Home Simple Vegan Plant-Based Recipes Smothered Green Chili Burritos | The Whole Food Plant Based Cooking Show

Smothered Green Chili Burritos | The Whole Food Plant Based Cooking Show

Smothered Green Chili Burritos | The Whole Food Plant Based Cooking Show

Burritos are a family favorite made even more delicious smothered in this rich flavorful sauce. These Plant Based Vegan Smothered Green Chili Burritos are loaded to the brim with veggies, covering all of your nutrition bases, and drowned in a tangy green chili sauce that will keep you coming back for more.

This episode is sponsored in part by:

Noochy Licious Nutritional Yeast: As a special discount for our viewers: Save Up to 55% OFF Your Order

Ingredients

Filling
1 small onion, diced
1 potato, diced
1/2 red bell pepper, diced
8 ounces frozen spinach
1 15 ounce can pinto beans, drained and rinsed
1 teaspoon smoked paprika
1/2 teaspoon cumin
2 teaspoons Braggs liquid aminos
1/2 cup vegetable broth

Sauce
1 small onion, diced
1 4 ounce can diced green chilis
1/2 cup vegetable broth
1/2 teaspoon cumin
1/2 teaspoon onion powder
1 teaspoon Braggs liquid aminos
1 tablespoon lemon juice
6 tortillas of your choice

Instructions

  1. Sauté onions until lightly browned using a little water or vegetable broth to keep them from sticking to the pan.
  2. Add remaining filling ingredients to the pan and cook on medium until the potatoes are soft, 10 – 15 minutes using more vegetable broth if needed to keep from sticking to the pan.
  3. Sauté the onions for the sauce in another pan until lightly browned.
  4. Add the onions to the blender along with the remaining sauce ingredients and blend until smooth.
  5. Spoon the filling mixture into the center of a burrito shell and roll into a burrito shell.
  6. Optional: Lightly sear all sides of burritos on a cast iron skillet.
  7. Place burrito on a plate and pour a generous amount of the sauce over the top.
  8. Optional: Garnish with sliced jalapeños and guacamole
  9. Leftovers will keep well in the fridge in an airtight container for a few days.

Did You Make This Recipe?

Smothered Green Chili Burritos

Smothered Green Chili Burritos | The Whole Food Plant Based Cooking Show | Simple Vegan
Home Simple Vegan Plant-Based Recipes Smothered Green Chili Burritos | The Whole Food Plant Based Cooking Show

Smothered Green Chili Burritos | The Whole Food Plant Based Cooking Show

Smothered Green Chili Burritos | The Whole Food Plant Based Cooking Show

Burritos are a family favorite made even more delicious smothered in this rich flavorful sauce. These Plant Based Vegan Smothered Green Chili Burritos are loaded to the brim with veggies, covering all of your nutrition bases, and drowned in a tangy green chili sauce that will keep you coming back for more.

This episode is sponsored in part by:

Noochy Licious Nutritional Yeast: As a special discount for our viewers: Save Up to 55% OFF Your Order

Ingredients

Filling
1 small onion, diced
1 potato, diced
1/2 red bell pepper, diced
8 ounces frozen spinach
1 15 ounce can pinto beans, drained and rinsed
1 teaspoon smoked paprika
1/2 teaspoon cumin
2 teaspoons Braggs liquid aminos
1/2 cup vegetable broth

Sauce
1 small onion, diced
1 4 ounce can diced green chilis
1/2 cup vegetable broth
1/2 teaspoon cumin
1/2 teaspoon onion powder
1 teaspoon Braggs liquid aminos
1 tablespoon lemon juice
6 tortillas of your choice

Instructions

  1. Sauté onions until lightly browned using a little water or vegetable broth to keep them from sticking to the pan.
  2. Add remaining filling ingredients to the pan and cook on medium until the potatoes are soft, 10 – 15 minutes using more vegetable broth if needed to keep from sticking to the pan.
  3. Sauté the onions for the sauce in another pan until lightly browned.
  4. Add the onions to the blender along with the remaining sauce ingredients and blend until smooth.
  5. Spoon the filling mixture into the center of a burrito shell and roll into a burrito shell.
  6. Optional: Lightly sear all sides of burritos on a cast iron skillet.
  7. Place burrito on a plate and pour a generous amount of the sauce over the top.
  8. Optional: Garnish with sliced jalapeños and guacamole
  9. Leftovers will keep well in the fridge in an airtight container for a few days.

Did You Make This Recipe?

Smothered Green Chili Burritos