Sheet Pan Burritos with Cashew Queso

Who doesn’t love a vegetarian burrito? Or a taco? Or anything eaten with your hands, stuffed with ingredients that threaten to spill into a delicious mess?

I’ve been feeding my family, my friends, my dog (under the table) this winning combo for years. It makes everyone happy and that’s the main goal, and biggest challenge, with cooking.

this recipe

This recipe puts vegetarian burrito filling to roast on one sheet pan- and that’s it. It’s so easy that I first made it when feeling lazy on a Friday night, just to use up leftovers.

It was so good (and so highly praised) that my Friday night fridge-dive turned into a recipe I’ve made again and again.

WATCH how to make Sheet Pan Burritos 👇

Let’s make burritos

Chopped bell peppers, red onion, and sweet potatoes are aggressively seasoned with chili powder and granulated garlic, then roasted until tender. The beans added at the end of roasting become subtly crisp on the outside and creamy on the inside.

Feel free to roast chicken or beef instead of beans, but it’s easier to open a can than to handle raw meat.

Not that this recipe needs to be any easier.

If you find yourself with too few dishes to wash while the burrito filling roasts, might I suggest a good book or a worthwhile TV show?

Optional additions

You could make this vegan cashew queso to slather on the wraps before adding the filling. If you don’t have time for that, a store-bought container of guacamole or sliced avocado lends the same creamy effect.

Cashew queso keeps this recipe vegan, but feel free to make real, cheesy queso if you’d prefer. I wouldn’t mind.

Oh yeah, have I mentioned that this is 100% plant-based?

Vegetarian burrito leftovers for days

I love to use the leftover filling to make burrito bowls or burrito salad the next day.

Just add the vegetarian burrito filling to cooked rice or a bowl of greens and drizzle it with a little olive oil and red wine vinegar. Top it off with pickled jalapeños and crushed tortilla chips.

This recipe is fun and filling enough for dinner, but versatile enough for next-day lunches and meal prep.

It uses real, whole ingredients that both your mind and your body will crave, with enough spice and color to keep things interesting.

Like I said, who doesn’t love a burrito?

Print Recipe

Sheet Pan Burritos with Cashew Queso

(7 votes, average: 5.00 out of 5)

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Serves: 6

Prep Time: 15 minutes – Cooking Time: 30 minutes – Total Time: 45 minutes

Easy, vegetarian burrito filling that wins every heart in the household and every weeknight time constraint.

Ingredients

• 2 medium sweet potatoes, chopped
• 2 bell peppers, chopped
• 1 red onion, chopped
• Extra virgin olive oil
• 1 tablespoon granulated garlic
• 1 tablespoon chili powder
• Kosher salt and freshly ground black pepper
• 1 can (15-ounce) black beans, drained and rinsed
• 1 can (15-ounce) pinto beans, drained and rinsed
• ½ cup cilantro or parsley, roughly chopped
• Vegan queso or guacamole, optional, for serving
• Baby spinach or mixed greens, optional, for serving
• 8 large whole-grain flour tortillas or wraps

Instructions

1

Preheat oven to 425F. Line a baking sheet with parchment.

2

Place sweet potatoes, bell peppers, and onions on prepared baking sheet. Drizzle with olive oil and sprinkle with granulated garlic, chili powder, 1 tsp salt and 1/2 tsp pepper. Roast for 20 minutes, then add the beans to the pan and roast 5-10 minutes more, or until sweet potatoes are tender.

3

Remove from the oven and scatter cilantro over everything.

4

To serve, spread 2-3 tablespoons of queso or guacamole in the middle of the tortilla, then work your way to the edges, leaving a 1-2 inch gap, just like you’re spreading sauce on pizza dough.

5

Top with as much of the burrito filling as you’d like and a handful of greens. Roll up, eat, repeat.

Nutrition

• 359 Calories

Notes

Try this with a lower alcohol, lighter wine such as anything sparkling, Riesling, Rose, Pinot Grigio, Pinot Noir, or Sauvignon Blanc.