Homemade Vegan Cheesy Potato Burritos with Cilantro Lime Rice

Ingredients

• 5 small potatoes (about 1-1.4 kg)
• 1 tablespoon olive oil
• 2 tablespoons taco seasoning
• 8 large burrito shells
• 1 cup uncooked basmati rice, rinsed and drained
• 2 cups vegetable broth
• ½ teaspoon salt
• ½ teaspoon pepper
• 2 bay leaves
• ¼ cup cilantro, finely chopped
• Zest from ½ lime
• 1 tablespoon lime juice
• ½ tablespoon lemon juice
• 1 can (425g) butter beans, drained and rinsed
• 1 can (113g) diced jalapeños
• 1 cup unsweetened plant-based milk
• ½ cup nutritional yeast
• ¼ cup vegan butter
• 2 tablespoons oat flour
• ½ teaspoon fresh lemon juice
• ½ teaspoon chili powder
• ½ teaspoon cumin
• ¼ teaspoon garlic powder
• ¼ teaspoon smoked paprika
• ¼ teaspoon turmeric
• ⅛ teaspoon cayenne pepper
• ⅛ teaspoon onion powder