It’s easy to love burritos. They’re hand-held, filling and oh-so-tasty. This Nourish PA burrito is plant-based, with more fiber and less saturated fat than a lot of meat-based recipes. Tofu takes on taco seasoning for a savory meat substitute that hits the spot.
As a finishing touch, seal the burritos like a pro. Return the rolled burritos to the pan, seam side-down, and toast gently over medium-low heat on both sides for about 2-3 minutes per side.
Tofu and Black Bean Burritos
| Yield |
|---|
| Serves 4 |
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 10 min | 12 min | 22 min |
Ingredients
- 1 tablespoon vegetable oil, olive oil, or sesame oil
- 1 (14-oz.) block firm tofu, pressed, drained, and crumbled
- 1/2 yellow or red onion, finely chopped
- 2 tablespoons taco seasoning, or a mixture of chili powder and cumin
- 1/4 cup water
- 1 cup canned black beans, drained and rinsed
- 1 cup diced tomatoes, canned or fresh
- 4 large flour tortillas, warmed for serving
- 2 cups cooked white rice, warmed
- 2 cups chopped romaine lettuce
- 1 avocado, peeled, pitted and sliced, optional
- Chopped fresh parsley or cilantro, optional, for garnish
Method
- Heat oil in a large skillet over medium heat. Add tofu and onion, cooking until lightly browned and heated through, about 5-7 minutes.
- Add taco seasoning and water, mixing well to coat. Bring mixture to a simmer and cook until slightly thickened, about 2-3 minutes.
- Add black beans and tomatoes, and cook until just heated through, about 2 minutes. Remove from heat.
- Fill each tortilla evenly with rice, tofu mixture, romaine lettuce, avocado slices and parsley, if using.
- Roll each burrito tightly before serving.
- Photos and recipe: Dish Works
