Border Bean Burritos with Mild Sauce
I’ve been hitting the sauce hard.
I originally posted this recipe for a knockoff Taco Bell mild sauce over a year ago, but somehow it never made it over to my Recipage.
That is tragic.
Because this is awesomesauce. (Yes, that’s one word.)
And while you could just eat the sauce straight from the fridge with a spoon in between a conference call and going triangle hunting with a kindergartner, you get a real appreciation for the true authenticity (and awesome-ticity) of this sauce by drizzling it on a bean burrito.
Drizzling it generously.
The refried beans in this burrito aren’t exactly traditional in preparation, but they are totally legit in flavor.
Especially when wrapped up with a hefty serving of sauce.
You could hit Taco Bell for dinner, or you could whip this together in minutes, knowing exactly what you and your family are getting.
All the while leaving more time for triangle hunting.
And that is totally awesomesauce.
Border Bean Burritos with Mild Sauce
Makes 4 burritos and approximately 3 1/2 cups of sauce
Mild Sauce:
- One 15 oz. can organic tomato sauce
- 1 1/3 c. water
- 1/2 t. chili powder
- 1 T. cumin
- 1 T. dry minced onions or onion powder
- 1 T. + 1 t. apple cider vinegar
- 2 t. garlic salt
- pinch of sugar, agave or sucanat
Burritos:
- 4 whole-grain tortillas (whole wheat or brown rice, for gluten-free)
- One 14 oz. can pinto beans
- 1 t. olive oil
- 1 t. minced garlic
- 1/4 t. liquid smoke (optional)
- salt to taste
- 1 c. non-dairy or organic cheddar cheese or cheese blend
For sauce, combine all sauce ingredients in a small saucepan and heat over medium-high heat.
Bring to a slow boil, then reduce heat and simmer for 15-20 minutes.
For burritos, place canned beans (liquid and all) into a blender or food processor.
Blend until you reach the desired consistency. Heat oil and garlic in a small saucepan until garlic is aromatic.
Add beans and liquid smoke, if using and heat through. Season to taste.
Heat tortillas in a microwave or oven until pliable. Add beans, cheese and mild sauce and serve.
I was seriously trying to think of something to make for dinner tonight…and you answered my prayers!!
It’s so quick and easy and every single member of our family loves it–that’s saying a LOT.
This looks like it would hit the spot!
Mmmmm, burritos! I haven’t had one in ages! Love this recipe.
I used to be a Tbell mild sauce fiend! …even though I like spicy?! Good to have a recipe I can make at home.
Add a little sriracha if you like it spicier!
The link to your recipage didn’t work for me
Thanks, Lisa…it’s been fixed!
Thanks for this recipe for this sauce. I am pregnant and have been craving Mexican food!
Congratulations!!!
I’ve never tried a homemade taco sauce. This one sounds super yummy and really easy. Definitely a must try for taco Tuesday!
I like the sound of Taco Tuesday. A lot.
Love the homemade sauce – I may doctor it up a little bit so that I get the added bonus of sinus clearing with my dinner
Hope your speaking hypothetically and that there are no illnesses plaguing your household…
We’re healthy – I just like to put hair on my chest with my salsa. Or open up my sinuses
Ha ha–good!
YUM. mexican always wins in the battle of the bites. we just ate tacos and i think this recipe needs to go on the menu!
I hear tomorrow is Taco Tuesday…
Oohhh I have all of this in my pantry!!!! Definitely making this sauce
Enjoy!
I am so excited about having a Taco Bell sauce recipe. And one of my kids doesn’t like salsa because of the chunks so this is perfect.
Lulu doesn’t dig chunks either. But we all suck this down!
Ok mind reader, how’d you know I definitlye googled “peas and thank you taco bell sauce” today? I’ve been meaning to make this sauce for over a year now!
I knew you were going to say that. You have no excuse now.
This sauce sounds great. I am trying out tortilla roll ups in my sons lunch tomorrow. If they are a success I will try this sauce next time!
Good luck, Gretchen!
Yum! This sounds great! It is really similar to homemade enchilada sauce. Have you tried that yet?
I use the recipe that comes in the Vita cookbook, making changes depending on what we have. Basically 4-5 med. tomatoes (or canned/box equivalent), 1/4 t cumin, 1/3 c chili powder, salt, 1 clove garlic, 1 T apple cider vinegar, 1/4 c WW flour, and veg broth/water. You just throw everything in the Vita and blend on High for 7 minutes adding enough water to achieve enchilada sauce consistency (anywhere from none to 3/4 c), and bam- enchilada sauce of goodness. We have been way into burritos lately served up “enchilada style”. In fact, we had these for dinner tonight. Mmmm. I bet your sauce would make good enchilada sauce too.
Great idea! I will try it.
I’m so excited to make this! My husband loves taco bell. I’m all for burritos, but I would rather make them at home because I know what we’re eating is real, healthy food. With this recipe, maybe I can convince him to skip the fast food version!
It’s worth a shot! Hope you guys enjoy.
Love Taco Bell burritos – one of only a handful of ubiquitous vegan fast food options! I was just looking at liquid smoke at the grocery store, but there were two kinds – mesquite and hickory. I froze and didn’t buy either. Which do you think would be the better bet for this, and for general use?
Hmmm…I’ve tried both and honestly can’t tell much of a difference.
I think I use mesquite more often, but you really can’t go wrong!
I’m also a Taco Bell fan–as a gluten-free, vegan, there aren’t many fast food options for me, but they now have the veggie cantina bowls & the tostadas al fresco. I’m loving your Mexican food kick–keep it coming!
I’ve seen those and wondered how they are…especially because we were watching Top Chef Masters and Lorena Garcia on there.
Thank you for this recipe! Tonight is Taco Tuesday and, to be honest, I had NO desire to make the same ol’ Tuesday Tacos. Luckily, I have everything I need, so I can’t wait to try these tonight
Yay! Let me know what you think!
I don’t have a whole lot of nice things to say about Taco Bell, but these burritos look like they’re worth raving about!! Knowing what’s in my food is really important to me, so I’d far rather cook at home than go out for fast food. Plus, cooking at home means you can make a quadruple batch of sauce all for yourself!!
I seriously have a vat in my fridge right now, and really have been eating it like soup. Ooops.
Is it terrible that I really don’t mind the vegetarian burritos from Taco bell?? I’ve only had them twice but they really weren’t bad! I’m sure yours would be a much yummier and healthier alternative though!
Terrible? Of course not! I’ve learned, the hard way, not to judge other people’s food choices. I get a nice Taco Bell hankering myself from time to time.
I would probably put this sauce on top of your taco soup! ha ha ha! My husband really dislikes pinto beans but I’ll bet this is just fine on a veggie burrito. Dang…now I want burritos!
I haven’t had a Taco Bell burrito in years. Sadly not because they are total junk food, but because they aren’t gluten-free! But still. This looks awesome and I can wrap mine in a tortilla that won’t wreck my gut!
Do you have a gf tortilla that you like? I use the brown rice ones from Trader Joe’s but they don’t roll up so well
Still, I love the way they taste!
Not ones that are great for rolling, but I do like corn tortillas that have only a couple of ingredients. GF tortillas seem notorious for not being great to wrap with in general, and corn ones are cheap. Not the best answer, but it’s true!
Boohoo. Thanks anyway!
This post brought back memories – my high school in California brought in a Taco Bell stand in the courtyard every day at lunch time, and my pretty-much daily lunch choice was 2 bean burritos! That saucy bean mixture in your burrito looks like an exact match!!
They were what I always ordered too…minus the onions, of course.
I always love a good recipe for sauce:) especially ones that are easy! My fiancé’s mom makes the best pinto beans I have ever tasted! I have asked for the recipe for years but all I get is that you throw a bunch of stuff in a pot and let it cook for a couple of hours and it turns into awesomeness!
http://www.100daysofrealfood.com/2011/08/29/recipe-easy-slow-cooker-refried-beans/ Try this recipe for pinto beans…mashed into refried bean consistency. I’ve made them like 10 times and they’re so good! I can’t wait to try this sauce with those beans! =)
Haha, pinto beans are so not photogenic! They’re delicious tough
Oooohhh!! I’m totally going to make this. After hosting showers and dinners, we’re eating a lot of beans to make up for it in the budget and my boys would totally LOVE this. Even though they’ve never been to TB, I have a feeling this will become a favorite! Thanks for reposting it!
Bean burritos are on my list of top ten favorite foods. That makes me sound like I’m five years old, but I just LOOOVE them. I’m super excited to tart them up with this sauce.
Okay, now I’m totally in the mood for a bean burrito. Might be making these this weekend!
I make a mexican pizza that my hubby loves that I think this sauce would be a perfect addition too. I take a flat out wrap and top it with refriend beans, sauteed onions, peppers and mushroom and cheese. Then I bake it and top it with salsa, sour cream, lettuce and tomato. I’m going to try the sauce instead of salsa next time.
That sauce seems very easy! I’ve always been a bit intimidated to make my own Mexican sauces for some reason. The whole thing looks really tasty too!
What is it about lists that is so flippin fun?! Who knows? But I love this list
Thanks!
I made this last night and it was a big hit. My girls asked for it as a soup for their school lunch today!
OMG crrrrack sauce! Definitely a run for the border with this one! We loved it and love that the sauce makes a lot. The TJs organic wheat tortillas are so good and I added chopped onion and plain Greek yogurt to the burritos and it was just like the real deal. Sliced black oIives would have made it perfect. Thank you for yet another keeper. Your recipeas are so great for busy families that like to eat healthfully and deliciously!
I am totally with you. I drink the sauce. And now I’m craving burritos. Glad you all liked it!
Oh thank you I am making these tonight! I am prego with baby number two and the cravings for taco bell and taco cabana or just as bad this time around. Of course now that we have transitioned to real food I can’t bring myself to hit taco bell. I have caved at taco cabana breakfast tacos at 5am. Gotta be honest here. Your site as been a godsend with helping to deal with baking and cooking without dairy due to allergies. I’ve also slowly got the hubby being less meat dependant. He now loves Chickpea tacos and never requests any other kind. I was still cooking meat about twice a week but being prego I just can’t stand it. I’m going to be brave and make tofu for the first time this week. I’ve only ever had it in a scramble and I hate the texture of scrambled eggs so I didn’t like it. But I’m thinking the broiled method might be okay. Any suggestions on which tofu recipe to try to get the hubby to eat it? He loves anything BBQ or Asian flavored. But seriously I can’t tell him what it is until after he’s tried it. He’s never had the stuff.
This comment makes me so happy, Denise. Thank you for sharing! I definitely think you should try the tofu dippers. They turn even the biggest tofu skeptics into fans! http://peasandthankyou.com/recipage/?recipe_id=6003989 Let me know how it goes!
I made this recipe for the first time about a month ago and knew it was a keeper. Tonight I amazed some dinner guests with this “homemade taco sauce” and bowl of re-fried beans (main dish was my very own meatless enchilada concoction). Love your reci-peas and enjoy turning my non-vegetarian friends onto your website. Thanks!
I love it, Marylou! Thanks so much for the sweet comment and incredible feedback.
Saw your response to Denise about the tofu dippers. What technique to you use to press the water out? And how do you pack these for lunch usually? I couldn’t get the link to load for the full post. Thanks a bunch. Hopefully I can turn my husband into a believer. The wee ones too, my 5yr old loves most parts of a pig!
Drea,
Step 1: Open package and drain tofu.
Step 2: Slice tofu into cubes or slabs.
Step 3: Line a breadboard with a clean tea towel or dish rag, and place tofu on top of the towel.
Step 4: Place another towel on top of the tofu, followed by another breadboard and something heavy.
Step 5: Allow the tofu to release any moisture for at least twenty minutes and then use tofu as desired.
I simply pack them in a tupperware container and include a dipping sauce. They stay fine until lunch! Good luck.