Recipe: Perfect Tofu,black bean and corn chili burrito

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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. Fold short ends of each tortilla over part of filling then roll up jelly-roll style. Tofu,black bean and corn chili burrito instructions.

Tofu,black bean and corn chili burrito Add this high-protein meal to your weekly meal plan and serve with a side of refried beans or corn! I think Mexican food is by far my favorite out of all ethnic foods. Roll inside corn tortillas and line up side by side in a pan. You can have Tofu,black bean and corn chili burrito using 13 ingredients and 5 steps. Here is how you make 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. Prepare 8 ounces of firm tofu,crumbled.
  4. It’s 1 cup of mild prepared salsa.
  5. Prepare 1 cup of vegetable broth.
  6. It’s 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. Prepare 8 (6 inch) of flour tortillas.
  13. You need of Optional toppings;sliced avocado,sour cream,lettuce and/or chopped fresh cilantro.

Top with a fried egg or mix with eggs to create a scramble. Mix with rice and serve topped with lots of avocado, Greek. Stir in the tofu, black beans, corn, chili powder, cumin, and cinnamon. Cook, stirring occasionally, until the tofu starts to brown and the corn is heated through.

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..

Season to taste with salt and black pepper. Now add the cooked brown rice, tomato-bean mix, the other can of black beans, tomato paste, soy sauce and frozen corn. Serve in a wrap or in a bowl garnished with chopped green olives, salsa and avocado. Heat olive oil in medium saucepan over medium heat. In a large skillet, heat oil over medium-high heat.

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