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SideChef
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Beans & Legumes
Cheeseless Bean & Cheese Burritos
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Recipe

23 INGREDIENTS • 10 STEPS • 1HR

Cheeseless Bean & Cheese Burritos

5
14 ratings
Community Pick
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.
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Cheeseless Bean & Cheese Burritos
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Lauren Holdcroft at SideChef
Hi, I'm Lauren, Recipe Editor at SideChef. Chipped dishware, breakfast for any meal, and eye-watering spice levels. Find me on Instagram @bitesbylauren
https://www.sidechef.com
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.
1HR
Total Time
$0.92
Cost Per Serving
Ingredients
Servings
8
US / Metric
Cheeseless Cheese Sauce
Carrot
1
Medium Carrot
Soft Tofu
1 cup
Soft Tofu
Onion
1/4
Medium Onion
Nutritional Yeast
2 Tbsp
Nutritional Yeast
Lemon
1
Lemon, freshly squeezed
2 tsp juice per 8 servings
Dijon Mustard
1/2 tsp
Dijon Mustard
or Hot English or Yellow Mustard
Distilled White Vinegar
1 tsp
Distilled White Vinegar
Garlic Powder
1 tsp
McCormick® Garlic Powder
Paprika
1 tsp
Paprika
Chili Powder
1/2 tsp
Chili Powder
Ground Cumin
1/2 tsp
Ground Cumin
Salt
1/4 tsp
Salt
Pickled Jalapeño Pepper
5 slices
Pickled Jalapeño Peppers
optional
Beans
Vegetarian Refried Beans
2 cans
Vegetarian Refried Beans
or Regular Refried Beans (for non-vegan)
Garlic Powder
1 Tbsp
McCormick® Garlic Powder
Ground Cumin
1 tsp
Ground Cumin
Unsweetened Plain Non-Dairy Milk
1 splash
Unsweetened Plain Non-Dairy Milk
Assembly
Onion
1/4
Medium Onion
Flour Tortilla
8
Medium Flour Tortillas
warmed in the microwave (important!)
Neutral Oil
2 Tbsp
Neutral Oil
for crisping
Taco Sauce
to taste
Taco Sauce
roughly 1/2 - 3/4 cup
Fresh Cilantro Leaf
to taste
Fresh Cilantro Leaves
optional
Vegan Sour Cream
to taste
Vegan Sour Cream
optional
Nutrition Per Serving
VIEW ALL
Calories
60
Fat
4.5 g
Protein
2.8 g
Carbs
2.5 g
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Cheeseless Bean & Cheese Burritos
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author_avatar
Lauren Holdcroft at SideChef
Hi, I'm Lauren, Recipe Editor at SideChef. Chipped dishware, breakfast for any meal, and eye-watering spice levels. Find me on Instagram @bitesbylauren
https://www.sidechef.com

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.

I used canned refried beans in this recipe. To make a simple version from scratch, I just drain 2 cans of pinto beans, then add to a small pan with 1 Tbsp neutral oil, 2 tsp garlic powder, and 1 tsp cumin. Cook for 10 minutes over medium heat, then mash down to “refried” consistency, adding a splash of dairy-free milk to loosen.
Cooking InstructionsHide 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 juice from Lemon (1), Distilled White Vinegar (1 tsp), McCormick® 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), McCormick® 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 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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Tags
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Beans & Legumes
Dairy-Free
American
Budget-Friendly
Comfort Food
Lunch
Cinco de Mayo
Healthy
Shellfish-Free
Kid-Friendly
Dinner
Vegan
Vegetarian
Game Day
Tofu & Tempeh
Mexican
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