Veggie Chili with Taquitos
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Veggie Chili with Taquitos

with Beyond Meat ®

Dip and dunk these cheesy pepper and cheese taquitos in a veggie-packed Beyond Meat Chili! You won't believe this while bowl of comfort is nothing but veggie-friendly!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time10 minutes


serving amount

2 unit(s)

Beyond Meat®

1 unit(s)

Ciabatta Roll

2 tbsp

Mexican Seasoning

(May contain Peanuts, Sesame, Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard)

¼ cup

Feta Cheese, crumbled

(Contains Milk)

1 unit(s)

Black Beans

1 unit(s)

Crushed Tomatoes with Garlic and Onion

1 unit(s)

Sour Cream

2 tbsp

Tomato Sauce Base

(May contain Wheat, Crustaceans, Soy, Milk, Sesame, Fish, Sulphites, Mustard, Egg)

1 unit(s)

Hot Pepper


Nutrition Values

Calories520 kcal
Fat21 g
Saturated Fat8 g
Carbohydrate57 g
Sugar16 g
Dietary Fiber19 g
Protein34 g
Cholesterol10 mg
Sodium1700 mg
Trans Fat0.2 g
Potassium1950 mg
Calcium250 mg
Iron12.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Pot
Measuring Cups
Parchment Paper
Baking Sheet



Drain and rinse beans. Roughly chop cilantro. Core, then cut peppers into 1/4-inch pieces.


Heat a large pot over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then beyond meat and peppers. Cook, breaking up beyond into smaller pieces, until no pink remains 4-5 min.** Season with salt and pepper.


Add Mexican Seasoning and tomato sauce base to the pot. Cook, stirring often, until fragrant, 1 min.


Add beans, crushed tomatoes and 1 cup water (dbl for 4 ppl). Bring to a boil over high heat, then reduce heat to medium-low. Simmer, stirring occasionally, until chilli thickens lsightly, 3-4 min. Season with salt and pepper.


While chili simmers, arrange tortillas on a clean surface. Sprinkle cheese and cilantro over each tortilla. Roll tortillas tightly around filling, then arrange them on a parchment-lined baking sheet, seam-side down. Brush tops of taquitos with 1 tbsp oil (dbl for 4 ppl). Bake in the middle of the oven until golden-brown and crisp, 6-8 min.


Divide chili between bowls. then top with sour cream. Serve cheese taquitos on the side.