These healthy Peruvian Burritos are filled with roasted sweet potato, fresh corn, peppers, quinoa, whipped black beans, and drizzled with Spicy Peruvian Green Sauce. A delicious vegan meal! Video.
Here’s a healthy vegan dinner idea you will love. These Peruvian Burritos with Aji Verde (Spicy Peruvian Green Sauce) are not only vegan but also super delicious. Filled with healthy veggies (roasted sweet potatoes, corn, peppers, and onions), quinoa, and whipped black beans – they are satisfying, highly nutritious yet full of so much flavor!
You’ve seen the Peruvian Green Sauce before in the oh so popular Grilled Peruvian Chicken, but today I made it vegan, omitting the mayo and/or sour cream. I’m slightly addicted to it these days. It’s such a universal sauce- and pairs well with so many things.
Disclaimer: To be frank, there is nothing authentically Peruvian about these burritos- except the Aji Verde Sauce which I tweaked to make vegan. They are Peruvian-inspired. They came about one day when I was using up the extra Aji Verde Sauce, and that is what I called them in my head.
Peruvian Burrito Components
Yes, there are several components to the burritos (kind of like my Frankies), but if you work on things simultaneously, you can make this in one hour.
I can hear my friends laughing right now because they tell me my recipes often take double the time I say they do… but seriously, I made this and photographed it in one hour flat. It can be done if you multitask, I promise! Read through the recipe first. 😉
- Cooked quinoa (or sub rice)
- Roasted sweet potatoes – feel free to use yams or Japanese Sweet Potatoes
- Sauteed veggies – onion, bell pepper, corn.
- Whipped black beans (use refried black beans or canned black beans)
- Peruvian Green Sauce ( vegan recipe below)
- Warm tortillas (or make a bowl)
How to make Peruvian Burritos
1. Roast the sweet potatoes. Start with preheating the oven to 425F and roasting the sweet potatoes. ( See full recipe below!) Dice the potatoes into 1/2-inch pieces to ensure faster roasting. Toss with oil, salt and pepper. You’ll need 1-2 cups.
2. Make the Quinoa. While the sweet potatoes are roasting, you’ll do several other things at the same time. Including cooking the quinoa. Let’s get that going.
3. Sauté the veggies. Cut and saute the veggies. Here I’ve used onion, garlic, fresh corn, bell pepper, and poblano pepper, but you can easily substitute any one of these with another, like diced zucchini. The poblano gives it a nice kick. Start with the onion and garlic, then add the peppers. Use fresh corn right off the cob, or use frozen. If you are going corn-free, feel free to sub diced zucchini. You’ll need about 1 cup.
4. Make the Peruvian Green Sauce (the star of the recipe). Here I’m keeping the Peruvian Green Sauce vegan with cashews instead of mayo or sour cream ( which you can use, up to you!) This Peruvian Green Sauce takes 5 minutes-and absolutely MAKES the burrito so don’t skip it!
Using cashews and water instead of mayo gives it a delicious, plant-based creaminess. Blend with the cilantro, garlic, lime juice and salt. Set this aside in a bowl and put it in the fridge.
5. Make the whipped black beans, which also take 5 minutes if you use canned refried black beans. Take a can of refried black beans, place in a pot over the stove and add some water to loosen it up a bit, so they are not as thick. Add the seasonings and olive oil. Whisk.
Today I’ve kept these vegan, but if you not concerned about that, add a big dollop of sour cream to make them even richer. Or goat cheese (delish!). My husband LOVES them this way. Olive oil works well too though You could also use canned whole black beans and place them in your food processor and puree them with water and the spices and olive oil, until creamy.
6. Combine. Once the sweet potatoes are crispy and tender, add them to the sauteed veggies.
7. Time to assemble. Then get your Peruvian Burrito “station” ready. As you see below- there is the quinoa, whipped black beans, veggie filling and the Peruvian Green Sauce. I’m warming tortillas right on the gas range, using tongs.
Then just start layering the ingredients. The whipped black beans are like the “glue” holding everything in- so spread it out first, then quinoa, veggies and sauce. Roll it up!
8. Serve. I cut them in half for the photos, which makes them harder to eat, so I don’t really recommend it for real life. You could crisp up the burritos in a pan if you like. Serve with the green sauce.
Storage
Store leftovers assembled or unassembled in an airtight container in the fridge for up to 3 days.
Serving Suggestions
If you would rather skip the tortilla or wrap, this would also make a delicious bowl.
It’s a pretty flexible recipe. You could even add leftover chicken for heartier appetites.
More Recipes you may like
Please rate the recipe for us in the comment section below! xoxo Sylvia
Watch how to make them
Peruvian Burritos with Aji Verde
- Prep Time: 30
- Cook Time: 30
- Total Time: 1 hour
- Yield: 4 1x
- Category: Burrito, vegan, vegan dinner
- Method: Stove top and Oven
- Cuisine: peruvian
- Diet: Vegan
Description
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!)
Ingredients
- 1 small-medium yam or sweet potato, diced (about 1-2 cups)
- olive oil
- salt and pepper to taste
- 3/4 cup dry quinoa (or sub rice)
- 1 1/2 cups water
- 1 tablespoon olive oil
- 1/2 onion, diced
- 4 cloves garlic, rough chopped
- 1 ear of corn (1 cup corn kernels, or sub 1 cup frozen corn, or 1 cup diced zucchini)
- 1 red bell pepper, diced
- 1 poblano chili
- 1/2 teaspoon salt
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1/2 teaspoon dried oregano
- 1 can refried black beans (or see notes)
- 1 tablespoon olive oil
- 1 /4 teaspoon salt
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/3 cup raw cashews
- 1/3 cup water
- 2 garlic cloves
- 1/2 -1 jalapeno ( or 1/2 a serrano chili)
- 1/2 teaspoon salt
- 1 1/2 cups cilantro, small stems ok
- 1-2 tablespoons lime juice
Instructions
- Preheat oven to 425F and gather ingredients & cut veggies.
- Roast the 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 a pinch of salt to a boil in a medium pot. Once boiling, cover, turn the heat to low, and cook until all the water is gone, about 15 minutes. Turn the heat off and leave it covered. Fluff before serving.
- Saute the veggies: 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 the heat to medium, sauteeing until tender-crisp, 8-10 minutes. Season with the salt, cumin, coriander and oregano. Set aside. When the sweet potatoes are tender, add them to these veggies.
- Make Peruvian Green Sauce: While the veggies are sauteeing, blend the cashews and water until 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’t care about it being “vegan” stir in grated melty cheese or a dollop of sour cream for extra richness. Whip with a fork until creamy and flavorful. You want these to be slightly salty. Cover and turn the heat off.
- Assemble. Warm the tortillas until soft and pliable (over a gas flame, toater oven or in the oven on a rack). Spread with whipped black beans “the glue”, a few tablespoons of quinoa, 1/2 cup of veggies, and 2-3 tablespoons of Peruvian Green Sauce. Roll up, tucking the ends in as best you can. Feel free to toast these in an oiled skillet for the best texure!
Notes
BEANS: Feel free to use regular refried beans if you can’t find refired black beans. Or use canned black beans: drain and place in the food processor with 1/4 cup water ( add more to desired consistency) salt, seasonings and olive oil. Puree until creamy! Heat up in a pot.
BOWLS: If making bowls instead of burritos, I would double the beans for 4-6 people. Spoon some warm whipped black beans (or use seasoned whole 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, and sunflower sprouts.
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!
Nutrition
- Serving Size: 4 Burritos with 3 tablespoons of the Aji Verde sauce each
- Calories: 495
- Sugar: 8.3 g
- Sodium: 1243.8 mg
- Fat: 13 g
- Saturated Fat: 1.9 g
- Carbohydrates: 82.7 g
- Fiber: 15.9 g
- Protein: 16.3 g
- Cholesterol: 0 mg
Sooooo Amazing!
Thanks, awesome yumminess!
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!
Thanks so much William, congrats on your health journey!
Great recipe! Can you freeze them and reheat later?
Honestly I haven’t tried. It should be fine?? If you do freeze, will you let us know how it goes?
So flavorful, healthy and filling! These are a definite repeat
Great to hear Mickie!
Amazing! The Aji Verde is my new all time favorite! Perfect dinner for anyone, vegan or not! It was a crowd pleaser.
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.
Awwwww thanks!!!
Definitely a keeper. Did as a bowl and I am so glad there are leftovers!
Awesome, I’m so glad you like this! 🙌
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!!!!
Yay! Glad you liked this!
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!
Thanks so much Mary Jane!
are the cashews supposed to be raw or roasted/salted?
Raw!
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!
Thanks, did you not char them? yes, charred is best!
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. 🙂
That is awesome! Glad it went quickly for you and happy the family liked it!
Absolutely fantastic! An easy delicious
And very satisfying meal! The goat cheese addition was brilliant! Thank you for such healthy , satisfying And beautiful Recipes!
Amazing!
Awesome! Glad you liked this. 🙌
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!
Glad you liked this one Maria! xo
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!
Thanks Patty- happy you enjoyed this one!
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.
Awesome Eva, great to hear!
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
Awesome Suzanne- I love hearing those sounds from my husband too. Can’t really fake that! So happy he enjoyed!
This looks so good! Unfortunately I can’t eat cilantro. Would basil work as a sub or do you have another suggestion?
Hi Lynda- Yes, you can sub other herbs. Cilantro is really traditional, but basil, parsley, or a combo of herbs will work too!
This looks amazing. We’re making it for dinner tonight. Can’t wait to try it but I’m sure it will be just as tasty and flavourful as all your recipes.
Let me know how it goes!
Everyone loved it. It’s definitely on our do again and again list. The sauce is so tasty. I’m glad I doubled it up. We did burritos but I’m excited to make it as a bowl with pepitas and avocado and sprouts. Thank you for sharing this recipe.
How far in advance can I prepare the wraps before actually serving??
They are best served immediatly, but I will say, I made all 4, and put the two extras in the fridge overnight and had them the next day. They were still tasty reheated in the oven. The look best the day of though!
I’m wondering about the measurement of coriander? Is this a typo?
Hummm, I’m seeing 1 teaspoon. Is that what you mean or am I missing something? There is 1 1/2 cups fresh cilantro in the Aji Verde Sauce.
This recipe looks amazing. Can’t wait to make it. One question as I’m concerned about carbs. If I remove the tortilla and the quinoa, what is the carb per serving? Thanks!
Im getting 30 carbs per serving without the tortillas and quinoa.
Awesome! That’s in my range. Can’t wait!! Thanks for your quick reply.
I will substitute the beans for avocado.