Roasted potatoes:

• 1 red bell pepper, diced
• 1 orange bell pepper, diced
• 1 yellow onion, diced
• 1 roma tomato, diced
• 6–8 Yukon gold potatoes, cubed
• 1 tbsp paprika
• 1 tbsp cumin
• Salt and pepper, to taste

Chipotle black beans:

• 3 cloves garlic, diced or minced
• 1 chipotle pepper in adobo sauce, heaping tbsp, sliced
• 2 tsp cumin
• 1 tsp paprika
• 1 tbsp nutritional yeast
• 1 tsp salt
• 38 oz canned black beans, drained and rinsed, two 19-oz cans
• 1/4 cup vegetable broth

Creamy chipotle sauce:

• 3/4 cups raw cashews, soaked overnight or boiled for 10 min
• 1/2 cup plant-based milk, unsweetened
• 1/4 tsp sea salt
• 1 tsp maple syrup
• 1 lime, uiced
• 2 chipotle peppers in adobo sauce, plus 1 tsp of adobo sauce, adjust to taste

To assemble:

• 10 tortilla wraps
• Fresh cilantro, chopped