Get a skillet, immediately.
Hi, my name is Lauren and I am super lazy. This vegan red chili burrito skillet is a lazy gal’s dream! Beans and corn, sauteed with a quick homemade red chili burrito sauce. Simmered until your house smells freaking amazing. Then tossed with tortillas cut into strips. Covered with vegan cheese. It tastes like a smothered burrito in casserole form!
This is a great meal to memorize. Then you can use any filling you want or have on hand. I used black beans and corn cause it is just really simple. However, this can be made with anything. Any veggies, any protein. Whatever you would normally use in a burrito.
Then all you really need to do is whisk together the quickest and easiest burrito sauce. Very easy to find ingredients, and just a simple whisk. Then you use that as the simmering sauce for your burrito skillet filling! That is all stirred together with tortilla strips, and topped with vegan cheese that melts.
Boom! A whole meal in one pan. Serve with some crispy tortilla chips for some crunch or maybe just top with vegan sour cream and some cilantro. This is so adaptable, and can be developed to your liking. This vegan red chili burrito skillet is so freaking delicious, so freaking quick and so perfect for any night of the week!
Vegan Red Chili Burrito Skillet
Ingredients
Red Chili Burrito Sauce
- 15 oz. Can Tomato sauce
- 1 Tbsp. Tomato paste
- 1 Tbsp. Chili powder
- 1 tsp. Garlic powder
- 1 tsp. Onion powder
- 1 tsp. Cumin
- Juice of 1 Lime
- Pinch of Cayenne(optional)
- Pinch of Salt and pepper
For the Skillet
- 2 15oz. Cans (30oz) Black beans
- 1 Can (15oz) Corn
- 4 Tortillas
- 1/2 C. Vegan cheese, I used Follow your heart
- Cilantro and vegan sour cream for garnish
Instructions
- In a medium sized mixing bowl, whisk together all of the red chili burrito sauce ingredients. Taste and adjust seasoning. Adding more seasoning if desired. Set aside.
- Now heat a large skillet on medium high. Then drain the black beans and corn, and then add them to the skillet.
- Stir and saute for a minute, adding a pinch of salt and pepper.
- Next, pour the red chili burrito sauce into the skillet and stir to combine the sauce with the corn and black beans.
- Now, reduce heat and simmer for 5-10 minutes until nice and bubbly and the sauce has thickened slightly.
- Then, cut the tortillas into 1/2 inch strips. Separate the tortilla strips, and add them to the skillet. Toss them with the beans, corn and sauce.
- Top with the vegan cheese. Cover and let the cheese melt for a minute.
- Remove from heat and serve immediately topped with vegan sour cream, cilantro or whatever you want. Maybe guacamole?
This is so simple and absolutely delicious! I’ve tried a few of your recipes so far and every one of them has blown me away!!
Amazing recipe. I have always been picky, especially with chili powder but this recipe is nothing short of DELICIOUS. Make this, you won’t regret it, I promise.
The can of tomato sauce, is that passata or like a jar of pasta sauce? Sorry for the silly question! Looking forward to trying out the recipe.
You should be able to find plain tomato sauce with other cans of tomatoes, like crushed and diced. Tomato sauce is just pureed tomatoes and shouldn’t have anything else in the can, some brands may have some salt in them. I hope that helps, and I hope you enjoy!!
What size tortillas do you recommend? And do you have any favorite brands to recommend?
Are these flour or corn tortillas and what size?
What kind of tortillas should be used?
I use just regular soft flour tortillas, but anything you like would work!
This was awesome!!! The juice from a whole lime made the flavor pop!!! I loved it, husband loved it, KIDS loved it!!!
OMG. So easy and so good. I was able to use leftovers from quesadillas made this weekend. Everyone had 2nds and 3rds for the skinny young adult.
This is so easy and really delicious! Like a deconstructed burrito. 🙂 It’s total comfort food…I’ll be making this again and again!
Loved how easy and delicious this was!!
Popping in to say, I am making this for the third time in two weeks! I first made for 4 friends who came over for dinner, and yesterday my partner polished off most of the second batch. Everyone LOVES this recipe! I altered a bit – I add Impossible vegan grounds to the skillet and cook that up before adding the beans and corn, and I double the spices because I’m a spicy gal. I usually also add more tomato sauce (maybe as much as 1/2 c more) after the cheese and tortilla is added, just to make it saucier. Soooo good.