Dinner

Vegan Chili Cheese Burrito Recipe

BySophie Carsel December 17, 2025December 17, 2025

Introduction

The Taco Bell Chili Cheese Burrito is a flavorful, plant-based twist on a classic favorite. Packed with spicy chili, refried beans, and vegan cheese, it delivers a hearty and satisfying meal perfect for any day of the week.

A close-up image of a wrap partially covered with a red and white checkered paper, revealing yellow spaghetti and a thick, brown sauce inside as the main layers, all wrapped in a soft, light tan tortilla. The wrap rests on a piece of brown parchment paper placed on a white marbled surface with a colorful pink, blue, and gold zigzag patterned cloth underneath it. To the right of the wrap, there are whole and sliced fresh green jalapeño peppers scattered around. The scene is bright and focused on the wrap and peppers. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 Onion
1/2 teaspoon Cayenne Pepper
1/4 cup Mild Chili Powder
2 teaspoon Salt
2 teaspoon Distilled White Vinegar
2 tablespoon Jalapeño Pepper
2 1/4 cup Water
2 teaspoon Corn Starch
3/4 cup Tomato Paste
2 cup Soy Curls
1 can Refried Beans
1 cup Vegan Cheddar Cheese
Tortilla, to taste

Instructions

Step 1: Heat coconut or olive oil in a saucepan over medium-high heat and sauté the onion until translucent, about 5-10 minutes.
Step 2: Add cayenne pepper, mild chili powder, salt, distilled white vinegar, and jalapeño pepper to the pan, stirring to combine.
Step 3: In a bowl, whisk the corn starch into the water until fully dissolved.
Step 4: Stir the tomato paste and cornstarch-water mixture into the saucepan with the onions, mixing until smooth.
Step 5: Heat the mixture until just about boiling, then add the soy curls and refried beans. Mix well to combine.
Step 6: Stir in half of the vegan cheddar cheese and cook over low heat for 10 minutes, stirring constantly.
Step 7: Let the chili simmer for 30 minutes or until it thickens to your liking.
Step 8: Spoon the chili into tortillas, top with the remaining vegan cheddar cheese, and wrap them up. Toast both sides to help the burrito stay together and to melt the cheese.

Tips & Variations

For extra heat, add more jalapeño or a dash of hot sauce to the chili.
Substitute soy curls with textured vegetable protein or cooked lentils for a different texture.
Use your favorite vegan cheese or add avocado slices for creaminess.
Toast the burrito in a dry skillet or grill press for a crispy exterior.

Storage

Store any leftover chili in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. For best texture, assemble and toast burritos just before serving.

How to Serve

The image shows a burrito wrapped halfway in a red and white checkered paper resting on brown paper on a white marbled surface. The burrito has three visible layers inside: a soft, light beige tortilla on the outside, a thick reddish-brown meat sauce filling in the middle, and bright yellow shredded cheese at the bottom near the opening. To the right of the burrito, there are whole and sliced green jalapeño peppers scattered on the brown paper. The colorful zigzag cloth under the brown paper adds contrast to the scene. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe gluten-free?

Yes, use gluten-free tortillas and ensure the soy curls or any substitutes are certified gluten-free.

How can I store assembled burritos?

Assembled burritos can be wrapped tightly in foil and stored in the refrigerator for up to 24 hours. Reheat in the oven or a toaster oven to maintain their texture.