think in the comment section below. It would really make my day. You can also follow me on Instagram and share your creation with me. Just tag me @veganhuggs and hashtag #veganhuggs so I don’t miss it.
This recipe is reprinted with permission from Vegan Burgers and Burritos by Sophia DeSantis, Page Street Publishing Co. 2017.
- 1 cup (170 g ) red, yellow, and green bell pepper mix , chopped
- ½ cup (85 g ) spicy pepper of choice (jalapeño, cherry bomb, etc.), chopped
- ½ cup (76 g ) red onion , chopped
- ½ cup (118 ml ) low-sodium veggie broth or drizzle of oil , for sautéing
- 2 tablespoon (30 ml ) fresh lime juice
- 1 teaspoon sea salt
- 1 teaspoon garlic powder
- 1 ½ cups (241 g ) cooked brown rice
- 1 cup (200 g ) cooked or canned black beans , drained and rinsed
- ¼ cup (10 g ) fresh cilantro , chopped
- 1 tablespoon (15 ml ) fresh lime juice
- ¾ teaspoon sea salt
- ½ teaspoon chipotle powder
- 4-5 tortillas (gluten-free, if needed)
- Shredded cabbage
- 1 cup (112 g) raw cashews (see note)
- 1 cup (240 ml) water
- 3 tablespoons (29 g) red onion , chopped
- 2 tablespoons (30 ml) fresh lemon juice
- 2 medium-size cloves garlic
- 1 1/2 teaspoons (4 g) smoked paprika
- 1 teaspoon sea salt
- 1/8 - 1/4 chipotle seasoning , to taste
To make the vegetables, sauté the peppers and onion in a pan over medium heat with veggie broth, lime juice, salt, and garlic powder until cooked and fragrant, about 10 to 12 minutes. You may need to add more broth if it gets too dry. The mixture is ready when the veggies are soft and almost sticky looking.
To make the rice and beans, put the cooked rice, beans, cilantro, lime juice, salt, and chipotle powder in a bowl and stir well.
Once everything is ready, build the burritos by filling the tortillas with the rice and beans, sautéed veggies, avocado, and shredded cabbage.
Drizzle the cream sauce or salsa over the filling ingredients.
To fold the burrito, fold the sides over toward the center, then roll upward to create a burrito. (Step by step photos are in the book Vegan Burgers and Burritos.)
You can optionally grill the seam for 7 to 8 minutes until it seals and closes the burrito. You can also grill the other side to make it crisp.
Put the cashews, water, red onion, lemon juice, garlic, paprika, salt and chipotle seasoning into a high-speed blender and purée until smooth. Refrigerate the cream to thicken.
Kids: This burrito can be served as a bowl if folding a burrito is too hard! Do not add spicy peppers or chipotle powder. Also, substitute spicy peppers with bell peppers.
Smoky Tangy Cream: If you are not using a high-speed blender, there are a couple of options for making your sauce smooth: You can use a coffee grinder to grind everything to a fine powder, or make sure to soak your cashews overnight, or for at least 2 to 3 hours. If you forget, you can also boil them for 30 minutes.