How to Prepare Tasty Tofu,black bean and corn chili burrito

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Tofu,black bean and corn chili burrito. Since sweet potatoes and black beans play so well together, I reunited them for the burrito filling, along with pops of juicy corn and cubes of tofu that soak up all that spiced up chili powder flavor like it's their job. Categories: Healthy Burrito Tofu Recipes Beans and Legumes. In medium bowl, combine beans, corn, salsa, tofu, salt and hot pepper sauce; toss to mix.

Tofu,black bean and corn chili burrito This is a very vibrant and colorful dish packed with a ton of flavor. I used a mixture of red bell peppers, canned black beans, canned corn, cilantro, onions, rice. Our easy black bean burrito recipe is an easy Mexican burrito recipe with beans. You can cook Tofu,black bean and corn chili burrito using 13 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Tofu,black bean and corn chili burrito

  1. You need 1 can of (about 15 ounces) black beans,rinsed and drained.
  2. Prepare 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. Prepare 1 cup of vegetable broth.
  6. It's 1/2 cup of frozen corn.
  7. It's 1 tablespoon of chili powder.
  8. You need 1 teaspoon of ground cumin.
  9. You need 1/2 teaspoon of ground chipotle pepper.
  10. Prepare 1/2 teaspoon of dried Oregano.
  11. You need 2 cups of cooked rice.
  12. Prepare 8 (6 inch) of flour tortillas.
  13. It's of Optional toppings;sliced avocado,sour cream,lettuce and/or chopped fresh cilantro.

A colourful, vegan burrito recipe, rammed with tomatoes, black beans, sweetcorn, lime, coriander, avocado and red chilli. Homemade black bean and avocado salsa is rolled inside a tortilla with cheese. For breakfast burritos, add an egg or two. Instead of using canned corn I steamed frozen corn to add to more of a fresh flavor.

Tofu,black bean and corn chili burrito instructions

  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..

I also added some lime juice to prevent the avocados from turning too fast. These tofu quinoa burrito bowls were our first tofu test in a while and we are SO excited about them. Assemble bowls by equally separating quinoa, tofu, peppers, and black beans into four equal bowls and enjoy! Place burritos, seam-side down, in dish. Spoon any remaining rice mixture in a row down center of. wet burrito.

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