Name: Cheeseless Bean & Cheese Burritos
Total time: 3600 s
Yield: 8
Ingredients: 1 Carrot; 1 cup Soft Tofu; 1/4 Onion; 2 tablespoon Nutritional Yeast; 1 Lemon; 1/2 teaspoon Dijon Mustard; 1 teaspoon Distilled White Vinegar; 1 teaspoon Garlic Powder; 1 teaspoon Paprika; 1/2 teaspoon Chili Powder; 1/2 teaspoon Ground Cumin; 1/4 teaspoon Salt; 5 slice Pickled Jalapeño Pepper; 2 can Vegetarian Refried Beans; 1 tablespoon Garlic Powder; 1 teaspoon Ground Cumin; 1 splash Unsweetened Plain Non-Dairy Milk; 1/4 Onion; 8 Flour Tortilla; 2 tablespoon Neutral Oil; to taste Taco Sauce; to taste Fresh Cilantro Leaf; to taste Vegan Sour Cream

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.

Ingredients

Servings

US / METRIC

Cheeseless Cheese Sauce

Medium Carrot

1 cup

Soft Tofu

1/4

Medium Onion

2 Tbsp

Nutritional Yeast

Lemon , freshly squeezed

2 tsp juice per 8 servings

1/2 tsp

Dijon Mustard

or Hot English or Yellow Mustard

1 tsp

Distilled White Vinegar

1 tsp

Garlic Powder

1 tsp

Paprika

1/2 tsp

Chili Powder

1/2 tsp

Ground Cumin

1/4 tsp

Salt

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

Medium Flour Tortillas

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

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CALORIES

FAT

4.5 g

PROTEIN

2.8 g

CARBS

2.5 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.

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 Instructions

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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) , 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 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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Cheeseless Bean & Cheese Burritos

How To Make Cheeseless Bean & Cheese Burritos

How To Make Cheeseless Cheese Sauce From Scratch

How To Assemble Cheeseless Bean & Cheese Burritos

Ingredients & Substitutions

Tips & Suggestions

Frequently Asked Questions

Can this cheeseless burrito be made ahead?

How to reheat leftover burrito?

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Ingredients

Cheeseless Cheese Sauce

Beans

Assembly

Nutrition Per Serving

Author's Notes

Cooking Instructions

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