Chili Cheese Burrito - Vegan, Taco Bell Copycat
Servings: 4 servings
Calories: 300kcal
Ingredients
- 4 tortillas
- 1 tablespoon olive oil
- 1 cup TVP
- ½ cup water
- 1 cup pinto beans
- ½ cup tomato sauce
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- ¼ teaspoon 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 (~½ 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!
Notes
u003cliu003eMeal Prep: You can make your burritos, wrap in foil, and store in the fridge (if consuming in the next 1-2 days) or in the freezer for up to 3 months.u003c/liu003eu003cliu003eReheating: If it is 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). You could alternatively microwave for 1 minutes but it will not be as crisp. If from the freezer, preheat oven to 375F and place burrito (still in aluminum foil) for 15 minutes or until center is warm.u003c/liu003eu003cliu003eu003c/liu003eu003cliu003eu003c/liu003e
Nutrition
Calories: 300kcal