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Southwestern Chili Cheese Burritos

This chili cheese burrito is made with that superfood quinoa, spicy Southwestern Bean Chili, and one of my all-time favorite recipes, my Creamy Cauliflower Queso.
Course Dinner, Entree
Cuisine Vegan, Vegetarian
Servings 4
Author Cadry of Cadry's Kitchen

Ingredients

Burrito Assembly

  • 4 large Whole Wheat Tortillas warmed
  • 1 batch Basic Quinoa Recipe below
  • 1 batch Southwestern Bean Chili Recipe below
  • 1 batch Creamy Cauliflower Queso
  • slices Toppings: Sliced spring onions jalapeno , cilantro, chopped romaine lettuce, diced avocado, Any or all of the following

Basic Quinoa

  • 1 cup quinoa
  • 2 cups water
  • Pinch of salt

Southwestern Bean Chili

  • 1 teaspoon extra virgin olive oil
  • ½ yellow onion roughly chopped medium
  • 2 cloves garlic minced
  • 1- 15 oz can diced fire roasted tomatoes in liquid
  • 1- 15 oz can black beans drained and rinsed
  • 1- 15 oz can chili beans (combination kidney black & pinto beans), drained & rinsed
  • 1 cup of water
  • 1 ½ teaspoons cumin
  • 1 ½ teaspoons ancho chili powder Regular chili powder will also work.
  • ½ teaspoon paprika
  • ½ teaspoon dried oregano
  • Salt to taste

Instructions

Burrito Assembly

  • Fill the center of each warmed tortilla with a layer of quinoa, Southwestern Bean Chili, and Creamy Cauliflower Queso. (Ladle as little liquid as you can with the chili, so that it’s not too soupy in the burrito.) Top with any of your preferred toppings. Roll into a burrito and serve.

Basic Quinoa

  • Bring the quinoa, water, and pinch of salt to a boil in a pot. Turn the heat to low, cover, and cook for 15 minutes. Turn off heat, remove the lid, and fluff the quinoa with a fork.

Southwestern Bean Chili

  • Bring a soup pot to a medium heat. Add extra virgin olive oil to the pot and sauté the onions and garlic for a few minutes, until softened, translucent, and fragrant. Add the fire roasted tomatoes, black beans, chili beans, and water. (If you will only be using the chili for burritos, feel free to use a little less water, so that it’s not too soupy in your burrito.) Add cumin, ancho chili powder, paprika, dried oregano, and salt to the pot. Stir to combine and continue to cook at a medium heat for ten to fifteen minutes until it’s warmed through.