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

Tofu,black bean and corn chili burrito. Add the black beans and corn, cook a few more minutes until warmed through. 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.

Meanwhile, combine onion and oil in large nonstick skillet. In a medium saucepan, combine the rice, water, and a pinch of salt. These vegetarian Black-Bean Stuffed Burritos where inspired by a Chicken and Black Bean Burrito recipe in a recent issue of Cooking Light. You can cook 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. 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. You need 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. Prepare 1/2 teaspoon of ground chipotle pepper.
10. It's 1/2 teaspoon of dried Oregano.
11. It's 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.

We eat vegetarian at least once or twice a week. I chose this recipe for our vegetarian night, and used a few of these tips to tweak it from the original. To assemble a burrito, add ⅓ of the bean and corn mixture, ⅓ of the roasted sweet potatoes, some lettuce, tomatoes, vegan cheese, and guacamole to the center of a tortilla. Simply sauté onions and red peppers with garlic, cumin, and chili powder before adding in the black beans, cooked rice, salsa, and diced tomatoes with green chilis.

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..

Add the mixture to flour tortillas, roll up the burritos, place them in a baking dish, top with salsa, cheese, and bake until the cheese melts and. These were amazing, we cooked them up for Cinco de Mayo, and my fiance won't stop talking about how good they were. Heat oil in large skillet over medium heat. Roll inside corn tortillas and line up side by side in a pan. Top with a fried egg or mix with eggs to create a scramble.