Peruvian Burritos with Aji Verde
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Feasting at Home · by Sylvia Fountaine★ 4.9

Peruvian Burritos with Aji Verde

NUTRITION · PER SERVING60M COOK
CAL 27%·PRO 27%
CARBS 78G58% OF CAL
14G FIBER58G OTHER7G TOTAL SUGAR
FAT 20G34% OF CAL
3G SAT17G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Burritos filled with roasted sweet potato, quinoa, black beans, corn, and peppers, topped with a vibrant spicy green aji verde sauce. Flavorful and fully plant-based.

mainperuvianbeansdairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 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 /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 1/2 cups cilantro, small stems ok
  • 1-2 tablespoons lime juice
PREP
30M
SODIUM
1089MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.