runs to the local burrito chain (you know which one I’m talking about), it’s actually quite easy to make your own burritos at home. And when you make your own burritos, you can stuff them with whatever ingredients you like- chicken, steak, tofu, beans, you name it! It’s a good idea to make a large batch of burritos so that dinner (and even lunch) is set for a few days. And the best part is that they freeze well, making them very convenient for those busy days when you need a quick and
minerals. It’s also gluten free and easy to prepare, requiring less cooking time than rice.
Chipotle TofuBaked is a tasty meat alternative that packs 32 grams of protein per 8-oz package without the cholesterol and fat. It’s the latest flavor in Nagoya’s TofuBaked line, joining their popular Teriyaki and Sesame Ginger varieties. And the best part is that it’s ready to eat straight out of the package- no draining, pressing or marinating required. It’s an excellent, vegetarian addition to salads, soups, sandwiches and pasta dishes. And like all Nasoya products, it’s USDA Certified Organic and Non-GMO Project Verified, and it’s also gluten free.
For an extra finishing touch, I like to toast my burritos in a skillet for a few minutes to get them golden and crispy on the outside. This extra step also melts the cheese so that when you bite into it, you get all of that delicious, ooey, gooey cheesy goodness- yum! Serve the burritos with your favorite salsa and Greek yogurt or sour cream.
These protein-packed, vegetarian burritos are delicious, satisfying and freezer-friendly!
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1 package Nasoya Chipotle TofuBaked, diced
- 1 can reduced sodium black beans, drained and rinsed
- 1 teaspon chili powder
- ½ teaspoon cumin
- ¼ cup cilantro, chopped
- Kosher salt and black pepper, to taste
- ¼ cup low sodium vegetable broth or water
- 8 large (10-inch) whole wheat tortillas
- 2 cups cooked quinoa
- 1 Haas avocado, sliced
- 1 cup shredded reduced fat Mexican blend cheese
- Salsa and Greek yogurt or sour cream, for serving
- Heat the oil in a large skillet over medium heat. Add the onion and pepper and cook until they start to soften, 4-5 minutes. Add the garlic and cook another minute until fragrant. Add the diced tofu, black beans, chili powder, cumin, cilantro, salt and pepper and cook and stir to combine well. Add the broth to the skillet and simmer 3-4 minutes. Remove skillet from heat.
- To make the burritos, spread ¼ cup quinoa on each tortilla, leaving a 1-inch border on each side. Top with some of the tofu and bean mixture, a few slices of avocado and 2 tablespoons shredded cheese. Fold the sides of the tortillas in and then roll them up (don’t overstuff the burritos or else they will be difficult to roll).
- Brush or spray a large skillet with olive oil and heat over medium high heat. Add the burritos to the skillet in batches and toast until golden and crispy, about 2 minutes on each side.
- Serve burritos with your favorite salsa and Greek yogurt or sour cream.
This post was sponsored by Nasoya. All opinions expressed are my own.