Hi there everyone, this time we gives you tofu,black bean and corn chili burrito recipes of dishes that are simple to understand. We will share with you the recipes that you are looking for. I’ve made it many instances and it’s so scrumptious that you just guys will find it irresistible.
Tofu,black bean and corn chili burrito Richard Scott Cunningham. It is made with healthy ingredients and packed with plant-based protein. Heat olive oil in medium saucepan over medium heat.
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To begin with this recipe, we must prepare a few ingredients. You can cook tofu,black bean and corn chili burrito using 13 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Tofu,black bean and corn chili burrito:
- Make ready 1 can (about 15 ounces) black beans,rinsed and drained
- Prepare 1 can (about 14 ounces) diced tomatoes with green pepper,celery and onion
- Make ready 8 ounces firm tofu,crumbled
- Take 1 cup mild prepared salsa
- Prepare 1 cup vegetable broth
- Prepare 1/2 cup frozen corn
- Make ready 1 tablespoon chili powder
- Take 1 teaspoon ground cumin
- Take 1/2 teaspoon ground chipotle pepper
- Take 1/2 teaspoon dried Oregano
- Make ready 2 cups cooked rice
- Get 8 (6 inch) flour tortillas
- Get Optional toppings;sliced avocado,sour cream,lettuce and/or chopped fresh cilantro
Spread a line of the bean mixture down the center. Top with lettuce, tomato, avocado, and more salsa if desired. Roll inside corn tortillas and line up side by side in a pan. Top with a fried egg or mix with eggs to create a scramble.
Instructions to make Tofu,black bean and corn chili burrito:
- Combine beans,tomatoes,tofu,salsa,broth,corn,chili powder,cumin,chipotle pepper and oregano in crock-pot slow cooker; stir to blend. Cover.
- Cook on low 8 hours or on high 4 hours.
- 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.
- Serve with desired toppings.
- Stir rice into bean mixture. Cover; cook on high 15 minutes.
Mix with rice and serve topped with lots of avocado, Greek. Meanwhile, combine onion and oil in large nonstick skillet. Spoon tofu mixture into tortillas, top with lettuce, tomatoes and cheese and serve. These vegetarian Black-Bean Stuffed Burritos where inspired by a Chicken and Black Bean Burrito recipe in a recent issue of Cooking Light. We eat vegetarian at least once or twice a week.
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