These tasty vegan potato burritos are perfectly cravable. They are filled with spicy smashed potatoes, fajita vegetables, fresh corn salsa, and your favorite tomato salsa. The potatoes are cooked in vegetable broth and spices to make them extra flavorful.
This recipe is great for your health! It is totally plant-based which means it has no cholesterol. These burritos are also oil-free. You will love all the fresh vegetables in this recipe. Many of the ingredients can be found at the farmers market for extra fresh flavor. I used peppers and herbs from my garden for this recipe and the freshness is unbeatable.
These burritos make a great lunch or dinner with a salad on the side. You can even take them on the go by wrapping them up in foil.
Easy vegan potato burritos filled with spicy smashed potatoes, fajita vegetables, fresh corn salsa, and your favorite tomato salsa.
- 3 medium russet potatoes
- 1 cup vegetable broth
- 2 cloves garlic, minced
- 3/4 tsp chili powder
- 1/4 tsp coriander
- 1 tbsp nutritional yeast flakes
- 1/4 tsp salt
- 2 small bell peppers (I used red and green)
- 1 medium yellow onion
- 1 tsp mexican oregano*
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 1/2 cups yellow corn (fresh, frozen, or canned)
- 2/3 cup red onion finely chopped
- 1/4 cup fresh cilantro chopped
- 1 tsp lime juice
- 1/4 tsp salt
- 4 large flour tortillas
- 1 cup favorite tomato salsa
Peel potatoes and cut into 1 inch chunks. Add potatoes, vegetable broth, garlic, chili powder, coriander, nutritional yeast flakes, and 1/4 tsp salt to a medium sauce pan and bring to a boil. Reduce heat, cover, and simmer for 20 minutes until potatoes are soft and tender.
Cut bell peppers and yellow onion lengthwise to form long skinny slices. Heat a skillet. Once hot, add peppers, onions, mexican oregano, 1/2 tsp salt, and black pepper. Cook 5-7 minutes until edges are browned and veggies are tender.
Make the corn salsa. Add corn, red onion, lime juice, and 1/4 tsp salt to a medium bowl. Stir until well mixed.
Once potatoes are tender, use a fork to gently smash them. You want to leave some chunks but make sure all the liquid is absorbed.
Warm the tortillas. Heat a large fry pan over medium heat. Place 1 tortilla in the pan at a time and warm for 1-2 minutes, flipping every 30 seconds.
Assemble burritos. Start with a warm flour tortilla. Then load with a generous helping spicy potatoes, peppers and onions, corn salsa, and tomato salsa. Wrap into a burrito by folding in both the sides, then rolling the bottom all the way to the top. If you overfilled your burrito and are having trouble keeping it together, wrapping it in foil can make for an easier time holding and eating it.
- Mexican oregano is preferred but you can sub regular Italian oregano if that's all you can find.
- If you overfilled your burrito and are having trouble keeping it together, wrapping it in foil can make for an easier time holding and eating it.
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