peruvian burritos

Peruvian Burritos with Aji Verde Sauce filled with roasted sweet potato, fresh corn, peppers, quinoa and creamy black beans, then drizzled with spicy Peruvian Green Sauce. A flavor bomb! Vegan and Delicious! (Read the recipe through first before making- yes, there are several components here but this really can be made in one hour. Make several things at the same time- it can be done!)

Peruvian Burritos with Aji Verde

small-medium yam or sweet potato, diced (about 1-2 cups)

olive oil

salt and pepper

——-

dry quinoa (or sub rice)

water

——–

onion, diced

garlic, rough chopped

corn kernels,

red bell pepper, diced

poblano chili

salt

cumin

coriander

oregano

refried black beans (or see notes)

chili powder

raw cashews

garlic

-1 jalapeno

cilantro, small stems ok

lime juice

Preheat oven to 425F and gather ingredients &amp; cut veggies.

BAKE SWEET POTATOES

Dice the sweet potatoes into 1/2 inch cubes and place on a parchment-lined sheet pan. Toss with a little olive oil, and a generous five-finger pinch of salt and pepper. Spread out and bake in the middle of the oven until crispy and tender, 20-25 minutes.

COOK QUINOA: At the same time, bring quinoa, water, and pinch of salt to boil in a medium pot. Once boiling, cover, turn heat to low and cook until all the water is gone about 15 minutes. Turn heat off and leave covered. Fluff before serving.

SAUTE FILLING

Also at the same time, in a large skillet, heat oil over medium-high heat. Saute onions 2-3 minutes until they just begin to soften. Add garlic, corn and peppers and lower heat to med, sauteeing until tender, about 10 minutes. Season with the salt, cumin, coriander and oregano. Set aside. When the sweet potatoes are tender, add them to these veggies.

BLEND THE  Peruvian Green Sauce (AJI VERDE SAUCE)

While the veggies are sauteeing, blend the Aji Verde ingredients together using a blender. Start with cashews and water, blending till smooth and creamy, scraping down the sides. Add remaining garlic, chili, salt, cilantro and lime juice. Blend until relatively smooth. Scrape it into a small bowl.

WHIP THE BLACK BEANS: 

Place 1 can refried black beans into a medium pot, breaking them up with a fork.  Add 1/4 cup water (or more) to loosen. Gently warm over medium-low heat, whipping with a fork until they are smooth and creamy. Add a drizzle of olive oil, salt and spices. If you don&#8217;t care about it being &#8220;vegan&#8221; stir in grated melty cheese or a dollop of sour cream for extra richness. Whip with fork until creamy and flavorful. You want these to be slightly salty. Cover and turn heat off.

ASSEMBLE BURRITOS

Heat tortillas up until soft and pliable (over a gas flame, or in the oven on the rack). Spread with whipped black beans &#8220;the glue&#8221;, a few tablespoons quinoa, 1/2 cup veggies and 2-3 tablespoon of Peruvian Green Sauce. Roll up, tucking the ends in as best you can. Enjoy!

Peruvian BURRITO BOWLS

Spoon some warm whipped black beans into the bottom of a bowl. Top with some quinoa, vegges and AJI VERDE Sauce. Garnish with avocado slices, diced tomatoes, cilantro, pumpkin seeds, sunflower sprouts.  If making bowls instead of burritos, I would double the beans for 4-6 people.

So, I made this tonight for my husband and here is his EXACT response. "Mmmm. Mmmm. MMMMMM. Oh my god! This is fabulous!!!!  The flavor!!! What is it?  Thanks Sylvia, another winner❤
Suzanne

I made the bowl version of this and left out the quinoa. It was so freaking delicious!!! The sauce is amazing. I used a serrano chili for the sauce and loved how spicy it came out! This will definitely be added to the rotation. Thanks for such a flavorful and exciting recipe.

This recipe is fantastic, so many interesting and satisfying flavor combinations plus it’s gorgeous! It seems like a lot of ingredients, and it is, but like Sylvia says, ‘it can be done’ and if you enjoy the artful act of cooking this one gets an A+. I used my immersion blender for the black beans which made them really creamy and the sour cream was also a great addition. This is definitely a recipe I’ll make again. Thank you Sylvia!

I made this recipe last night and my husband and I loved it!  The flavor of the Aji sauce is amazing along with the flavor of the taco filling!  We will definitely have this recipe on repeat from now on.  Thank you for all of your amazing recipes!  I can't get enough of them!

Absolutely fantastic! An easy delicious 
And very satisfying meal!  The goat cheese addition was brilliant!  Thank you for such healthy , satisfying And beautiful  Recipes!

I was able to make this start-to-finish in just under an hour.  I used frozen corn, added cotija cheese, and made the non-vegan version of the green sauce.  It was delicious and well-received by my family.  I am trying to incorporate more meatless nights in our weekly menu and I love your website for the vegetarian recipes.  :)

Love the color in your recipes.... feast to the eyes!!!  The only thing I would do different would be to char the poblanos - adds a depth of flavor. We had these burritos with grilled shrimp.Delicious and healthy!! Thank you Sylvia!

Great recipe!  So tasty.  I used rice which was fine but I thought it made it a little too heavy on the carbs.  It also made the burrito more difficult to keep together - but it was a delicious bit of messiness!  I would try a little quinoa next time which would bind better or just go with the sweet potato and corn for carbs and omit rice/quinoa all together.  Another keeper from Sylvia!

Yummy burritos! Delicious flavors and presents beautifully.   More steps than Sylvia's usual super fast recipes, but still comes together fairly quickly.  DO NOT skip the aji verde  sauce!!!!

Definitely a keeper. Did as a bowl and I am so glad there are leftovers!

LOVED this! Next time I am going to double it so we can have it for lunch. This has replaced my other fav recipe from you, the pad thai. I love your recipes and and so happy my friend Daphne recommend you.

Amazing! The Aji Verde is my new all time favorite! Perfect dinner for anyone, vegan or not! It was a crowd pleaser.

So flavorful, healthy and filling!  These are a definite repeat

Excellent meal, one of my favorites! Lots a flavor and the family loved it. I have been using your website daily for a little over two months and lost 36 pounds to date between healthy eating and daily exercise! As a guy that ate meat every day of my life, recipes like this have transformed my life. Thank you so much!

Hi Sylvia. I just discovered your website last night, and I'm so excited to try many of your recipes. They look fab, and have stirred me out of my lockdown slothfulness. We tried these this evening and thought they were great. Very tasty, and super healthy. Just what we need. Thank you so much for sharing them.

This is my 4th making this recipe and I think it gets bette each time! The flavors are so amazing!
I had a few portobellos hanging around so put those in today after the onions had softened a bit. Very tasty!
Each time I make it it goes more quickly. 
Thank you Sylvia!

https://content.jwplatform.com/videos/6KaYzL9f.mp4

Vegan Peruvian Burritos, filled with roasted sweet potato, fresh corn, peppers, quinoa, whipped black beans, and drizzled with Spicy Peruvian Green Sauce. Flavorful, filling, vegan and Delicious! Video

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