Easiest Way to Cook Delicious Tofu,black bean and corn chili burrito

Tofu,black bean and corn chili burrito. Chef Tombola's Tofu Black Bean Burrito 🌯 #burrito #vegan #veganrecipes #veganfoodporn #vegano #vegans #blackbean #tofu #tofurecipes #homecook #homechef. Categories: Healthy Burrito Tofu Recipes Beans and Legumes. Quick & Easy Highly Rated Healthy Surprise Me.

In medium bowl, combine beans, corn, salsa, tofu, salt and hot pepper sauce; toss to mix. Black Bean Burrito. with Quick Cabbage Slaw & Lime Crema. Mexican Dinner Beans/Legumes Leafy Greens Tofu High-Protein Nut-Free Seasonal Menu Party Foods Quick and Easy Winter Recipes. 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. 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. It’s 8 ounces of firm tofu,crumbled.
4. You need 1 cup of mild prepared salsa.
5. Prepare 1 cup of vegetable broth.
6. You need 1/2 cup of frozen corn.
7. It’s 1 tablespoon of chili powder.
8. It’s 1 teaspoon of ground cumin.
9. Prepare 1/2 teaspoon of ground chipotle pepper.
10. Prepare 1/2 teaspoon of dried Oregano.
11. You need 2 cups of cooked rice.
12. You need 8 (6 inch) of flour tortillas.
13. You need of Optional toppings;sliced avocado,sour cream,lettuce and/or chopped fresh cilantro.

Our easy black bean burrito recipe is an easy Mexican burrito recipe with beans. 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.

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..

Instead of using canned corn I steamed frozen corn to add to more of a fresh flavor. I also added some lime juice to prevent the avocados from turning too fast. Whirl black beans with garlic, oats, ketchup, cilantro, flax meal, chipotle chili powder and salt in a food processor, scraping down sides if needed, until smooth. Squeeze gently to drain excess liquid. Divide egg mixture over tortillas; top with cilantro.