A copycat recipe for the Taco Bell chili cheese burrito. This burrito combines chili flavored vegetarian ground beef, refried beans and vegan cheddar cheese in a tortilla. This Taco Bell recipe is super easy and so delicious.
Heat coconut or olive oil in a saucepan over medium high heat and sauté the Onion (1) until translucent. This should take about 5-10 mins.
Add the Cayenne Pepper (1/2 teaspoon), Chili Powder (1/4 cup), Salt (2 teaspoon), Distilled White Vinegar (2 teaspoon) and Jalapeño Pepper (2 tablespoon), stir.
In a bowl, dissolve the Corn Starch (2 teaspoon) in the Water (2 1/4 cup) with a whisk.
Add the Tomato Paste (3/4 cup) and cornstarch-water mixture to the saucepan with the onions and stir until smooth.
Heat the mixture until just about boiling, add the Soy Curls (2 cup) and the Refried Beans (1 can), mix well.
Add half of the Vegan Cheddar Cheese (1/2 cup) and cook over low heat for 10 minutes, stirring constantly.
Let simmer for 30 minutes, or until thickened.
Spoon some chili into each Tortilla (to taste), top with Vegan Cheddar Cheese (1/2 cup) and wrap up the tortilla. I like to toast both sides to help it stay together, and melt the cheese. Serve and enjoy!