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Tofu Burritos with Cilantro-Lime Rice and Pinto Beans Recipe

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★★★★★

4.8 from 78 reviews

Delicious and hearty tofu burritos filled with cilantro-lime rice, savory pinto beans, and crispy chipotle-seasoned tofu, wrapped in warm tortillas and topped with fresh lettuce, sour cream, salsa, and cheese.

Ingredients

Scale

Rice

  • 1 cup water
  • 1/2 cup jasmine rice, rinsed
  • 1/2 teaspoon kosher salt

Beans

  • 1 tablespoon neutral oil
  • 1 small yellow onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1/2 teaspoon dried oregano
  • 1 (15.5-oz.) can pinto beans, liquid reserved
  • 1/4 cup water
  • 2 teaspoons finely chopped chipotle chiles in adobo sauce
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon Mexican or Italian oregano
  • 1 bay leaf

Tofu

  • 1 (14-oz.) package extra-firm tofu, drained
  • 1 garlic clove, finely chopped
  • 4 teaspoons finely chopped chipotle chiles in adobo sauce
  • 1 tablespoon tomato paste
  • 1 teaspoon chili seasoning
  • 1/2 cup low-sodium vegetable stock
  • 1 tablespoon fresh lime juice

Burritos & Assembly

  • 2 large tortillas
  • 1/4 cup loosely packed fresh cilantro, coarsely chopped
  • Zest of 1 lime
  • Shredded iceberg lettuce, for serving
  • Sour cream, for serving
  • Salsa, for serving
  • Shredded Mexican cheese, for serving

Instructions

  1. Cook Rice: In a pot, combine water, rinsed jasmine rice, and kosher salt. Bring to a boil, then reduce heat to low, cover, and simmer until rice is tender and water is absorbed, about 15 minutes. Remove from heat and let sit covered.
  2. Prepare Beans: In another small pot over medium heat, heat oil. Add finely chopped onion and garlic and cook, stirring occasionally, until softened but not browned, about 5 minutes. Add pinto beans with their liquid, water, chipotle chiles, salt, cumin, oregano, and bay leaf. Bring to a simmer, then reduce heat to low and cook, stirring occasionally, until thickened, 8 to 10 minutes.
  3. Prepare Tofu: Press tofu very dry with paper towels. Using a fork or paring knife, break tofu into large crumbles. In a large skillet over medium heat, heat oil. Add tofu crumbles and cook undisturbed until browned and crispy on the bottom, about 8 to 10 minutes, stirring only if tofu gets too brown. Reduce heat to medium-low, add garlic, and cook, stirring, until fragrant, about 1 minute more. Add chipotle chiles, tomato paste, chili seasoning, cumin, and salt; stir to coat tofu. Add vegetable stock and lime juice and cook, stirring occasionally, until sauce is reduced and tofu is well coated, about 5 minutes. Remove from heat.
  4. Warm Tortillas: Place tortillas between dampened paper towels and microwave until warm and pliable, about 30 seconds.
  5. Fluff Rice: Add chopped cilantro and lime zest to the cooked rice and fluff gently with a fork.
  6. Assemble Burritos: Lay tortillas flat on a clean surface. Spread a layer of cilantro-lime rice on the bottom third of each tortilla. Using a slotted spoon, add a layer of pinto beans on top of rice. Top beans with the chipotle tofu mixture. Add shredded lettuce, sour cream, salsa, and shredded Mexican cheese as desired.
  7. Roll Burritos: Fold the left and right sides of the tortilla over the filling. Then fold the bottom edge over the filling and roll upwards tightly, keeping the filling inside. Cut the burrito in half if desired and serve immediately.

Notes

  • Pressing the tofu is essential to achieve a crispy texture.
  • Adjust chipotle chiles quantity to manage spiciness according to preference.
  • Use warm tortillas to prevent cracking while rolling burritos.
  • Leftover fillings can be refrigerated for up to 3 days.
  • For a vegan option, omit sour cream and cheese or use plant-based alternatives.

Keywords: tofu burritos, vegetarian burritos, mexican tofu recipe, chipotle tofu, pinto beans, cilantro lime rice

Find it online: https://cookedbycleo.com/tofu-burritos-with-cilantro-lime-rice-and-pinto-beans-recipe/