How to Cook Perfect Tofu,black bean and corn chili burrito

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How to Cook Perfect Tofu,black bean and corn chili burrito
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How to Cook Perfect Tofu,black bean and corn chili burrito Delicious, fresh and tasty.

Tofu,black bean and corn chili burrito. Tofu,black bean and corn chili burrito Richard Scott Cunningham. Tofu,black bean and corn chili burrito step by step. Combine beans,tomatoes,tofu,salsa,broth,corn,chili powder,cumin,chipotle pepper and oregano in crock-pot slow cooker; stir to blend.

Meanwhile, combine onion and oil in large nonstick skillet.

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.

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. It’s 1 can of (about 14 ounces) diced tomatoes with green pepper,celery and onion.

  3. You need 8 ounces of firm tofu,crumbled.

  4. You need 1 cup of mild prepared salsa.

  5. It’s 1 cup of vegetable broth.

  6. You need 1/2 cup of frozen corn.

  7. It’s 1 tablespoon of chili powder.

  8. Prepare 1 teaspoon of ground cumin.

  9. Prepare 1/2 teaspoon of ground chipotle pepper.

  10. You need 1/2 teaspoon of dried Oregano.

  11. Prepare 2 cups of cooked rice.

  12. Prepare 8 (6 inch) of flour tortillas.

  13. Prepare of Optional toppings;sliced avocado,sour cream,lettuce and/or chopped fresh cilantro.

Mix with rice and serve topped with lots of avocado, Greek.

Spoon tofu mixture into tortillas, top with lettuce, tomatoes and cheese and serve.

These were amazing, we cooked them up for Cinco de Mayo, and my fiance won't stop talking about how good they were.

Sauté until the onion is translucent and tender.

Tofu,black bean and corn chili burrito step by step

  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..

Transfer bean mixture to a bowl and set aside.

Add crumbled tofu, kale, and chopped bell pepper.

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.

I chose this recipe for our vegetarian night, and used a few of these tips to tweak it from the original.