Chili Cheese Burritos
Ingredients
Burrito
- 1 cup brown rice
- 1/4 medium onion
- 1/3 cup green bell pepper
- 2 garlic cloves or sub 1/2 tbsp garlic powder
- 3/4 cup kidney beans
- 3/4 cup black beans
- 1/2 cup diced tomatoes
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp cocoa powder
- 2 tortillas or gluten free tortillas
Cheese Sauce
- 1/4 medium potato
- 1 tbsp white onion chopped
- 1 tbsp carrot chopped
- 1 tbsp roasted red pepper
- 1/4 tsp salt
- 1/4 tsp garlic powder
- 3 tbsp nutritional yeast
- 1 tbsp salsa
Instructions
Cheese Sauce
- Boil potatoes, onion, and carrot in a medium pot until tender. Save about 1/3 cup of water from the veggie boil.
- Transfer veggies and water into a high speed blender or food processor. Add in the rest of your ingredients and blend until creamy. Taste and add extra seasonings if necessary.
Burrito
- Line a large pot or pan with ¼-cup water.
- Sauté onion, garlic, and bell peppers until onion is translucent.
- Stir in chili powder, cocoa powder, garlic powder, and cumin, coating the vegetables. Cook 1-2 minutes.
- Stir in kidney beans, black beans, and diced tomatoes (with juices).
- Cover, bring to a boil, then reduce heat to low and simmer 10-20 minutes.
- Taste. Add more seasoning if desired.
- Layer tortillas with cooked brown rice, chili, and cheese sauce.
- Grill your finished burritos to seal edges or just roll up and eat.
Notes
Plan Ahead – Prepare rice and cheese sauce, and chop veggies the day before.
Extra Calories – Add 1 tbsp of soaked cashews to Cheese Sauce.
Extra Calories – Add 1 tbsp of soaked cashews to Cheese Sauce.
Tried this recipe?Let us know how it was!