Enjoy these vegan Peruvian Burritos with a spicy and creamy Aji Verde Sauce. They are packed with roasted sweet potatoes, corn, peppers, onions, quinoa and black beans for a satisfying and nutritious meal. You can also make them into burrito bowls if you prefer. Watch the video to see how easy they are to make!
These Peruvian Burritos are inspired by the amazing Aji Verde Sauce that is traditionally served with grilled chicken in Peru. I made it vegan by using cashews instead of mayo or sour cream, but you can use either one if you like. The sauce is made with fresh cilantro, garlic, lime and green chilies for a burst of flavor.
To make the burritos, you will need:
- cooked quinoa
- roasted sweet potatoes
- sauteed veggies
- whipped black beans
- Aji Verde Sauce
- tortillas (or lettuce leaves for a low-carb option)
Start by preheating the oven to 425F and roasting the diced sweet potatoes with some oil, salt and pepper. You will need about 2 cups.
While the potatoes are roasting, cook the quinoa according to package directions.
Then, chop and saute the onion, garlic, bell pepper, poblano pepper and corn in a skillet over medium-high heat until tender and charred. You can use fresh or frozen corn, or substitute zucchini if you like.
Next, make the Aji Verde Sauce by blending all the ingredients in a blender until smooth and creamy. Adjust the spiciness by adding more or less green chilies.
Finally, whip the black beans in a food processor or blender until smooth and fluffy. You can use canned or homemade black beans.
To assemble the burritos, warm the tortillas in a dry skillet over medium heat until soft and pliable. Spoon some quinoa, sweet potatoes, veggies, black beans and Aji Verde Sauce over each tortilla and fold into a burrito. You can also make burrito bowls by layering the ingredients in a bowl instead of a tortilla.
Enjoy these vegan Peruvian Burritos with more Aji Verde Sauce on the side. They are filling, flavorful and healthy!
