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+ servings
5 from 4 votes
Vegan Red Chili Burrito Skillet
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins

Black beans and corn simmered in a red chili burrito sauce and tossed with tortilla strips. Topped with vegan cheese. 

Course: Main Course
Servings: 4
Author: Lauren Hartmann
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
  1. 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.

  2. Now heat a large skillet on medium high. Then drain the black beans and corn, and then add them to the skillet. 

  3. Stir and saute for a minute, adding a pinch of salt and pepper. 

  4. Next, pour the red chili  burrito sauce into the skillet and stir to combine the sauce with the corn and black beans. 

  5. Now, reduce heat and simmer for 5-10 minutes until nice and bubbly and the sauce has thickened slightly. 

  6. 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. 

  7. Top with the vegan cheese. Cover and let the cheese melt for a minute. 

  8. Remove from heat and serve immediately topped with vegan sour cream, cilantro or whatever you want. Maybe guacamole?