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Hello, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, tofu,black bean and corn chili burrito. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
Tofu,black bean and corn chili burrito is one of the most popular of current trending meals on earth. It is enjoyed by millions daily. It’s simple, it is quick, it tastes yummy. Tofu,black bean and corn chili burrito is something which I’ve loved my whole life. They are nice and they look fantastic.
Tofu,black bean and corn chili burrito Richard Scott Cunningham. Add the black beans and corn, cook a few more minutes until warmed through. It is made with healthy ingredients and packed with plant-based protein.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook tofu,black bean and corn chili burrito using 13 ingredients and 5 steps. Here is how you cook that.
Preparation To Make of Tofu,black bean and corn chili burrito:
- Prepare 1 can (about 15 ounces) black beans,rinsed and drained
- Prepare 1 can (about 14 ounces) diced tomatoes with green pepper,celery and onion
- Get 8 ounces firm tofu,crumbled
- Make ready 1 cup mild prepared salsa
- Prepare 1 cup vegetable broth
- Prepare 1/2 cup frozen corn
- Make ready 1 tablespoon chili powder
- Take 1 teaspoon ground cumin
- Make ready 1/2 teaspoon ground chipotle pepper
- Make ready 1/2 teaspoon dried Oregano
- Take 2 cups cooked rice
- Take 8 (6 inch) flour tortillas
- Prepare Optional toppings;sliced avocado,sour cream,lettuce and/or chopped fresh cilantro
These were amazing, we cooked them up for Cinco de Mayo, and my fiance won't stop talking about how good they were. Spoon tofu mixture into tortillas, top with lettuce, tomatoes and cheese and serve. Prepare your black beans and corn mix. Add the chopped onion and olive oil to a frying pan along with the cayenne pepper, dried chili flakes and cumin and sauté until the onions are softened.
How To Make Tofu,black bean and corn chili burrito:
- Combine beans,tomatoes,tofu,salsa,broth,corn,chili powder,cumin,chipotle pepper and oregano in crock-pot slow cooker; stir to blend. Cover.
- Cook on low 8 hours or on high 4 hours.
- 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.
- Serve with desired toppings.
- Stir rice into bean mixture. Cover; cook on high 15 minutes.
Add in the black beans and sweet corn along with the water and stir fry until most of the water has cooked off. Add salt and pepper to taste. These vegetarian Black-Bean Stuffed Burritos where inspired by a Chicken and Black Bean Burrito recipe in a recent issue of Cooking Light. 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.
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