Vegan Red Chili Burrito Skillet
Black beans and corn simmered in a red chili burrito sauce and tossed with tortilla strips. Topped with vegan cheese.
Servings: 4
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?