Well, we’re crazy for mexican food, and soy chilli has been a favorite in the house for several years now! It’s one of those dishes that Mr. Boyfriend always wants me to cook. And I can understand why, it has everything: it’s super tasty, spicy and hot, full of protein, cholesterol-free and low-fat.
Even better, I’ve been perfecting the recipe from time to time. And trust me, it’s super quick (takes about 20 to 25 minutes to cook) and it’s far more easier to do than what it might seem.

Ingredients you’ll need

Soy Chili

Granulated Textured Soy, sized like this
Black Beans (canned 398 ml size)
1 Red Onion (chopped)
2 Garlic Cloves (minced)
4 Tomatoes (coarsely chopped)
2 tbs of Tomato Paste
2 or 3 tbs of Soy Sauce
1 Red Chili Pepper (chopped)
Salt, Black Pepper and Cumin, q.b.
Olive Oil

Whole Wheat Tortillas, for mexican burritos

Vegan Mozzarella or Cheddar Cheese on the side (I used Cheezely, but Daiya or Teese grated is also  a good option)

Mango and Pepper Filling
3 Sweet Orange Bell Peppers (chopped)
1 Red Bell Pepper (chopped)
1 Tomato (chopped)
1 Mango  (also chopped)

Fresh vegetables are key for this recipe.

1. Rehydrate the soy. First thing I always do is putting the soy in a saucepan filled with water, doubling the soy size. Let it simmer, it will double its original size and get all fluffy and tender. After cleaning and preparing all the vegetables, you can start cooking.

2. Cooking the chili. Put three tablespoons of good olive oil into the saucepan, add the chopped onion and minced garlic. Let it sizzle, stir occasionally and cook until golden. Then add the chopped tomato and all its juices to create the sauce, add 2 tablespoons of tomato paste. Season with a bit of salt, black pepper and cumin. Stir and let it cook, until it becomes tomato sauce.
Meanwhile, drain the water from the soy and the squeeze until you get most water out. Add the soy to the tomato mixture and season with two tablespoons of soy sauce. Add the black beans and the chopped chili pepper, season with more salt and pepper if needed, and let it boil for 5 minutes.

3. Mango and Pepper Filling. Mix the chopped orange and red bell peppers with the mango and tomato. Add a bit of the juice from the mango. No need to cook, pure raw veggie goodness! Put into a serving bowl.

4. Put the grated vegan mozzarella or cheddar into a serving bowl.

5. Heat the whole wheat tortillas in a frying pan or in the microwave, according to instructions in the package.

Mango and Pepper Filling looks amazing and super colourful! This will give the burrito a sweet & sour layer of flavour.

Everything separated into different bowls, ready to serve!

Burrito in the making! The mango&pepper filling brings an awesome caribbean flavour to it.

There you have it, a tasty meatless burrito with a twist!

Enjoy your meal! <3