Flour tortillas
cheese sauce (see recipe below) Sour Cream- store bought
3 medium - potatoes, cut up in to 1/2 cubes
fajita spice
1 can - vegan refried beans
1 package - vegan crumbles
1 package - taco seasoning
shredded lettuce
2 - tomatoes- diced small
burrito size flour tortillas
- Bake corn tortillas in oven at 400 degrees for 10 min, or until golden brown.
- Make cheese sauce from recipe below.
- Air fry or bake the potatoes covered in fajita spice until golden brown and crispy.
- Mix vegan crumbles with taco seasoning and cook in a skillet for a few minutes over medium heat.
- To assemble burritos, lay down burrito size tortilla, top with tostado tortilla and load fillings on top.
- Fold flour tortilla around the tostado tortilla and lay seam side down in a skillet over medium heat. Press down firmly or use cast iron skillet to lay on top to press it down.
- Once golden brown, flip it over and cook until golden brown as well.
1/4 cup - raw cashews
190g - diced peeled potatoes
55g - diced carrots
1 Tbsp - nutritional yeast
2 Tbsp - coconut oil
2 Tbsp plus 1 1/2 tsp - water
1 1/2 tsp - fresh lemon juice
1/2 tsp plus 1/8 tsp - sea salt
1 - medium garlic clove
1/2 tsp - white wine vinegar
- Soak cashews in a bowl of water overnight or at least 1 hour(if you don't have a high speed blender like a vitamix). Rinse and drain.
- Put the potatoes and carrots in a medium pot and add water to cover. Bring to a boil over high heat, for 10 to 15 minutes, until fork tender. Drain.
- Transfer cashews, potatoes, carrots, to a blender, add the nutritional yeast, coconut oil, water, lemon juice, 1/2 tsp of the salt, garlic, and vinegar and blend until smooth. If using vitamix, use tamper to help blend. If it's too thick, you can add another splash of water to help it along. Taste the sauce and add more salt if needed. The sauce will keep in an airtight container for up to a week.