Tofu,black bean and corn chili burrito. Tempeh is an amazing tofu replacement with more protein and easier prep! Online Quick & Easy Recipes, Dinner & Breakfast Recipes. Find the Great Collection of Easy Making Recipes & Dishes from Our Professional Chefs.

Tofu,black bean and corn chili burrito Tofu,black bean and corn chili burrito instructions. Combine beans,tomatoes,tofu,salsa,broth,corn,chili powder,cumin,chipotle pepper and oregano in crock-pot slow cooker; stir to blend. Tofu,black bean and corn chili burrito step by step. You can have 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. You need 1 can of (about 14 ounces) diced tomatoes with green pepper,celery and onion.
  3. You need 8 ounces of firm tofu,crumbled.
  4. Prepare 1 cup of mild prepared salsa.
  5. It’s 1 cup of vegetable broth.
  6. It’s 1/2 cup of frozen corn.
  7. You need 1 tablespoon of chili powder.
  8. You need 1 teaspoon of ground cumin.
  9. You need 1/2 teaspoon of ground chipotle pepper.
  10. You need 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.

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. 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!

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..

I think Mexican food is by far my favorite out of all ethnic foods. Meanwhile, combine onion and oil in large nonstick skillet. Sauté onion, bell peppers and garlic in oil until tender; combine with black beans, corn, hot pepper sauce, lime juice, cilantro, chili powder, cumin, salt and cayenne. Add the black beans, zucchini, sweet corn and crushed tomatoes to the saucepan. If there is not enough liquid, fill up with water.

source: cookpad.com