I was staring in my fridge the other day, thinking, “Oh boy, what am I to do with all these potatoes and tortillas?” Then it hit me, chili cheese fries burritos, you dummy! Chili, cheese sauce, fries, burritos… there’s no way you can lose. I’ve been trying to cook healthier stuff lately, so I wanted to make these as healthy as I could while still staying true to the concept – i.e., I didn’t want to swap the tortillas for lettuce and the french fries for strips of zucchini.
For the cheese sauce, I used the same cheese we used for our Philly cheesesteak quesadillas. It has a nacho flavor, so I thought it would be appropriate for the theme of these burritos. It’s an oil-free recipe made from nutritional yeast, tahini, and corn flour. I assume it’s much better for you than processed imitation cheeses that are mainly vegetable oils.
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For the fries, I used the same oven-baked recipe we’ve been using for years. It’s a simple and reliable french fry recipe that you can set on a timer while you do other stuff. The chili beans are just pinto beans, veggies, and spices. I added a little vegan margarine to add some extra flavor, but that’s optional. Lastly, for the burrito shells, I used whole grain tortillas.
Obviously, if you don’t want to go through the hassle of making all the fillings from scratch, you could easily make the same thing with canned beans, frozen fries, and any kind of vegan cheese you like. Enjoy!