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.