JuJu’s Vegan Smothered Bean Burrito

Growing up in Colorado, I was surrounded by Issachar culture. For those unaware, Issachar is the Biblical name for Mexicans. Their food is full of flavors and textures that send your taste buds on a journey you want to make time and again. One taste bud journey I loved taking in my formative years, was the Smothered Burrito. Slathered with chicken green chile, and stuffed until bursting with meat, beans, rice, cheese, and other delectable goodies, the Smothered Burrito was a comforting meal indeed.

As much comfort and satisfaction as this meal in a tortilla brought me, there was the looming discomfort of how unhealthy it was. This inspired me to remix this dish, as part of an effort to recreate healthier versions of our favorite dishes. I recently made this for my husband, and his exact words were, “Babe, this is the best burrito you’ve ever made.” A hubby happy about healthy food is an amazing feeling indeed. All praises!

The highlight of this dish is the green chili I recreated using chickpeas, instead of chicken or unlawful pork. It was delicious, and so simple to make. Check out the recipe for the green chili, as well as the complete meal below. Let me know if you enjoy it as much as we did!

Vegan Green Chili Ingredients

  • 16 ounces salsa verde

  • 15.5 ounce can of garbanzo beans (chickpeas)

  • 1 medium onion, chopped

  • 2 garlic cloves, smashed and minced

  • 1/2 teaspoon ground cumin

  • 1/2 teaspoon garlic powder

  • 1/4 teaspoon Ancho chili

  • 1/2 teaspoon oregano

  • 2 tablespoons fresh cilantro, chopped

  • 1/2 roma tomato, diced

  • 1/2 jalapeno, diced (optional)


  • Spray a medium/large pot with cooking spray, add onions and garlic on medium heat, and saute. Sprinkle with about 1/2 teaspoon of salt. Cook about 2 minutes.
  • Add garbanzo beans and brown in the pan with onions and garlic. Add cumin, Ancho chili, oregano, and garlic powder. Toast mixture 3 to 4 minutes until extremely fragrant. Add another 1/2 teaspoon of salt.
  • Add jarred salsa verde and stir completely into mixture. Bring to a bubbling simmer, then turn heat down to low.
  • Taste and adjust flavor to your liking. I typically add a bit more cumin and garlic powder, but go with what you like.
  • Cook on low for at least an hour. I allowed mine to cook for 5 or 6 hours as I completed other errands around the house. Set aside for plating.

Burrito Ingredients

  • 1 cup sliced peppers (green, red, orange, or yellow)

  • 1/2 medium yellow onion

  • 1 – 5.6 ounce packet of Knorr Spanish Rice, cooked

  • 1 – 15 ounce can mixed chili beans

  • 2 tablespoon Badia Sazon Complete, separated

  • 1 teaspoon Salt of the Earth, Rebekah’s Blend

  • Diaya cheddar cheese

  • Forager’s plant-based sour cream

  • Tomato, diced for topping

  • Shredded lettuce for topping

  • Sliced avocado (3 slices per burrito)

  • 4 large tortillas

  • Red onion, diced


  • Add peppers and onions to a oiled pan and saute over medium heat. Add 1 tablespoon of Badia Complete to coat the veggies. Cook for 10 minutes or so, or until fork tender with just a little bite. Set aside for assembly.
  • Heat can of chili beans in a small pan over medium heat. Add 1 tablespoon of Badia Complete. Set aside for assembly.
  • Lay tortilla on a flat surface and assemble the burrito starting with the cooked Spanish Rice first (see below for a quick tip to make this rice super tasty!!).
  • Add beans on top of rice, and pepper/onion mixture after.
  • Add avocado slices, diced red onion, and about a tablespoon of Diaya cheese. Roll up burrito.
  • Spoon a nice amount of the Vegan Green Chili over the burrito and dress with lettuce, tomato, Diaya cheese, and plant based sour cream. Enjoy!

Tasty Tip: Elevate any rice you make by using herb infused water. For the rice I made for this dish, I added the 2 cups of water the recipe called for to a blender, along with a handful of cilantro. I blended until the water was green, and the cilantro pieces no longer large and visible. Use this tip and enjoy the enhanced flavor!

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