Smothered Green Chili Burritos

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Smothered Green Chili Burritos

Jill Dalton
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.
5 from 2 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Mexican
Servings 4 people
Calories 309 kcal





  • Sauté onions until lightly browned using a little water or vegetable broth to keep them from sticking to the pan.
  • 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.


Calories: 309kcalCarbohydrates: 60gProtein: 10gFat: 5gSaturated Fat: 0.2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.2gSodium: 734mgPotassium: 975mgFiber: 17gSugar: 6gVitamin A: 6073IUVitamin C: 60mgCalcium: 139mgIron: 4mg

7 thoughts on “Smothered Green Chili Burritos”

  1. I made this dish last night and we loved it. I used black beans instead of pinto beans. We also add avocado,vegan sour cream and hummus to the the wrap. Very yummy!

  2. My hubby and I felt like it needed more flavor. I think I would add some spices to the filling ingredients and perhaps double the chilies and spices in the sauce. I can see where guacamole would also help, but we just used avocado slices and pepper slices.

  3. Not thrilled with it, felt like it was lacking something…. We added fresh jalapeño and avocado; but tomorrow I will put the leftover sauce and bean mix in with some additional veg broth and fresh cilantro into a soup. Maybe some picante sauce as well.

  4. Jill, this was delicious! Loved it! Plenty of flavor! I added guac and veggie sour cream to put on top but honestly, the burrito was delicious on its own! Thanks!

  5. Bringitplantbased

    This was amazing. I made the filling as per the recipe but had to change up the sauce a little as we don’t have easy access to canned chili’s in Australia. I used roasted capscicum & pickled jalapenos instead. I topped the burrito with vegan sour cream (homemade) & guacamole as well & it was divine.

  6. My family and I tried this dish tonight for dinner and loved it! The sauce on top made it really come alive with flavor. It was also a wonderful idea to grill them before serving. It really added to the overall taste. Thanks for the recipe!

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