Zesty Chili Burritos


  • 1/2 c. water
  • 1 c. finely diced onion
  • 1 tsp. onion powder
  • 1/2 tsp. sea salt
  • 1/2 tsp. seasoned salt
  • 1 tsp. red pepper flakes
  • 1 20 oz. can Worthington chili
  • 1 c. diced tomatoes, fresh or canned
  • 2 c. cooked brown rice
  • 8 8-inch whole wheat flour tortillas, warmed
  • 1/2 c. Tofutti better than sour cream
  • 1/2 c. sliced olives, opt.
  • 1 c. diced fresh tomatoes, opt.
  • chopped lettuce, opt.


  1. In a medium saucepan, combine onions and water and cook until onions are tender.
  2. Add onion powder, salt, seasoned salt, red pepper flakes, brown rice and chili and continue to cook until hot.
  3. Place some of the filling in the middle of each tortilla, add sour cream, olives, tomatoes and lettuce if desired. Roll up and serve.
Browse Cook(s): Linda Johnson Micheff Sisters
Browse Theme(s): Mexican Entrees Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.