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Chipotle Bean Burritos

Boldly favored kidney beans, drizzled with chipotle cashew sauce, salsa, and fresh herbs sprinkled on top.
Servings: 5
Author: Amanda Nicole Smith


  • 4-5 burrito wraps
  • 1.5 cups dried kidney beans; 4 cups cooked
  • 1/4 cup apple cider vinegar
  • 2 tbsp paprika; powder
  • 2 tbsp chili; powder
  • 1 tbsp chipotle; powder
  • 1 clove garlic; minced
  • 1/4 cup red onion; minced
  • 1/2 tsp salt
  • 1/4 tsp pepper

Chipotle Cashew Sauce

  • 1/2 cup cashew pieces
  • 1/3 cup water
  • 1 tbsp apple cider vinegar
  • 1 tsp chipotle; powder
  • 1/2 garlic clove
  • pinch of salt

Fresh Herbs

  • 1/4 cup cilantro
  • 1/8 cup fennel
  • 1/4 cup scallions


  • Soak beans in water that's about 4 inches above the beans, overnight.
  • Rinse and drain the beans in a strainer, about 2-4 times a day, and put it over a bowl to catch the drips.
  • About 2 days later the beans will have sprouted little tails.
  • Cook the beans on low in a slow cooker with the water about 4 inches above the beans. Cook for about 6 hours, or until the beans are soft to eat.
  • While the beans are still hot, put them in a sterilized mason jar, and seal with a metal lid and band. Leave them on the counter to cool.
  • Store in the fridge until ready to make burritos.

Chipotle Cashew Sauce

  • Grind cashews into a flour.
  • Add in the rest of the ingredients and blend until smooth.


  • Heat up the beans on low in a sauce pan.
  • Add in the rest of the bean ingredients, and stir, slightly mashing the beans.
  • Add a little less than a cup of beans to a burrito wrap, drizzle on the cashew sauce, salsa, and a sprinkle of whatever fresh herbs you want.


Beans will store up to 2 weeks.
If you're packing a burrito for lunch, this dish is good with cold beans to, no need to reheat.