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.
