Delicious Black Bean Burritos with Roasted Vegetables - Recipe By Me

Ingredients

• 1 red bell pepper, chopped into small chunks
• 1 orange bell pepper, diced
• 1 yellow onion, roughly chopped
• 1 ripe Roma tomato, diced
• 6-8 Yukon gold potatoes, cut into bite-sized cubes
• 1 tablespoon smoky paprika
• 1 tablespoon ground cumin
• Salt and freshly ground black pepper to taste
• 3 plump garlic cloves, minced
• 1 heaping tablespoon of chipotle pepper in adobo sauce, sliced
• 2 teaspoons ground cumin
• 1 teaspoon paprika
• 1 tablespoon nutritional yeast for that cheesy flavor
• 1 teaspoon salt
• Two 19-oz cans of black beans (38 oz total), drained and rinsed well
• ¼ cup vegetable broth
• ¾ cup raw cashews, soaked overnight (or quick-soaked by boiling for 10 minutes)
• ½ cup unsweetened plant milk of your choice
• ¼ teaspoon sea salt
• 1 teaspoon maple syrup
• Juice of 1 fresh lime
• 2 chipotle peppers in adobo sauce plus 1 teaspoon of the sauce (adjust to your spice preference)
• 10 large tortilla wraps
• Handful of fresh cilantro, roughly chopped