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

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.

In the meantime, chop the zucchini into bite-sized pieces. Add the black beans, zucchini, sweet corn and crushed tomatoes to the saucepan. If there is not enough liquid, fill up with water. You can have Tofu,black bean and corn chili burrito using 13 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Tofu,black bean and corn chili burrito

1. It's 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. 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. Prepare 1/2 teaspoon of dried Oregano.
11. Prepare 2 cups of cooked rice.
12. It's 8 (6 inch) of flour tortillas.
13. You need of Optional toppings;sliced avocado,sour cream,lettuce and/or chopped fresh cilantro.

This burrito is filled with sriracha tofu, black beans, guacamole, onions, and tomatoes, making it a delicious and comforting meal. 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. Now add the cooked brown rice, tomato-bean mix, the other can of black beans, tomato paste, soy sauce and frozen corn.

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..

Serve in a wrap or in a bowl garnished with chopped green olives, salsa and avocado. Toss the tofu cubes with the cornstarch. Spoon tofu mixture into tortillas, top with lettuce, tomatoes and cheese and serve. Now heat a large skillet on medium high. Then drain the black beans and corn, and then add them to the skillet.