Man, leftover chili is such a pain in the butt.
Said no one ever.
I'm very pro-leftovers in general, but chili is like the gift that keeps on giving. You think it's awesome the day you cook it? Try it the next day. Or a couple days after that. It's awesome x 100.
I've discussed before how much I like using leftovers to create brand new meals, so it should come as no big shock that I used leftover Pulled Jackfruit Chili to make these adorable little burritos. And that's the first time I've ever used "adorable" and "burrito" in the same sentence.
They might look a little rustic, shall we say, but oh. my. word. The crispness of the skillet-grilled tortilla combined with the steamy jackfruit chili and melty cheddar cheese (I used Follow Your Heart. Their new shreds are the shiznit!)(And that's the first time I've ever typed "shiznit.") is crazy good. To put it in perspective for you: Neither Maxwell or Sophia like burritos or chili (or beans for that matter), but they each wolfed one down and then asked for seconds. These burritos are so good they transcend picky tween taste preferences.
You know what's even better about these chili cheese burritos? They're mini-sized. Not only does that increase their adorableness factor, it means you can have a couple as a meal or serve some up as a snack for guests at your upcoming Super Bowl party or some other type of party where your guests like to enjoy good food. This recipe is easily doubled or tripled (depending on how much leftover chili you have) to feed a crowd but just be prepared- you're going to hear "What an adorable little burrito!" a whole lot.
Ingredients
- at least 3 cups chili (I used Pulled Jackfruit Chili, but Three-Pea Chili would also work.
- 6 small flour tortillas (about 6 to 8 inches in diameter)
- vegan cheddar or pepper jack shreds (I used Follow Your Heart)
- olive oil spray
Instructions
- Heat the tortillas by wrapping them in a damp kitchen towel and microwave for 30 seconds.
- Spoon about 1/3 cup chili into the middle of the tortilla. Sprinkle cheese shreds on top of the chili. Fold the left and right ends of the tortilla over the chili. Carefully roll the tortilla, starting with the the side closest to you, over the chili and cheese, using your fingers to keep the edges folded in and the beans and cheese tucked inside. Place on a plate, fold side down.
- Heat a large frying pan or griddle, preferably cast-iron, over medium heat. Generously spray the pan with olive oil. Place 2 or 3 burritos in the pan, fold-side down, and gently press on the top with a spatula. Let it cook for 2 to 3 minutes on each side or until the tortilla is crisp and golden. Repeat with remaining burritos. Serve warm.
Kristen @ The Vegan Weirdos Next Door
Well, if my next batch of leftover chili can last long enough (my daughter usually "claims" it for her lunch the next day LOL) I am TOTALLY making these. YUM.
Emily - It Comes Naturally Blog
They look amazing! and I love your use of the word "shiznit!"
Caitlin
i don't think these look rustic at all- they look perfect! i love this little burrito idea. i bet i could eat them all and not share!
Emma
Yum yum yum. I'm totally pro leftovers too. They often get eaten up for breakfast the next day though before I can do anything fun with them. Love the look of these and they are super cute 🙂
Tami@NutmegNotebook
I look forward to leftovers in fact I often double recipes just to make sure we have leftovers! Great idea to use the leftover chili for burritos. Everyone seems to love hand held eats!
Anna {Herbivore Triathlete}
I totally agree that chili is always better the next day or a few days after being made. I am definitely pro-leftovers as well! It's a quick meal the next day or two. We always have at least one leftover night per week. The kids love it as they can have their favorite meal that week a second time. These burritos are super cute, I'd definitely like a couple right now!
Robyn B | Modern Day Missus
Wow, they look so cute!
I usually do things like mini bruschetta, and mini toasts etc and that seems to get a positive response.
Robyn xx
Sarojini
These certainly look like they'd please my teen kids- and their parents too 🙂 Thanks!
Gabby @ the veggie nook
yes these burritos are adorable, you've done the unthinkable 😉 These look so tasty 🙂
Jme girl
Hi Kristy. I just love love your website. :O)
I did send a comment on 2/4, but I'm not sure I did it correctly so I'm sending again. Here it goes:
when you make entrees with jackfruit, when you shred, do you cut of the harder top of the triangle quarter and do you keep the seed pod as well?
keepinitkind
Thank you so much!
I did get your comment- it was on the Pulled Jackfruit Chili and I answered it earlier today. Here is my answer:
I only use canned jackfruit and after I rinse and drain it, I usually just use my fingers to break the chunks into shreds. I use the entire piece- I don’t discard any part. 🙂
Heather
Super adorable! I love petite versions of anything, especially at vegan parties , it just means I can fit more on my plate!