Explore our flavorful recipe for a tofu burrito packed with black beans. Savor the fusion of textures and spices in this satisfying plant-based dish, perfect for a quick and nutritious meal.
Preparation
5
min
Cooking
7
min
Portion
4
Ingredients
- ½ block (225 g) extra firm tofu
- 15 mL (1 tbsp.) cumin
- 10 mL (2 tsp.) chili powder
- 5 mL (1 tsp.) garlic powder
- 5 mL (1 tsp.) smoked paprika
- 15 mL (1 tbsp.) ketchup
- 5 mL (1 tsp.) vegetable oil
- 1 bell pepper (color of your choice), sliced into 1/4-inch (5 mm) strips
- 1 medium onion, chopped
- 4 large wheat tortillas (10 inches)
- 250 mL (1 cup) canned black beans, rinsed and drained
- 60 mL (¼ cup) salsa
- 125 mL (½ cup) plain Greek yogurt 0% M.F.
Preparation
- In a medium bowl, crumble the tofu with your fingers. Add spices and ketchup and mix.
- In a large non-stick skillet, heat oil over medium heat. Sauté onion, bell pepper and tofu mixture for 5 to 7 minutes or until vegetables are tender, stirring with a wooden spatula.
- Fill the center of each tortilla with about ½ cup of the tofu mixture.
- Top with salsa, Greek yogurt, black beans and your choice of toppings (corn kernels, lettuce, shredded cheese, jalapeños, diced tomatoes, coriander, lime juice, etc.).
- Fold the base of the tortilla over the filling, then fold the sides toward the center and close the burrito by rolling and pressing lightly.
- Cut in half and serve.
Notes
Registered Dietitian Nutritionist
