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Since sweet potatoes and black beans play so well together, I reunited them for the burrito filling, along with pops of juicy corn and cubes of tofu that soak up all that spiced up chili powder flavor like it's their job. This burrito bowl is amaaaazing, sweet potatoes tossed in chili powder and cumin and roasted to crispy perfection, a fresh, tangy black bean corn salsa. Categories: Healthy Burrito Tofu Recipes Beans and Legumes.
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Ingredients requirements - Tofu,black bean and corn chili burrito:
- Provide 1 can of (about 15 ounces) black beans,rinsed and drained
- You need 1 can of (about 14 ounces) diced tomatoes with green pepper,celery and onion
- Require 8 ounces firm tofu,crumbled
- Require 1 cup for mild prepared salsa
- Provide 1 cup for vegetable broth
- Make ready 1/2 cup of frozen corn
- Need 1 tablespoon chili powder
- Take 1 teaspoon ground cumin
- Provide 1/2 teaspoon ground chipotle pepper
- Need 1/2 teaspoon for dried Oregano
- Need 2 cups - cooked rice
- Take 8 (6 inch) - flour tortillas
- You need of Optional toppings;sliced avocado,sour cream,lettuce and/or chopped fresh cilantro
This is a very vibrant and colorful dish packed with a ton of flavor. I used a mixture of red bell peppers, canned black beans, canned corn, cilantro, onions, rice. wet burrito. This chili is a good make-ahead choice, since it will taste even better the next day. 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.
Tofu,black bean and corn chili burrito start cooking:
- 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.
Homemade black bean and avocado salsa is rolled inside a tortilla with cheese. For breakfast burritos, add an egg or two. Instead of using canned corn I steamed frozen corn to add to more of a fresh flavor. I also added some lime juice to prevent the avocados from turning too fast. These tofu quinoa burrito bowls were our first tofu test in a while and we are SO excited about them.
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