There are tons of burrito recipes out there. And most of them are filled with meat. There is nothing wrong with meat. I personally like to experiment and make recipes with veggies to give you plenty of options.
When I look online for veggie burrito recipes, I often am uninspired. The recipes typically consist of black beans, white rice, and sautéed peppers. So that’s why I got an itch to try and make something different.
As I’ve shared in many recipes before, the sauce is often where it’s at. When we have an insanely flavorful sauce or dressing that compliments a dish beautifully, my friends we are in business.
And this chipotle sauce along with the veggie burrito filling is what makes this the best burrito recipe. The chipotle sauce is creamy, spicy, and mmmmm so damn good.
The kick for this sauce is chipotle chilis in adobo sauce. They are so worth having on hand. You can also use the chipotle chilis in many other recipes. And you wouldn’t even know that the creaminess of the sauce comes from cashews.
The brilliant thing about burrito recipes and this best burrito recipe in particular is that you can make the burrito filling ahead of time on the weekend. Then, prepare the burrito literally in minutes and reheat in the oven for 10 minutes.
This best burrito recipe makes for an outstanding quick lunch or dinner option.
Cook rice in a rice cooker or pan. Set aside.
Bring a pot of water to boil and add the cubed potatoes and a pinch of salt. Reduce to medium heat and cook for 15 minutes. Remove from heat and drain the water. Set aside.
While the potatoes are cooking, heat 1 tablespoon of oil in a medium pan on medium heat. Add the oil, onion, and garlic and cook for a minute. Give it a stir.
Add the chopped tomato, chipotle chili, tomato paste and cook for another 2 minutes.
Add in the water, black beans, and remaining bean ingredients. Bring to a boil then cook for 20 minutes. Set aside.
In a medium frying pan, add 1 tablespoon oil and 1/4 of an onion chopped. Add in the boiled potatoes and remaining potato ingredients. Sauté for 5 minutes until lightly brown. Set aside.
Place all in the blender chipotle sauce ingredients in the blender. Blend until smooth.
For serving, place in a tortilla – lettuce, rice, beans, potatoes, chopped cabbage, cilantro, and a spoonful of our homemade chipotle sauce.
Slice the tortilla in half and optional to place the burrito in the oven to cook for 10 minutes until lightly brown. Serve with our homemade chipotle sauce. You can also eat this burrito without cooking it in the oven. I like when the tortilla is a little cooked on the outside.