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Hey everyone, it’s Brad, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, tofu,black bean and corn chili burrito. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Tofu,black bean and corn chili burrito is one of the most well liked of current trending foods on earth. It’s easy, it is quick, it tastes yummy. It is enjoyed by millions daily. Tofu,black bean and corn chili burrito is something which I have loved my entire life. They are fine and they look wonderful.
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 begin with this particular recipe, we have to prepare a few ingredients. You can have tofu,black bean and corn chili burrito using 13 ingredients and 5 steps. Here is how you can achieve that.
Components 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
- Make ready 8 ounces firm tofu,crumbled
- Get 1 cup mild prepared salsa
- Get 1 cup vegetable broth
- Make ready 1/2 cup frozen corn
- Get 1 tablespoon chili powder
- Prepare 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
- Take 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.
This Is 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.
Don’t neglect to practice the recipes over, to consume with family in the house. Try to contrast it with the recipe you have. Is it better or less. Please mix it to make it taste better.
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