These vegan Peruvian Burritos are filled with roasted sweet potato, fresh corn, peppers, quinoa, whipped black beans, and drizzled with Spicy Peruvian Green Sauce. Flavorful, filling, vegan and Delicious! With a Video!
I’m soooooo excited for you to try these because I KNOW you will love them.
These Peruvian Burritos with Aji Verde (Spicy Peruvian Green Sauce) are not only vegan, they are also 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.
How to make Peruvian Burritos | Watch the Video
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 the 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… but seriously, I made this and photographed it in one hour flat. It can be done! I promise! Read through the recipe first. 😉
- cooked quinoa
- roasted sweet potato
- sauteed veggies
- whipped black beans ( use refried black beans or canned)
- Peruvian Green Sauce
- Warm tortillas (or make a bowl)
If you’de rather make a Peruvian Burrito Bowl and skip the tortilla or wrap- here is what it looks like:
Start with preheating the oven to 425F and roasting the sweet potatoes. ( See full recipe below!)
Dice the potatoes small 1/2 inch dice to ensure faster roasting. Toss with oil, salt and pepper. You’ll need 1-2 cups.
While the sweet potatoes are roasting, you’ll do several other things at the same time.
Including cooking the quinoa! Get that going!
Cut and saute the veggies.
Here I’ve used onion, garlic, fresh corn, bell pepper, and poblano pepper, but you can easily sub 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.
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.
Lastly, 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.
Once the sweet potatoes are crispy and tender, add them to the sauteed veggies.
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!
I cut them in half for the photo’s which make them harder to eat, so I don’t really recommend for real life, unless you have skewers.
How yummy do these look!
So much flavor here…
If you can’t do quinoa, feel free to sub rice, or just leave it out.
It’s a pretty flexible recipe. You could even add leftover chicken for heartier appetites.
More Recipes you may like!
Hope you are enjoying your summer, friends. All is well here on the homefront. Only three more weeks to go here in Santa Barbara before we make the long drive home to Spokane. I’m a little sad to leave this little sunny oasis, but it is time.
Enjoy the Peruvian Burritos and show them to me on Instagram, tagging #feastingathome so I can see!
xoxoxo
Print
Peruvian Burritos with Aji Verde
- Prep Time: 30
- Cook Time: 30
- Total Time: 1 hour
- Yield: 4 1x
- Category: Vegan, vegan dinner, Burrito
- 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 oil
- 1 /4 teaspoon salt
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
Vegan Aji Verde Sauce:
- 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 tablespoon lime juice
4 extra-large tortillas ( 14-16 inches)
Instructions
Preheat oven to 425F and gather ingredients & cut veggies.
BAKE 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 pinch of salt to boil in a medium pot. Once boiling, cover, turn heat to low and cook until all the water is gone about 15 minutes. Turn heat off and leave covered. Fluff before serving.
SAUTE FILLING: 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 heat to med, sauteeing until tender, about 10 minutes. Season with the salt, cumin, coriander and oregano. Set aside. When the sweet potatoes are tender, add them to these veggies.
BLEND THE Peruvian Green Sauce (AJI VERDE SAUCE): While the veggies are sauteeing, blend the Aji Verde ingredients together using a blender. Start with cashews and water, blending till 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 fork until creamy and flavorful. You want these to be slightly salty. Cover and turn heat off.
ASSEMBLE BURRITOS: Heat tortillas up until soft and pliable (over a gas flame, or in the oven on the rack). Spread with whipped black beans “the glue”, a few tablespoons quinoa, 1/2 cup veggies and 2-3 tablespoon of Peruvian Green Sauce. Roll up, tucking the ends in as best you can. Enjoy!
Peruvian BURRITO BOWLS: Spoon some warm whipped black 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, sunflower sprouts. If making bowls instead of burritos, I would double the beans for 4-6 people.
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.
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
Thank you for the delicious recipe! The meal was really easy to make as long as you stay organized. I’ve made over a dozen of your recipes for the family and each meal is better than the last. Thank you for all the healthy meal ideas!
Awwww… thanks so much Kimberly- so happy the recipes are working for you!
I’ve made these several times and they are always a hit with the whole family (7-year old included). The sauce really makes a difference!
Thanks Robin!
Wow! This was amazing! I made this for supper and it was a hit. Followed the recipe to a T. Definitely a keeper. Thank you for this wonderful recipe!
Thanks Trace!
This was soooo delicious! The sauce was an excellent flavor amplifier!
Yay Maria! Glad you liked this one!
This was really tasty. And a very pretty meal too!
I had quite a bit of trouble with the Aji Verde Sauce though – there was just too little volume to blend in my Vitamix. I ended up adding avocado and water to increase the volume enough to get the blending action going.
Next time, I’ll make a large quantity of the cashew creme in my blender and blend until very creamy, then take out what is needed to finish the sauce with the remaining ingredients using an immersion blender, saving the leftover cashew creme for another use. OR just make the delicious avocado crema sauce on this website instead.
I hear you Donna- I hate when that happens. Vitamixes can be so much bigger too! Doubling would be an option here too- good on many things.:)
This recipe is so fresh and flavorful! My family loved it. The Aji Verde Sauce freezes well. Having the extra sauce handy in the freezer will speed prep next time. Thanks, Sylvia!!!
Glad you enjoyed!
Tastes simply amazing! It takes a bit of work, but it’s definitely worth it.
These are my go to. Super quick to make once you get multitasking!
My partner loves these. I occasionally sub the black beans for chickpeas and its amazing
These were SO delicious! The sauce just gives it that extra tasty kick. Loved them and after eating two, had 3 left for freezing! winner!
Tried the portabello mushroom burgers the other night. To die for! Please keep the recipes coming! Cheers!
The whole family LOVED these! ESPECIALLY old meat eating Grandpa. The Aji Verde sauce knocked these out of the park! Vegans and meat lovers all agree that this is a favorite! We can’t wait to make it again!
This was the most amazing dinner, the whole family loved it and it’s going into regular rotation. It was time-consuming but worth it, and next time I’ll just break up when I make the different components as each piece of it can be made separately. Thank you for a great recipe, it really made our day (or days, I doubled it)!
Yes, exactly! You can make it in stages. I do that a lot. 😉
Thank you so much for this amazing recipe! The cashew sauce is to die for! I added eggplants and zucchini instead of corn. My little daughter ate the whole burrito and asked for more…Beyond Delicious!!!
Awesome! Great to hear!
These were delicious! The sauce was fantastic.
This recipe is SO delicious!!! Every component is amazing, and together it’s a taste sensation. Have never commented on a recipe before but this one is perhaps the best I’ve ever tried – can’t wait to make it for friends and family.
Great to hear! 🙌
Excellent recipe ! Although I am peruvian and I’ve never seen this in my country 😉
It is Peruvian “inspired”, not authentic. 😉
Love love love this! How many days are the veggies good for?
4 days in the fridge. 🙂
Omg tried these for the first time last night and was blown away. Soooooo good!
Let me start by saying that I’m not very adventurous when it comes to spicy foods and was actually scared as I cut the poblano chili because it tasted very spicy. WOW! this is so delicious, somehow the hotness of the chili became this very flavorful thing after combined with the other ingredients. Oh the sauce, I can drink it by the gallon. I made mine into a bowl and substituted brown rice as I’m not a huge fan of quinoa. Also topped it with avocado but it didn’t need it. This is delish!
Thank you Sylvia!
Love it!
Entire family absolutely LOVED this recipe. Flavour explosion in every bite. Nutritionally dense too so we were so felt full and satisfied after dinner. Really helps prevent that evening snack craving! This one went right into the “keep forever” file. Thank you!
Awesome Brenda!
I am up for this–though to save time/make more efficient use of the oven, I always roast the onion, corn and peppers and sometimes some cherry tomatoes on another cookie sheet (in the same oven as the sweet potatoes) instead of using a saute pan. I also add a handful of cherry tomatoes to my refried beans as I fry them with spices (I start with canned beans) to add a bright note. yum!
Sound great Bri. I love your cooking style.
This recipe, like all recipes I have made from your website, is stellar. The Aji sauce carried the dish- it was uber flavorful – a veritable mouth party! I used regular canned black beans and pureed them with extra spices. Otherwise, I followed the recipe using the recommendations in the reviews to double it for leftovers. I enjoyed it for three meals in a row, and I was equally impressed each time. Delicious!
Oh my goodness!!! So incredibly tasty!!! I got diagnosed with breast cancer in June and changed my eating habits completely. Your recipes are AMAZING & are really helping me transition to being a vegan. My husband & I thought this melted in our mouths! The green sauce and sweet potatoes compliment themselves so well!! Thank you, Sylvia, for sharing your talent and love of food to others! It is making all the difference! 🙂
This is my 4th making this recipe and I think it gets bette each time! The flavors are so amazing!
I had a few portobellos hanging around so put those in today after the onions had softened a bit. Very tasty!
Each time I make it it goes more quickly.
Thank you Sylvia!
Love it! Portos sound good here!
Hi Sylvia. I just discovered your website last night, and I’m so excited to try many of your recipes. They look fab, and have stirred me out of my lockdown slothfulness. We tried these this evening and thought they were great. Very tasty, and super healthy. Just what we need. Thank you so much for sharing them.
Thanks Emma!