Bean and Tofu Burritos Recipe

Name: Bean and Tofu Burritos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
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.
2
Reduce the heat to low and stir.
3
Cover and cook until the rice is tender and the liquid is absorbed, 16 to 18 minutes.
4
Meanwhile, heat the olive oil in a large nonstick skillet over medium-high heat.
5
Add the tofu; season with 1/2 teaspoon salt and a few grinds of pepper.
6
Cook, stirring, until golden brown, 5 minutes.
7
Add the sazon and cook, stirring, 2 minutes.
8
Add 1 tablespoon water; cook, stirring, until absorbed.
9
Add the tofu and scallions to the rice; fluff with a fork.
10
Wrap the tortillas in damp paper towels and microwave 30 seconds.
11
Sprinkle the bottom halves with the cheese; top with the tofu mixture, pico de gallo and lettuce.
12
Fold the bottom edge over the filling, fold in the sides, then roll up tightly.
13
Arrange seam-side down on a large microwave-safe plate and cover with a damp paper towel.
14
Microwave until warm, 2 to 3 minutes.
15
Serve with hot sauce and sour cream.
16
Photograph by Charles Masters

544

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Bean and Tofu Burritos falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Bean and Tofu Burritos

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions