Two Potato Bean Burritos with Vegan Cheese Sauce
[Vegan]

Mexican Cheeze Sauce:

• 1/3 cup cashews (soaked for a few hours, preferably – for digestion. Drain and rinse well. Not necessary if you have a high-speed blender)
• 2/3 cup filtered water
• 1/4 cup sundried tomatoes in olive oil (rinsed off)
• 2 teaspoons of lemon juice
• 1/3 cup of nutritional yeast
• 1/4 – 1/2 tsp salt
• Spices: 1/8 tsp cumin, plus a dash of onion powder, garlic, chili powder, and paprika, cayenne – optional *

Burritos:

• 1 large potato, this recipe used organic Idaho potatoes, diced small (1/2 inch or smaller)
• 1 medium sweet potato, diced small (1/2 inch or smaller)
• 2 teaspoons melted coconut oil or avocado oil
• Dash of onion, garlic, chili powder, cumin and paprika
• Salt and pepper
• 1 can of vegan refried beans (preferably organic & non-bpa lined can)
• 1 small onion, diced
• 1 tomato, diced
• Other fillings options: homemade or prepared enchilada sauce, avocado, prepared Spanish rice, jalapeno pepper, cilantro, spinach
• 2-4 large flour tortillas, whole grain or gluten free
• Cilantro and sliced  green onions for serving