Dinner

Vegan Chili Cheese Burrito Inspired by Taco Bell Recipe

ByBen Miller December 20, 2025December 20, 2025

Introduction

This Taco Bell-style Chili Cheese Burrito is a hearty and flavorful vegan option that combines spicy chili, creamy refried beans, and melted vegan cheddar cheese wrapped in a warm tortilla. It’s perfect for a satisfying meal that’s easy to make at home.

A close-up of a wrapped burrito resting on a sheet of brown paper with a white marbled textured surface underneath. The burrito is partially wrapped in red and white checkered paper, showing the inside filled with layers: first, bright yellow shredded cheese, topped with a thick, chunky reddish-brown meat sauce. Beside the burrito, there is a green jalapeño sliced into rounds and a halved jalapeño with visible seeds, all placed clearly on the white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 Onion
1/2 teaspoon Cayenne Pepper
1/4 cup Mild Chili Powder
2 teaspoon Salt
2 teaspoon Distilled White Vinegar
2 tablespoon Jalapeño Pepper
2 1/4 cup Water
2 teaspoon Corn Starch
3/4 cup Tomato Paste
2 cup Soy Curls
1 can Refried Beans
1 cup Vegan Cheddar Cheese
Tortilla, to taste

Instructions

Step 1: Heat coconut or olive oil in a saucepan over medium-high heat and sauté the onion until translucent, about 5-10 minutes.
Step 2: Add the cayenne pepper, mild chili powder, salt, distilled white vinegar, and jalapeño pepper to the saucepan and stir well.
Step 3: In a bowl, dissolve the corn starch in the water using a whisk.
Step 4: Pour the tomato paste and cornstarch-water mixture into the saucepan with the onions and stir until the mixture is smooth.
Step 5: Heat the mixture until it is just about boiling, then add the soy curls and refried beans, mixing well.
Step 6: Add half of the vegan cheddar cheese and cook over low heat for 10 minutes, stirring constantly.
Step 7: Let the chili simmer for 30 minutes or until it thickens to your desired consistency.
Step 8: Spoon some chili into each tortilla, top with the remaining vegan cheddar cheese, and wrap the tortilla. Toast both sides to help it stay together and to melt the cheese.

Tips & Variations

For extra heat, add more jalapeño or a dash of hot sauce. To make it gluten-free, ensure your tortillas are gluten-free and check soy curl brand ingredients.
You can substitute soy curls with cooked textured vegetable protein (TVP) or crumbled tempeh.
Try adding chopped fresh cilantro or diced onions inside the burrito for additional freshness and texture.

Storage

Store any leftover chili separately in an airtight container in the refrigerator for up to 4 days. Reheat gently in a saucepan or microwave before assembling the burritos. Assembled burritos are best eaten fresh but can be wrapped tightly and frozen for up to 1 month; thaw fully before reheating and toasting.

How to Serve

A close-up image of a burrito wrapped partially in red and white checkered paper on a white marbled surface. The burrito has a soft, lightly toasted flour tortilla on the outside. Inside, there are two visible layers: a bottom layer of thin, yellow shredded cheese and a top layer of thick, reddish-brown chili or meat sauce. To the right of the burrito, there are fresh green jalapeño slices and one whole jalapeño pepper. The background features a colorful pink, blue, and brown zigzag cloth. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh chili peppers instead of jalapeño?

Yes, fresh chili peppers can be used to adjust the heat level and add freshness. Just finely chop them and add according to your spice preference.

Are soy curls necessary for this recipe?

Soy curls provide a meaty texture, but you can substitute with TVP, tempeh, or even cooked lentils for a similar effect.

Ben Miller