Peruvian Burritos with Aji Verde Sauce

Why Make This Recipe

Peruvian burritos with green sauce are a delightful and hearty dish that celebrates the vibrant flavors of Peru. They are not only delicious but also provide a balanced meal packed with nutrients. This recipe is perfect for those looking to enjoy a filling meal while embracing plant-based ingredients. The combination of seasoned vegetables, hearty quinoa, and creamy black beans all wrapped up in a tortilla creates an unforgettable experience. Plus, the green sauce adds a zesty kick that elevates the entire dish.

How to Make Peruvian Burritos with Green Sauce

Ingredients:

• 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 substitute with rice)
• 1 1/2 cups water
• 1 tablespoon olive oil
• 1/2 onion, diced
• 4 cloves garlic, rough chopped
• 1 ear of corn (or 1 cup corn kernels, 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 tablespoon oil
• 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)
• 1/2 teaspoon salt
• 1 1/2 cups cilantro, small stems okay
• 1-2 tablespoons lime juice

Directions:

1. Preheat your oven to 425°F and gather all your ingredients. Cut the veggies as needed.
2. Dice the sweet potatoes into 1/2 inch cubes. Place them on a parchment-lined sheet pan, toss with a little olive oil, and generously sprinkle with salt and pepper. Spread them out evenly and bake in the middle of the oven for about 20-25 minutes, until they are crispy and tender.
3. While the sweet potatoes are baking, cook the quinoa. In a medium pot, bring quinoa, water, and a pinch of salt to a boil. Once it’s boiling, cover the pot, lower the heat, and let it cook for about 15 minutes until all the water is absorbed. Turn off the heat and keep it covered until you are ready to serve.
4. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Sauté the onions for 2-3 minutes until they start to soften. Add the garlic, corn, and peppers, lowering the heat to medium. Sauté until everything is tender, about 10 minutes. Season with salt, cumin, coriander, and oregano, and then set aside. Once the sweet potatoes are done, mix them in with the sautéed veggies.
5. To make the Aji Verde sauce, blend the cashews and water in a blender until they are smooth and creamy. Scrape down the sides and then add remaining garlic, chili, salt, cilantro, and lime juice. Blend again until relatively smooth, then pour it into a small bowl.
6. In a medium pot, place the refried black beans and break them up with a fork. Add 1/4 cup of water to loosen them up. Warm them over medium-low heat, stirring with a fork until they are smooth and creamy. Add a drizzle of olive oil, salt, and spices. You can mix in some cheese or sour cream if desired for added richness. Whip until creamy and flavorful.
7. Warm your tortillas until soft and pliable. Spread a layer of whipped black beans on each tortilla as the “glue.” Add a few tablespoons of quinoa, 1/2 cup of the veggie mixture, and 2-3 tablespoons of the Aji Verde sauce. Roll them up, tucking in the ends.
8. Serve your burritos hot! You can also spoon some warm whipped black beans into a bowl, top with quinoa, veggies, and additional Aji Verde sauce. Garnish with avocado slices, diced tomatoes, cilantro, pumpkin seeds, or sunflower sprouts.

How to Serve Peruvian Burritos with Green Sauce

Serve your burritos warm, alongside extra Aji Verde sauce for dipping. Add garnishes like avocado, cilantro, or diced tomatoes for fresh flavor. For a wholesome meal, consider pairing your burritos with a simple side salad or some roasted vegetables.

How to Store Peruvian Burritos with Green Sauce

If you have leftover burritos, store them in an airtight container in the refrigerator for up to 3 days. You can reheat them in the oven at 350°F or microwave them until heated through. The Aji Verde sauce can also be stored separately in the refrigerator for the same duration.

Tips to Make Peruvian Burritos with Green Sauce

• Make-ahead: You can prepare the filling and sauce in advance and assemble the burritos just before serving.
• Crunchy veggies: For added texture, consider adding some sliced radishes or cucumber as a crunchy topping.
• Adjust spice: Feel free to alter the heat level by adjusting the amount of jalapeno or serrano chili in the Aji Verde sauce.

Variation

You can switch up the vegetables based on your preference. This recipe is versatile; try adding spinach, kale, or any other seasonal vegetables you have on hand for a different flavor profile.

FAQs

1. Can I use different types of beans?
   Yes, you can use pinto beans or any other beans you prefer in place of refried black beans.

2. Is this recipe gluten-free?
   Yes, if you use gluten-free tortillas, this recipe is completely gluten-free.

3. Can I make the Aji Verde sauce spicier?
   Absolutely! Increase the amount of jalapeno or add more chili to your taste for extra heat.

Peruvian Burritos with Green Sauce

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• Author: ikramnihad
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

Delightful and hearty burritos celebrating the vibrant flavors of Peru, packed with nutrients and plant-based ingredients.

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Ingredients

Scale 1x2x3x

• 1 small-medium yam or sweet potato, diced (about 1–2 cups)
• Olive oil, salt, and pepper to taste
• 3/4 cup dry quinoa
• 1 1/2 cups water
• 1 tablespoon olive oil
• 1/2 onion, diced
• 4 cloves garlic, rough chopped
• 1 ear of corn (or 1 cup corn kernels)
• 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
• 1 tablespoon oil
• 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)
• 1/2 teaspoon salt
• 1 1/2 cups cilantro, small stems okay
• 1–2 tablespoons lime juice

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Instructions

1. Preheat your oven to 425°F and gather all your ingredients. Cut the veggies as needed.
2. Dice the sweet potatoes, toss with olive oil, salt, and pepper on a parchment-lined sheet pan, and bake for about 20-25 minutes until crispy.
3. While sweet potatoes are baking, cook quinoa in a medium pot with water and a pinch of salt for about 15 minutes until water is absorbed.
4. In a large skillet, heat olive oil and sauté onions for 2-3 minutes, then add garlic, corn, and peppers, cooking until tender, about 10 minutes. Season with spices and set aside.
5. Mix crispy sweet potatoes with the sautéed veggies once done.
6. To make Aji Verde sauce, blend cashews and water until smooth; add remaining garlic, chili, salt, cilantro, and lime juice, blend until smooth.
7. Warm refried black beans with a splash of water, stirring to create a creamy mixture.
8. Warm tortillas, spread whipped black beans on each, add quinoa, veggie mixture, and Aji Verde sauce, and roll up tightly.
9. Serve your burritos hot with extra Aji Verde on the side, garnished with avocado, cilantro, or diced tomatoes.

Notes

Make-ahead option available for filling and sauce. Adjust spice levels to taste with jalapenos.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Peruvian

Nutrition

• Serving Size: 1 burrito
• Calories: 450
• Sugar: 6g
• Sodium: 450mg
• Fat: 15g
• Saturated Fat: 3g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 65g
• Fiber: 10g
• Protein: 17g
• Cholesterol: 0mg

Keywords: burritos, Peruvian, plant-based, Aji Verde, quinoa, vegetarian