Chili Cheese Burrito (Vegan, Taco Bell Copycat)
Have you ever had Taco Bell’s Chili Cheese Burrito? It’s one of their most popular burritos! This vegan version contains super flavorful vegan “beef” and melty cheese to create the perfect Chili Cheese Burrito. It’s even better than the original – and way healthier!
Before I went plant-based, I loved Taco Bell’s Chili Cheese Burrito. Taco meat stuffed in a burrito with delicious melty cheese- It’s truly heaven! I was inspired to recreate this as a vegan version. I am SO impressed with how these turned out and I’m sure you’ll love it too. Please leave me a review or comment on what you think!
Ingredients for Chili Cheese Burrito
- Large Flour Tortillas
- Olive oil
- TVP
- Pinto Beans
- Tomato Sauce
- Spices: chili powder, cumin, garlic powder, salt
- Vegan Shredded Cheddar Cheese: I like So Delicious or Violife Cheddar Shreds
FAQ Chili Cheese Burrito
What is TVP?
TVP stands for Textured Vegetable Protein. Its made from soy and is high in protein. It is dehydrated and when water, spices, tomato, etc it can have a very similar texture to ground beef. You can get this at your grocery store or online like this one here.
Are these good for meal prep?
Yes, you can make lots of burritos, wrap in foil, and store in the fridge (if consuming in the next 2-3 days) or in the freezer for up to 3 months.
What’s the best way to reheat?
If reheating from the fridge, I love to throw it on a pan over medium heat and warm for 3-4 min on each side (covered so inside warms).
If reheating from the freezer, preheat oven to 375F and place burrito (still in aluminum foil) for 15 minutes or until center is warm.
Can I add other ingredients?
Yes! You could add shredded lettuce, fresh tomatoes, avocado, and more! Keep in mind your leftover burritos may not taste as good if you add in lettuce or other ingredients that can get soggy.
If you like this recipe, try out this cool burrito recipe:
Chili Cheese Burrito – Vegan, Taco Bell Copycat
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Ingredients
- 4 tortillas
- 1 tbsp olive oil
- 1 cup TVP
- 1/2 cup water
- 1 cup pinto beans
- 1/2 cup tomato sauce
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- 1/4 tsp salt
- ~2 cups vegan cheddar cheese
Instructions
- In a medium pan, heat olive oil over medium heat. Add in TVP and water, mix well until combined.
- Cook for 2-3 minutes and then add in spices, stirring until combined and cook for another minute or two.
- Add in tomato sauce and pinto beans. Let cook for 2-3 minutes until heated through.
- Remove from heat and set aside.
- To assemble burrito, lay out your large flour tortilla. Sprinkle a generous amount of shredded cheese in the middle (~1/2 cup). Add the vegan chili “meat” on top.
- Roll up your burrito and place back in the pan with a small bit of olive oil and cook 2-3 min. each side until browned and crisp.
- Enjoy!
