Smothered Green Chili Burritos

by 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.

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Smothered Green Chili Burritos

Print Recipe
Serves: 2-4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 3.6/5
( 28 voted )


1 small onion, diced
1 potato, diced
1/2 red bell pepper, diced
8 ounces (226g) frozen spinach
1 15 ounce (425g) can pinto beans, drained and rinsed
1 teaspoon smoked paprika
1/2 teaspoon cumin
2 teaspoons Braggs liquid aminos
1/2 cup (118ml) vegetable broth

1 small onion, diced
1 4 ounce (113g) can diced green chilis
1/2 cup (118ml) 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


  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.


By the Whole Food Plant Based Cooking Show on YouTube

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sandra October 12, 2021 - 10:01 am

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!

Jill V. October 21, 2021 - 7:54 pm

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.

Jill October 25, 2021 - 5:51 pm

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.

Cathy January 11, 2022 - 7:37 pm

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!

Bringitplantbased January 14, 2022 - 5:46 am

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.

Jill Dalton January 15, 2022 - 10:13 pm

Sounds delicious!


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