Bean and Tofu Burritos

Total Time:
40 min
15 min
25 min

4 servings

  • 1/3 cup converted white rice
  • 1 15 -ounce can low-sodium kidney or black beans (do not drain)
  • Kosher salt and freshly ground pepper
  • 1 tablespoon extra-virgin olive oil
  • 1/2 14 -ounce package extra-firm tofu, drained, patted dry and cut into cubes
  • 1/2 teaspoon low-sodium sazon seasoning
  • 2 scallions, chopped
  • 4 10 -inch flour tortillas
  • 1/2 cup shredded low-fat pepper jack cheese (about 2 ounces)
  • 1/4 cup pico de gallo
  • 1 cup shredded romaine lettuce
  • Hot sauce and sour cream, for serving
  • Bring 1/4 cup water, the rice, the beans and their liquid, 1/4 teaspoon salt and a few grinds of pepper to a simmer in a medium saucepan over medium-high heat. Reduce the heat to low and stir. Cover and cook until the rice is tender and the liquid is absorbed, 16 to 18 minutes.

  • Meanwhile, heat the olive oil in a large nonstick skillet over medium-high heat. Add the tofu; season with 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring, until golden brown, 5 minutes. Add the sazon and cook, stirring, 2 minutes. Add 1 tablespoon water; cook, stirring, until absorbed. Add the tofu and scallions to the rice; fluff with a fork.

  • Wrap the tortillas in damp paper towels and microwave 30 seconds. Sprinkle the bottom halves with the cheese; top with the tofu mixture, pico de gallo and lettuce. Fold the bottom edge over the filling, fold in the sides, then roll up tightly. Arrange seam-side down on a large microwave-safe plate and cover with a damp paper towel. Microwave until warm, 2 to 3 minutes. Serve with hot sauce and sour cream.

  • Photograph by Charles Masters

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