The chili cheese burrito was always one of my favorite things to get at Taco Bell. Piping hot, actually burn-the-roof-of-your-mouth hot, cheesy, savory goodness. I figured these were off limits for life after giving up meat and dairy, and now it seems all the things I like at T. Bell are off thanks to gluten. But, no. Anything they can make, I can make vegan. And why didn’t I think of this sooner? It’s super simple! I used a homemade version of ground “beef,” but store-bought crumbles, something like Beyond, or even TVP that’s been rehydrated will work great! If using TVP, rehydrate it in a solution of 50% water and 50% Copycat Taco Bell Hot Sauce. You’re welcome.
I used a gluten-free wrap, but good ol’ flour tortillas are more traditional. This recipe is very forgiving. Add more spices if you like, add cilantro (like I did). I added about 1/4 cup of extra beans to make it even thicker. More cheese, less cheese, no cheese. This is your masterpiece. I grilled mine because why not?
1/2 a pound of ground crumbles, rehydrated TVP, or similar ground “beef” product
1 cup of refried beans
4 oz vegan cheddar cheese, plus more for adding to the burrito
1 1/4 cups Copycat Taco Bell Hot Sauce
1 tablespoon of chili powder, or to taste (optional)
Heat a skillet over medium heat. Add oil, if using, and brown your ground.
Add the hot sauce, refried beans, and chili powder. Continue to stir and cook for a few minutes until it’s hot.
Add the cheese and stir until it’s blended in well.
Assemble your burrito by placing additional cheese on a warmed tortilla, top with about 1/4 to 1/3 a cup of the chili mixture. Fold the sides up then roll. Heat in a hot, dry skillet if desired. Serve immediately.