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Hello Mom, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, tofu,black bean and corn chili burrito. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
Tofu,black bean and corn chili burrito is one of the most favored of current trending meals in the world. It’s enjoyed by millions every day. It’s easy, it’s quick, it tastes delicious. They’re nice and they look wonderful. Tofu,black bean and corn chili burrito is something that I’ve loved my entire life.
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.
To get started with this particular recipe, we must first 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 it.
Active 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
- Prepare 8 ounces firm tofu,crumbled
- Prepare 1 cup mild prepared salsa
- Get 1 cup vegetable broth
- Prepare 1/2 cup frozen corn
- Prepare 1 tablespoon chili powder
- Make ready 1 teaspoon ground cumin
- Make ready 1/2 teaspoon ground chipotle pepper
- Take 1/2 teaspoon dried Oregano
- Take 2 cups cooked rice
- Get 8 (6 inch) flour tortillas
- Get Optional toppings;sliced avocado,sour cream,lettuce and/or chopped fresh cilantro
Add salt and pepper to taste. 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. Meanwhile, combine onion and oil in large nonstick skillet.
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.
These were amazing, we cooked them up for Cinco de Mayo, and my fiance won't stop talking about how good they were. 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. Sauté until the onion is translucent and tender.
Hopefully the dishes over can maintain your household with each other. Gather in a fun environment.
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