Smoky Tangy Chipotle Lime Burritos are packed with layers of flavor and texture. these rolled up handhelds are quick and easy and supremely satisfying with beans and rice and peppers, oh my! a generous drizzle of Smoky Tangy Cream NOT optional.
Smoky Tangy Chipotle Lime Burritos
As you can see from the varied photos, we make this burrito often. The fillings are simple and so quick to make large batches for lunch all week. I say the sauce is not optional because that is where the real tasty flavor is!
Depending on the day, the sauce is a deeper orange. This is entirely based on the amount of actual chipotle pepper I may have added to the sauce… since we use the canned chipotle in adobo so often, I generally have some in the fridge. I’ll add a whole pepper and / or some adobo sauce for extra spicy flavor.
I will make a large batch of these burritos (AND sauce), wrap them up individually and store in the fridge for quick lunches and dinners. While the recipe has grilling instructions, we have just been unwrapping these and popping them in the air fryer for a quick warm up – the result is a super crisp, tasty handheld.
With sauce.
(I have included my air fryer instructions for those of you that have one in your kitchen.)
My blog friend Sophia DeSantis recently published her first cookbook, and the recipe for these Smoky Tangy Chipotle Lime Burritos is the one we turn to most often – it is quick, easy, straightforward, and so tasty!
Vegan Burgers and Burritos: Easy and Delicious Whole Food Recipes for the Everyday Cook is brimming with recipes of just that – burgers and burritos! Sauces and sides make up the rest – 75 recipes in all.
Not only are these Smoky Tangy Chipotle Lime Burritos a hit at our house and with my mom who I made a Burrito Bowl for the other day, they are totally kid friendly.
Burritos are Sophia’s go to kid meal, calling them “a mom’s savior” when you don’t have a plan, because basically, imagination and a tortilla equal Easy Quick Tasty Dinner.
Whole foods, plant based, kid friendly, quick and easy, packed with flavor…
After cooking from Vegan Burgers and Burritos over the last few months, these are the descriptors I have used for the recipes within.
From the Original California Burrito to the My Big Fat Greek Burrito, there are some tasty rollups in this cookbook. The Cauli Hash Brown Breakfast Pockets were the second recipe I tried and loved, and the Veggie Packed Pizza Burritos are calling my name.
As far as burgers go – the Not Your Mama’s Meatloaf look amazing (hello mashed potato layer), and For Spice Lovers Only really is for me.
It is.
Spicy forever.
The Get Your Greens is probably my favorite burger in this book – it really is a nutrient dense powerhouse that sticks with you and keeps you satisfied.
and then there is The Ultimate Mexican Churro. Sophia has a whole new take on the classic treat, baked instead of fried, and… something altogether different instead of pastry dough.
Can you guess?
These Smoky Tangy Chipotle Lime Burritos really are my go to, though – similar to burritos I have made before, and with ingredients I always have on hand.
When you get your copy of this book, these are called Chipotle and Lime Forever, on page 85.
Smoky Tangy Chipotle Lime Burritos
YIELD: four to five burritos
dairy, egg, soy, oil, and gluten free, vegan
INGREDIENTS:
1 cup (170 g) chopped red, yellow and green bell pepper mix
1/2 cup (85 g) chopped spicy pepper of choice (jalapeño, cherry bomb, etcetera)
1/2 cup (76 g) chopped red onion
low-sodium veggie broth (about ½ cup [118 ml]), for sautéing
1 teaspoon sea salt
1 teaspoon garlic powder
2 tablespoons (30 ml) fresh lime juice
RICE AND BEANS:
1 1/2 cups (241 g) cooked brown rice
1 cup (200 g) cooked or canned black beans, drained and rinsed
1/4 cup (10 g) chopped fresh cilantro
1 tablespoon (15 ml) fresh lime juice
3/4 teaspoon sea salt
1/2 teaspoon chipotle powder
TO SERVE:
4 to 5 (gluten free) tortillas
avocado
shredded cabbage
Smoky Tangy Cream (recipe below)
INSTRUCTIONS:
Sauté the peppers and onion in a pan over medium heat with veggie broth, salt, garlic powder and lime juice until cooked and fragrant, about 10 to 12 minutes. You may need to add more broth if it gets too dry. The mixture is ready when the veggies are soft and almost sticky looking.
To make the rice and beans, put the cooked rice, beans, cilantro, lime juice, salt and chipotle powder in a bowl and mix well.
Once everything is ready, build the burritos by filling the tortillas with the rice and beans, sautéed veggies, avocado and shredded cabbage.
Drizzle the sauce or salsa over the filling ingredients.
To fold the burrito, fold the sides over toward the center, then roll upward to create a burrito. (See page 15 of the Vegan Burgers and Burritos cookbook for step-by-step photos.) You can grill the seam for 7 to 8 minutes until it seals and closes the burrito. You can also grill the other side to make it crisp.
Kids: This can be served as a bowl if folding a burrito is too hard! Do not add spicy peppers or chipotle powder. Substitute spicy peppers with bell peppers.
[*spabettie note for Oil Free Air Fryer Instructions: Preheat air fryer to 350 °F. To prevent sticking, line air fryer basket with one of these Non Stick Perforated Parchment Air Fryer Liners. Place burrito in lined basket. Cook at 350 °F for 5 minutes. Carefully remove basket and turn burrito. Return to air fryer for another 4-5 minutes, or until crisp and golden brown.]
Smoky Tangy Cream
YIELD: one cup (355 ml)
dairy, egg, soy, oil, and gluten free, vegan
INGREDIENTS:
1 cup (112 g) raw cashews (see note)
1 cup (240 ml) water
3 tablespoons (29 g) chopped red onion
2 tablespoons (30 ml) fresh lemon juice
2 medium-size cloves garlic
1 1/2 teaspoons (4 g) smoked paprika
1 teaspoon sea salt
1/8 to 1/4 teaspoon chipotle seasoning, to taste
INSTRUCTIONS:
Place the cashews, water, red onion, lemon juice, garlic, paprika, salt and chipotle seasoning into a high-speed blender and purée until smooth. Refrigerate the cream to thicken.
Note: If you are not using a high-speed blender, there are a couple of options for making your sauce smooth: You can use a coffee grinder to grind everything to a fine powder, or make sure to soak your cashews overnight, or for at least 2 to 3 hours. You can also boil the cashews for 30 minutes.
I dip, you dip, we dip! remember – sauce is not optional, ha!
Smoky Tangy Chipotle Lime Burritos (Chipotle Lime Forever Burritos and Smoky Tangy Cream Sauce recipes) shared with permission from Vegan Burgers and Burritos cookbook by Sophia DeSantis, Page Street Publishing © 2017.
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ABOUT KRISTINA SLOGGETT: Kristina is spabettie! She founded spabettie in 2010 to share her vegetarian recipes. Vegetarian quickly became vegan.
As the sole recipe developer and photographer, Kristina turned her love of cooking and creativity into an extremely fun and challenging way to spend her days and share just how vibrant and flavorful vegan food is!
She loves dachshunds, Portland and Hawaii, drummers – well, one drummer – and travel.
printable Smoky Tangy Chipotle Lime Burritos recipe:
- 1 cup (170 g) chopped red, yellow and green bell pepper mix
- ½ cup (85 g) chopped spicy pepper of choice (jalapeño, cherry bomb, etcetera)
- ½ cup (76 g) chopped red onion
- low-sodium veggie broth (about ½ cup [118 ml]), for sautéing
- 1 teaspoon sea salt
- 1 teaspoon garlic powder
- 2 tablespoons (30 ml) fresh lime juice
- RICE AND BEANS:
- 1½ cups (241 g) cooked brown rice
- 1 cup (200 g) cooked or canned black beans, drained and rinsed
- ¼ cup (10 g) chopped fresh cilantro
- 1 tablespoon (15 ml) fresh lime juice
- ¾ teaspoon sea salt
- ½ teaspoon chipotle powder
- TO SERVE:
- 4 to 5 (gluten free) tortillas
- avocado
- shredded cabbage
- Smoky Tangy Cream (recipe below)
- Sauté the peppers and onion in a pan over medium heat with veggie broth, salt, garlic powder and lime juice until cooked and fragrant, about 10 to 12 minutes. You may need to add more broth if it gets too dry. The mixture is ready when the veggies are soft and almost sticky looking.
- To make the rice and beans, put the cooked rice, beans, cilantro, lime juice, salt and chipotle powder in a bowl and mix well.
- Once everything is ready, build the burritos by filling the tortillas with the rice and beans, sautéed veggies, avocado and shredded cabbage.
- Drizzle the sauce or salsa over the filling ingredients.
- To fold the burrito, fold the sides over toward the center, then roll upward to create a burrito. (See page 15 of the Vegan Burgers and Burritos cookbook for step-by-step photos.) You can grill the seam for 7 to 8 minutes until it seals and closes the burrito. You can also grill the other side to make it crisp.
- Kids: This can be served as a bowl if folding a burrito is too hard! Do not add spicy peppers or chipotle powder.
- Substitute spicy peppers with bell peppers.
- [*spabettie note for Oil Free Air Fryer Instructions: Preheat air fryer to 350 °F. To prevent sticking, line air fryer basket with one of these Non Stick Perforated Parchment Air Fryer Liners. Place burrito in lined basket. Cook at 350 °F for 5 minutes. Carefully remove basket and turn burrito. Return to air fryer for another 4-5 minutes, or until crisp and golden brown.]
- 1 cup (112 g) raw cashews (see note)
- 1 cup (240 ml) water
- 3 tablespoons (29 g) chopped red onion
- 2 tablespoons (30 ml) fresh lemon juice
- 2 medium-size cloves garlic
- 1½ teaspoons (4 g) smoked paprika
- 1 teaspoon sea salt
- ⅛ to ¼ teaspoon chipotle seasoning, to taste
- Place the cashews, water, red onion, lemon juice, garlic, paprika, salt and chipotle seasoning into a high-speed blender and purée until smooth. Refrigerate the cream to thicken.
- Note: If you are not using a high-speed blender, there are a couple of options for making your sauce smooth: You can use a coffee grinder to grind everything to a fine powder, or make sure to soak your cashews overnight, or for at least 2 to 3 hours. You can also boil the cashews for 30 minutes.
jenny says
April 29, 2018 at 11:37 pmThat color! Sounds and looks amazingggg
Kaila (The Wanderlust Celiac) says
April 6, 2018 at 6:34 pmAll of this dish sounds delicious, but you drew me in with the Smoky Tangy Cream. I love the vibrant color and composition of your photos as well.
Madison Haycock says
April 6, 2018 at 5:54 amI am drooling over here! THose burritos look incredible and that sauce!! This is a “must make” recipe!
Kelly says
April 5, 2018 at 4:39 pmOh that sauce! I want it on everything – including your fab burrito.
Celeste says
April 5, 2018 at 3:56 pmI am just in love with this recipe, all the right flavors!
Nicole Dawson says
April 5, 2018 at 12:57 pmSmokey, tangy, chipotle and lime???? You’ve got it all.
Amanda says
April 4, 2018 at 5:40 pmYou are right! Don’t skip the sauce! I can see that it is packed with that hot and smoky flavor everyone loves with Mexican food.
Jules Shepard says
April 4, 2018 at 10:39 amThese would be perfect in my mexican-food-loving-house. Anything black beans and rice for my kiddos! Love the dressing, too!!!
Andrea says
April 4, 2018 at 5:51 amThis burrito looks amazing. and I have to admit that what I love is that smoky chipotle sauce that you can smother them in!.I am SO in! Cannot wait to try them out
Kortney says
April 4, 2018 at 2:06 amI love smothering things in tangy chipotle sauce! I also always have chipotles in adobe in the fridge – you never know when it comes in handy.