Description

This vegan Taco Bell Chili Cheese Burrito recipe features a flavorful chili filling made with soy curls, refried beans, and a blend of spices, topped with vegan cheddar cheese and wrapped in a warm tortilla. It’s a delicious plant-based take on a classic favorite, perfect for a hearty and comforting meal.

Ingredients

Scale

Chili Filling

1 Onion, diced
1/2 teaspoon Cayenne Pepper
1/4 cup Mild Chili Powder
2 teaspoon Salt
2 teaspoon Distilled White Vinegar
2 tablespoon Jalapeño Pepper, chopped
2 1/4 cup Water
2 teaspoon Corn Starch
3/4 cup Tomato Paste
2 cup Soy Curls
1 can Refried Beans (about 15 oz)

Toppings and Assembly

1 cup Vegan Cheddar Cheese (divided)
Tortillas, to taste
Coconut or Olive Oil, for sautéing

Instructions

Sauté Onion: Heat coconut or olive oil in a saucepan over medium-high heat and sauté the diced onion until translucent, about 5-10 minutes.
Add Spices and Jalapeño: Stir in cayenne pepper, mild chili powder, salt, distilled white vinegar, and chopped jalapeño pepper to the onions, mixing well.
Prepare Cornstarch Mixture: In a separate bowl, whisk together the cornstarch and water until fully dissolved to create a thickening mixture.
Combine Tomato Paste and Thickener: Add the tomato paste and cornstarch-water mixture to the saucepan with the onions and spices, stirring until smooth.
Cook Chili Base: Heat the mixture until it’s just about to boil, then add the soy curls and refried beans, stirring thoroughly to combine.
Add Cheese and Simmer: Stir in half of the vegan cheddar cheese and cook over low heat for 10 minutes, stirring constantly to prevent sticking.
Simmer to Thicken: Let the chili simmer on low heat for 30 minutes or until thickened to your desired consistency.
Assemble Burritos: Spoon the chili mixture onto tortillas, top with the remaining vegan cheddar cheese, and wrap up the burrito. Optionally, toast both sides of the burrito in a pan to help it hold together and melt the cheese inside.

Notes

Use extra-firm vegan cheddar cheese for best melting results.
To add more heat, increase the amount of jalapeño or cayenne pepper.
Soy curls can be rehydrated beforehand for a chewier texture or used as is to absorb the flavors.
To make this gluten-free, use corn tortillas.
Leftover chili can be refrigerated for up to 3 days and reheated for a quick meal.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Main Course
Method: Stovetop
Cuisine: Mexican-American

Keywords: vegan chili cheese burrito, plant-based burrito, vegan taco bell recipe, soy curl chili, easy vegan Mexican