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Vegan Peruvian Burritos

Vegan Peruvian Burritos



1 cup quinoa (rinsed)
2 cups water or vegetable broth

Black Beans
1 can black beans (15 oz), rinsed and drained

Sweet Potatoes
2 medium sweet potatoes, peeled and cubed
1 tablespoon olive oil
Salt and pepper to taste

1 ripe avocado, sliced

Red Onions and Bell Peppers
1 large red onion, thinly sliced
2 bell peppers (any color), thinly sliced

Aji Amarillo Sauce
4 tablespoons Aji Amarillo paste
1/2 cup vegan mayonnaise or soaked cashews (if using cashews, blend until smooth with water)
2 cloves garlic, minced
Juice of 1 lime
Salt to taste

1/4 cup fresh cilantro, chopped

1 lime, cut into wedges for serving

4 large flour tortillas (use gluten-free if needed)

These ingredients come together to create a flavorful and nutritious vegan meal that captures the essence of Peruvian cuisine with a plant-based twist.v


Vegan Peruvian Burritos are a creative fusion that combines traditional Peruvian flavors with the convenience and familiarity of a burrito. This dish is a delightful blend of vibrant ingredients and bold spices, offering a unique twist on classic South American cuisine in a portable, hearty format suitable for vegans.

Quinoa: Instead of the typical rice, these burritos use quinoa, a staple grain in the Andean region, known for its high protein content and nutty flavor.
Black Beans: Adds a creamy texture and protein punch.
Sweet Potatoes: Roasted or sautéed sweet potatoes provide sweetness and a soft contrast to the other fillings.
Avocado: Creamy slices of avocado add richness and healthy fats.
Red Onions and Bell Peppers: Sautéed for sweetness and color.
Aji Amarillo Sauce: A vibrant, mildly spicy sauce made from Peruvian yellow chili peppers, which is a key element in giving these burritos a distinct Peruvian flavor.
Cilantro: Fresh cilantro adds a burst of freshness and ties all the flavors together.
Lime: A squeeze of lime juice brightens the flavors and adds a tangy note.


Cook the Quinoa: Start by cooking quinoa in water or vegetable broth until fluffy and tender.
Prepare Sweet Potatoes: Cube and roast or sauté sweet potatoes with a bit of oil and spices until golden and tender.
Sauté Vegetables: Cook the sliced onions and bell peppers until they are soft and slightly caramelized.
Make Aji Amarillo Sauce: Blend Aji Amarillo peppers with some vegan mayonnaise or soaked cashews, garlic, lime juice, and salt to create a creamy and spicy sauce.
Assemble the Burritos: On a large flour tortilla, layer the cooked quinoa, black beans, sweet potatoes, sautéed vegetables, and avocado slices. Drizzle with Aji Amarillo sauce and sprinkle with fresh cilantro and a squeeze of lime.
Roll the Burrito: Fold in the sides of the tortilla and roll tightly to enclose all the fillings.


Vegan Peruvian Burritos can be served with additional Aji Amarillo sauce on the side for dipping. They are best enjoyed hot but can also be wrapped in foil for an on-the-go meal. This dish not only provides a satisfying and nutritious meal but also introduces an exciting array of flavors that are sure to delight any palate, particularly those seeking plant-based options with an international flair.


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