Ingredients for Black Bean and Tofu Burritos1 Tbsp. Olive Oil
2 tsp. Butter
16 oz. Extra Firm Tofu, Drained and Crumbled
1 Medium Yellow Onion, Chopped
½ c. Green and Red Peppers, Chopped
1 tsp. Garlic Powder
3 tsp. Chilli Powder
3 tsp. Cumin
2 c. Salsa (your choice—I use a medium spiced, chunky, garden vegetable salsa)
1 15 oz. Can of Black Beans, drained or an equivalent amount of cooked, dried black beans
1 5 oz. Can of Green Chilies, drained
1 c. Frozen Corn
1/2 c. Shredded Monterey Jack Cheese (optional)
Your favorite burrito toppings: Refried Beans, Sliced Black Olives, Green Onions, Shredded Lettuce, Chopped Tomatoes, Jalapeno Slices, Shredded Cheese, Sour Cream, Guacamole, etc. The photo simply has some vegetarian refried beans, black olives and shredded cheese topping the filling (my middle daughter's ideal burrito)!
Large Burrito Sized Tortilla Wraps
Instructions for Spicy Black Bean and Tofu Burritos
Prepare the black bean and tofu burrito filling. Heat the butter and oil in a large skillet. Add the onion, peppers, and crumbled tofu. Stir well to coat the tofu in the butter and oil. Saute for about 3-5 minutes until onions and peppers are slightly tender. Add the spices, stirring to coat the vegetables. Add the salsa, beans, chilis and corn. Bring mixture to a boil and reduce heat. Cover and simmer for 20 minutes—stirring occasionally. Add in the shredded cheese and cook an additional 5 minutes. I like to set it aside (even in the refrigerator if neceassary) for at least 30-60 minutes to allow the tofu to absorb the flavors of the mixture—then reheat it for a few minutes prior to adding it to the warmed burrito shells.
Build the black bean and tofu burritos. I add just2-3 tbsp. of the burrito filling down the center of a slightly warmed tortilla wrap. Top with desired toppings and fold up burrito style. My girls require sliced black olives and shredded monterey jack cheese--and I add a little of everything to the burritos for my husband and myself!
Serve. I serve with black bean and tof burritos with vegetarian refried beans and a veggie packed Spanish rice.