Recipe: Perfect Tofu,black bean and corn chili burrito

Tofu,black bean and corn chili burrito. Since sweet potatoes and black beans play so well together, I reunited them for the burrito filling, along with pops of juicy corn and cubes of tofu that soak up all that spiced up chili powder flavor like it's their job. Those few unforgettable tofu experiences all had one thing in common: the tofu was freshly made and The sight of the tofu master's fluid movements and the robust cooked soybean smell still fills my senses Another winner. In medium bowl, combine beans, corn, salsa, tofu, salt and hot pepper sauce; toss to mix. black beans burritos

Kosher salt and freshly ground pepper. Categories: Healthy Burrito Tofu Recipes Beans and Legumes. Homemade black bean and avocado salsa is rolled inside a tortilla with cheese. You can cook Tofu,black bean and corn chili burrito using 13 ingredients and 5 steps. Here is how you cook it.

Ingredients of Tofu,black bean and corn chili burrito

1. Prepare 1 can of (about 15 ounces) black beans,rinsed and drained.
2. You need 1 can of (about 14 ounces) diced tomatoes with green pepper,celery and onion.
3. You need 8 ounces of firm tofu,crumbled.
4. It's 1 cup of mild prepared salsa.
5. Prepare 1 cup of vegetable broth.
6. Prepare 1/2 cup of frozen corn.
7. Prepare 1 tablespoon of chili powder.
8. Prepare 1 teaspoon of ground cumin.
9. It's 1/2 teaspoon of ground chipotle pepper.
10. Prepare 1/2 teaspoon of dried Oregano.
11. Prepare 2 cups of cooked rice.
12. It's 8 (6 inch) of flour tortillas.
13. Prepare of Optional toppings;sliced avocado,sour cream,lettuce and/or chopped fresh cilantro.

For breakfast burritos, add an egg or two. Instead of using canned corn I steamed frozen corn to add to more of a fresh flavor. I also added some lime juice to prevent the avocados from turning too fast. Drizzle dressing over the bowl and garnish with fresh cilantro (optional).

Tofu,black bean and corn chili burrito instructions

1. Combine beans,tomatoes,tofu,salsa,broth,corn,chili powder,cumin,chipotle pepper and oregano in crock-pot slow cooker; stir to blend. Cover..
2. Cook on low 8 hours or on high 4 hours..
3. Top each tortilla with about 11/4 cups bean mixture. Fold short ends of each tortilla over part of filling then roll up jelly-roll style..
4. Serve with desired toppings..
5. Stir rice into bean mixture. Cover; cook on high 15 minutes..

Add beans, tomatoes, and ¼ cup water to pan. Sprinkle with ⅓ the cheese (reserve remaining to top burritos) and season with ¼ tsp. salt. Burritos are BIG in our household, like seriously big. I can't imagine a few days going by without wrapping up one of these little babies. This is a very vibrant and colorful dish packed with a ton of flavor.

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