Burritos de Judías Veganos y Saludables

Ingredientes

• 50 g / 1/3 cup raw cashews, soaked in water for at least an hour or overnight
• A squeeze of lemon juice
• 60 ml / 1/4 cup dairy-free milk, I used unsweetened almond milk
• 6 wholemeal tortilla wraps
• 2 cloves garlic, minced
• 1/2 tsp chili powder
• 2 x 400 g / 14 oz tins kidney or black beans, drained and rinsed
• A few lettuce leaves
• 1 large tomato, diced
• 2 spring onions, chopped
• A small tub of fresh salsa
• optional vegan cheese, grated or nutritional yeast

Preparación

1. 1

   If serving immediately, preheat the oven to 200C....: If serving immediately, preheat the oven to 200C. Wrap the tortillas in some tin foil and let them heat up for about 15 minutes.

2. 2

   In a frying pan, add the garlic and...: In a frying pan, add the garlic and a small splash of water. Cook on a medium heat for a minute, then add the chili powder and beans. Add some more water (about 60ml / 1/4 cup) and cook for a few minutes, until the beans are softened and moist. Partially mash them with a fork or masher so you have a chunky bean paste.

3. 3

   Simply blend all the ingredients together in a...: Simply blend all the ingredients together in a high-powered blender or food processor until smooth. Add more water or dairy-free milk, if needed.

4. 4

   Remove the tortillas from the oven and place...: Remove the tortillas from the oven and place one on a plate. Spread about 3 tbsp of the bean mixture down the middle.

5. 5

   Top with some lettuce, tomatoes, salsa, cheese and...: Top with some lettuce, tomatoes, salsa, cheese and sour cream (if using) and wrap.

6. 6

   Serve right away or cover with tin foil...: Serve right away or cover with tin foil and freeze to reheat later.

7. 7

   Enjoy!