Step 1

In a mixing bowl combine the cabbage, vegan mayo, lime juice, and salt. Taste and adjust seasoning if desired. Set aside until ready to use.

Step 2

Heat a large skillet over medium heat. When hot, the oil and the diced potatoes. Cook for 5 minutes, stirring occasionally, until the potatoes are starting to brown. Then add 1/2 tsp of salt and the ancho chile powder (or chili powder) and cover the skillet and cook another 5 minutes, or until the potatoes are soft and tender and golden all over. Taste and add more salt if desired. Remove from the skillet and set aside.

Step 3

In the same skillet over medium heat (no need to clean it out), add the oil and the diced onion. Cook the onion for 4-5 minutes, stirring occasionally, until it's lightly caramelized and golden. Add the garlic and cook for an additional minute.

Step 4

Add the black beans, salt, Mexican red chile sauce (or tomato paste for milder beans), and water and cook, stirring occasionally, for about 5 minutes until the beans have started to break down and the mixture turns creamy. Add the lime juice, taste, and adjust seasoning if desired. Turn off heat and assemble your burritos!

Step 5

Add about 1/3 of each the beans, potatoes, and cabbage to a tortilla, how much depends on how large your tortillas are. Fold in two sides of the tortilla to cover the edges of the filling, then lift one of the adjacent sides and roll it over to form a burrito.

Step 6

Place in a baking tray or baking dish and repeat with remaining burritos.

Step 7

Spread some red chile sauce over the tops of the burritos, and top with vegan cheese.

Step 8

Bake at 375 ºF for about 10 minutes, or until they're hot and steamy. If the cheese needs some help melting, turn the broiler on at the end for a couple of minutes, keeping a close eye on it so it doesn't burn!

Step 9

Garnish with some cilantro or chives/scallion and enjoy the burritos with avocado or guacamole!