Vegan Peruvian Burritos

1. In a sizable skillet, heat oil over medium-high heat concurrently. Add onions and sauté for approximately two to three minutes, when they soften.
2. Decrease the heat to medium and sauté the garlic, maize, and peppers for about ten minutes, till they are soft. Add the oregano, cumin, coriander, and salt for seasoning. Put aside. Add the sweet potatoes to these vegetables after they are soft.
3. Use a smoothie maker to combine the ingredients for the AJI Verde while the vegetables are sautéing.
4. Mix cashews and water when they are silky and creamy, with random scraping across the edge.
5. Add the remaining lime juice, cilantro, garlic, chili, and salt. Blend til a fair amount of smoothness is achieved. Put it in a small bowl by scraping it.
6. Using a fork, crumble one can of refried black beans into a medium-sized pot.  To loosen, add 1/4 cup water, or more.
7. Warm them gently over medium-low heat, then use a fork to whisk them until they’re creamy and smooth.
8. Sprinkle with salt, spices, and olive oil.
9. Add some shredded, melty cheese or a dollop of sour cream for added richness. Using a fork, whip until delicious and creamy. It’s ideal for these to have a hint of salt. Shut off the heat and cover.
10. Assemble burritos by heating the tortillas (on a rack in the oven or over a gas flame) Whenever they are soft and malleable. Cover with 1/2 cup of vegetables, a few tablespoons of quinoa, whipped black beans, and two to three minutes.
11. Serve it and enjoy it.

Nutritional facts:

Carbohydrates: 82.7 g.

Fiber: 15.9 g.

Sodium: 1243.8 mg.

Cholesterol: 0 mg.

Calories: 495 kcal.