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Hey everyone, it’s Brad, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, tofu,black bean and corn chili burrito. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
Tofu,black bean and corn chili burrito is one of the most favored of recent trending foods on earth. It is appreciated by millions every day. It is easy, it is fast, it tastes yummy. They’re nice and they look fantastic. Tofu,black bean and corn chili burrito is something which I have loved my entire life.
Chef Tombola's Tofu Black Bean Burrito 🌯 #burrito #vegan #veganrecipes #veganfoodporn #vegano #vegans #blackbean #tofu #tofurecipes #homecook #homechef. These Black Bean Burrito Bowls are packed with spicy, smoky, and satiating flavor. The Brown Rice, Black Beans, and Chipotle Mayo can all be prepared ahead of time, if you want to prep things faster on a busy evening.
To begin with this recipe, we must first prepare a few components. You can cook tofu,black bean and corn chili burrito using 13 ingredients and 5 steps. Here is how you cook that.
Ingredients of Tofu,black bean and corn chili burrito:
- Get 1 can (about 15 ounces) black beans,rinsed and drained
- Take 1 can (about 14 ounces) diced tomatoes with green pepper,celery and onion
- Make ready 8 ounces firm tofu,crumbled
- Make ready 1 cup mild prepared salsa
- Prepare 1 cup vegetable broth
- Make ready 1/2 cup frozen corn
- Get 1 tablespoon chili powder
- Take 1 teaspoon ground cumin
- Get 1/2 teaspoon ground chipotle pepper
- Prepare 1/2 teaspoon dried Oregano
- Get 2 cups cooked rice
- Take 8 (6 inch) flour tortillas
- Make ready Optional toppings;sliced avocado,sour cream,lettuce and/or chopped fresh cilantro
Black Bean Burrito. with Quick Cabbage Slaw & Lime Crema. Place burritos, seam-side down, in dish. Spoon any remaining rice mixture in a row down center of. Learn how to make Corn, Black Bean and Pepper Jack Burritos.
Guide 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.
Stir in black beans, corn and cherry tomatoes and cook until completely. This chili is a good make-ahead choice, since it will taste even better the next day. 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. Crumble into coarse pieces and stir into black bean mixture.
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