Spicy Black Bean Burritos with Queso

Happy Taco Tuesday! This is a simple recipe packed full of protein, fiber and of course, flavor! If you like Tex-Mex, this dish is for you.

I know this isn't a taco... but it's kind of close. ;)

For the Filling:

1 can organic black beans, my favorite is Simple Truth brand

1/3 cup frozen organic yellow corn

1 Tbsp nutritional yeast

1 tsp cumin

1 tsp garlic powder

1 tsp chili powder

1/2 tsp sea salt

1/4 tsp smoked paprika

1/4 tsp hot sauce

Add all ingredients except corn into a large pan, bring to a simmer over medium heat. Use a potato masher or a fork to make re fried black beans. Add corn, turn off heat and set aside.

For the Queso:

1 Cup water

1 russet potato, peeled and cubed

1/2 cup raw cashews

1/4 yellow onion, chopped

2 cloves garlic, crushed

1/4 cup nutritional yeast

1 Tbsp oil

1/2 tsp hot sauce

1 tsp cumin

1/4 tsp smoked paprika

1/2 tsp sea salt (+)

Add all ingredient into a small pot, bring to a boil and then reduce to simmer until everything is tender. Transfer to a blender and puree on high until completely smooth, adding small amounts of water as needed to achieve a pour-able yet stretchy consistency. Taste and add salt or hot sauce as needed. Set aside.

Additional:

Large tortillas

Shredded lettuce

Salsa

Make the burritos:

Spread 1/4 cup on black bean mixture down the center on a tortilla, add 1 Tbsp salsa, 1 Tbsp queso and a sprinkle of lettuce. Fold tightly and grill on a cast iron skillet until golden brown. Top with lettuce, queso and hot sauce. Repeat until you've made your desired amount.