Chili Cheese Burritos

Prep Time 4 minutes
Cook Time 33 minutes
Total Time 37 minutes
Course Dinner, Lunch
Cuisine American
Servings 2



  • 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


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.


  • 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.


Plan Ahead – Prepare rice and cheese sauce, and chop veggies the day before.
Extra Calories – Add 1 tbsp of soaked cashews to Cheese Sauce.
Tried this recipe?Let us know how it was!