Bean and Tofu Burritos
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 498 calorie
- Total Fat
- 16 grams
- Saturated Fat
- 5 grams
- Cholesterol
- 15 milligrams
- Sodium
- 1335 milligrams
- Carbohydrates
- 67 grams
- Dietary Fiber
- 8 grams
- Protein
- 22 grams
- Total: 40 min
- Prep: 15 min
- Cook: 25 min
Ingredients
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
Directions
- 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.