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RECIPE
23 INGREDIENTS 10 STEPS 1hr

Cheeseless Bean & Cheese Burritos

5.0
12 Ratings
Community Pick
Reminiscent of those warm and gooey 99-cent Taco Bell specials - but these have been upgraded to fit even the most plant-based of diets. These easy vegan bean burritos are delicious and filling. With a tofu and carrot-based "cheese" sauce as the star of the show, these are the ultimate guiltless guilty pleasure.
Cheeseless Bean & Cheese Burritos Recipe | SideChef
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Reminiscent of those warm and gooey 99-cent Taco Bell specials - but these have been upgraded to fit even the most plant-based of diets. These easy vegan bean burritos are delicious and filling. With a tofu and carrot-based "cheese" sauce as the star of the show, these are the ultimate guiltless guilty pleasure.

How To Make Cheeseless Bean & Cheese Burritos

How To Make Cheeseless Cheese Sauce From Scratch

To make the cheeseless cheese sauce, you will only need the prepared ingredients, seasonings, and a blender. Make sure to boil the carrots until fork tender to have a smooth texture since this will be the base for the cheeseless cheese sauce. First, blend together the carrots, soft tofu, and onions until smooth. After which, you can add the remaining ingredients and seasonings and blend everything together. Set it aside until ready to use.

How To Assemble Cheeseless Bean & Cheese Burritos

When putting the fillings to your flour tortilla, make sure to leave spaces for folding. You can layer it with taco sauce, cheeseless cheese sauce, refried beans, and some fresh minced onions. Begin with folding the sides to keep everything tucked in and fold in the bottom half. To have a tighter fold, fold in the sides before the final fold. To serve, you can toast both sides of the burrito in a heated oiled skillet. Garnish with some fresh cilantro and serve with vegan sour cream on the side.

Ingredients & Substitutions

  • Carrot - Its color contributes to help mimic the orange color of the cheese sauce.
  • Soft Tofu - soft tofu adds creamy texture and protein to vegan recipes.
  • Onion - will be used in both the cheeseless sauce and for assembling the burritos. Onions add umami flavor and you can use white or yellow onion for this recipe.
  • Nutritional Yeast - is salty, nutty, and cheesy. Adding nutritional yeast to sauces gives saltiness and cheesiness without the dairy. It also acts like a thickening agent.
  • Refried Beans - you can use any store-bought refried beans or make your own with this simple refried beans recipe.
  • Flour Tortilla - a large or extra large flour tortilla works best for this burrito recipe to be able to roll it properly. You can also use this Homemade Tortilla recipe to make your own and also adjust the size to your liking.

Tips & Suggestions

  • This burrito recipe can be enjoyed even if you’re non-vegan or non-vegetarian! You can add in any meat that you like like shredded chicken or ground beef!

Frequently Asked Questions

Can this cheeseless burrito be made ahead?

Yes! You can assemble it already and wrap it tightly on a foil and keep it in the freezer for up to 2 months and up to 4 days in the fridge. You can also make ahead the fillings and store them in the fridge for up to 3 days and months in the freezer.

How to reheat leftover burrito?

If you wrapped it in an aluminum foil, remove it and wrap the burrito in a paper towel and microwave it for 60 seconds. You can also grill it by keeping it wrapped with foil and place it directly on the grill.

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Senior Culinary Editor 📝🍴Lover of eclectic dishware, breakfast all day, and anything sour. Find me on Instagram @bitesbylauren
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Senior Culinary Editor 📝🍴Lover of eclectic dishware, breakfast all day, and anything sour. Find me on Instagram @bitesbylauren
https://www.sidechef.com
1hr
Total Time
$0.88
Cost Per Serving

Ingredients

Servings
8
US / METRIC

Cheeseless Cheese Sauce

1
Medium Carrot
1 cup
Soft Tofu
1/4
Medium Onion
2 Tbsp
Nutritional Yeast
1/2 Tbsp
1/2 tsp
Dijon Mustard
or Hot English or Yellow Mustard
1 tsp
Distilled White Vinegar
1 tsp
Garlic Powder
1 tsp
1/2 tsp
Chili Powder
1/2 tsp
Ground Cumin
1/4 tsp
5 slices
Pickled Jalapeño Peppers
(optional)

Beans

2 cans
Vegetarian Refried Beans
or Regular Refried Beans (for non-vegan)
1 Tbsp
Garlic Powder
1 tsp
Ground Cumin
1 splash
Unsweetened Plain Non-Dairy Milk

Assembly

1/4
Medium Onion
8
warmed in the microwave (important!)
2 Tbsp
Neutral Oil
for crisping
to taste
Taco Sauce
roughly 1/2 - 3/4 cup
to taste
Fresh Cilantro Leaves
(optional)
to taste
Vegan Sour Cream
(optional)
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Nutrition Per Serving

VIEW ALL
CALORIES
278
FAT
8.5 g
PROTEIN
11.0 g
CARBS
41.5 g

Author's Notes

To store, wrap leftover burritos individually in foil and keep them in the fridge for up to a week. Reheat in a frying pan over medium-high heat until warmed through and re-crisped.

For TortillaLand® Fresh Ready to Cook Tortillas:

1. Preheat a non-stick pan to medium heat (440ºF). No butter or oil required.

2. Place tortilla in a pan and cook for 30 seconds until slightly golden and tortilla begins to puff.

3. Turn tortillas over, and cook for an additional 30 seconds. Cook thoroughly before eating. Caution: tortilla will be hot. Enjoy!

Keep refrigerated until ready to use. Do not mix cooked and uncooked tortillas. Try cooking the tortillas on the grill or BBQ - grill tortillas until they have grill marks on both sides.

Cooking Instructions

HIDE IMAGES
Step 1
First, roughly chop the Carrot (1) . Finely dice the Onion (1/4) for the cheese sauce and the Onion (1/4) for assembly. You'll need about 1/4 cup of onion for the cheese sauce, and the rest will be for assembling.
Step 2
Place the roughly chopped carrot in a small saucepan of water. Bring to a boil and let cook over medium-high heat for 15-20 minutes, or until carrot pieces are soft and easily pierced with a fork.
Step 3
To make the cheese sauce, add the boiled carrot, Soft Tofu (1 cup) , 1/4 cup of onion, and Nutritional Yeast (2 Tbsp) to a blender.
Step 4
Next add the Lemon Juice (1/2 Tbsp) , Distilled White Vinegar (1 tsp) , Garlic Powder (1 tsp) , Paprika (1 tsp) , Chili Powder (1/2 tsp) , Ground Cumin (1/2 tsp) , Dijon Mustard (1/2 tsp) , and Salt (1/4 tsp) . If desired, throw in some Pickled Jalapeño Peppers (5 slices) as well. Blend all ingredients until combined, then set aside.
Step 5
Add the Vegetarian Refried Beans (2 cans) , Garlic Powder (1 Tbsp) , and Ground Cumin (1 tsp) to a pan with a splash of Unsweetened Plain Non-Dairy Milk (1 splash) . Heat over medium while stirring until soft and heated up, 2-3 minutes.
Step 6
To assemble the burritos, lay a warmed TortillaLand® Flour Tortillas (8) flat on a cutting board not too far from the stove. Smear 1 Tbsp of the Taco Sauce (to taste) slightly off-center (closer to your body) in a line, followed by 2 tbsp of the cheese sauce and 1/3 to 1/2 cup of the beans (don’t overfill or they won’t seal shut properly). Finish by sprinkling a little bit of the diced onion over the top.
Step 7
Fold the sides in first, followed by folding the closer side away from you, tucking the corners as you go. Slowly and carefully, fold the tortilla over on itself to create a perfect little burrito, continuing to tuck in the corners as you roll. Try to keep an inch or so clean on the far end, so that the burrito will seal properly while it crisps.
Step 8
When you’re done with the assembly, heat a skillet (preferably cast iron) over medium heat with Neutral Oil (2 Tbsp) . When it’s hot, add the first two burritos, seam down (so they seal shut properly). Cook for 2-3 minutes per side, until golden brown.
Step 9
Transfer to a paper towel-lined plate to drain. Continue with the rest of the burritos, adding more oil to the pan if needed.
Step 10
Serve warm, either alone, with Fresh Cilantro Leaves (to taste) , Vegan Sour Cream (to taste) , or extra taco and cheese sauce on the side. Up to you!

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Nutrition Per Serving
Calories
278
% Daily Value*
Fat
8.5 g
11%
Saturated Fat
0.5 g
2%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
41.5 g
15%
Fiber
8.8 g
31%
Sugars
1.9 g
--
Protein
11.0 g
22%
Sodium
836.6 mg
36%
Vitamin D
--
--
Calcium
176.0 mg
14%
Iron
3.5 mg
19%
Potassium
362.1 mg
8%
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