Ingredients with Measurements:
- 1 cup of brown rice
- 1 can of black beans (15 oz)
- 1 red bell pepper, sliced
- 1 yellow onion, sliced
- 1 tablespoon of olive oil
- 1 tablespoon of chili powder
- 1 tablespoon of cumin
- 1 teaspoon of smoked paprika
- 1/2 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 cup of vegetable broth
- 1 can of chipotle peppers in adobo sauce (7 oz)
- 1 block of firm tofu (14 oz)
- 1 lime, juiced
- 1/4 cup of fresh cilantro, chopped
- 4 large flour tortillas
Special equipment needed:
- Blender or food processor
- Large skillet
Step-by-step instructions:
1. Cook the brown rice according to package instructions and set aside.
2. Drain and rinse the black beans and set aside.
3. In a large skillet, heat the olive oil over medium-high heat.
4. Add the sliced bell pepper and onion to the skillet and sauté for 5-7 minutes or until they are tender and slightly caramelized.
5. Add the chili powder, cumin, smoked paprika, salt, and black pepper to the skillet and stir to combine.
6. Pour in the vegetable broth and stir to combine.
7. In a blender or food processor, blend the chipotle peppers in adobo sauce until smooth.
8. Add the blended chipotle peppers to the skillet and stir to combine.
9. Crumble the block of firm tofu into the skillet and stir to combine.
10. Reduce the heat to medium and cook for 10-12 minutes or until the tofu is heated through and slightly browned.
11. Add the lime juice and cilantro to the skillet and stir to combine.
12. Warm the flour tortillas in the microwave or on a skillet.
13. Assemble the burritos by placing a spoonful of brown rice, black beans, and sofritas mixture onto each tortilla.
14. Roll the tortilla tightly around the filling and serve.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium-high heat for sautéing and medium heat for cooking sofritas mixture.
Serving size:
4 servings
Nutritional information:
Calories: 485
Fat: 14g
Saturated Fat: 2g
Cholesterol: 0mg
Sodium: 1,240mg
Carbohydrates: 74g
Fiber: 13g
Sugar: 6g
Protein: 20g
Substitutions for ingredients:
- White rice can be used instead of brown rice.
- Pinto beans or kidney beans can be used instead of black beans.
- Red onion can be used instead of yellow onion.
- Vegetable oil can be used instead of olive oil.
- Tofu can be substituted with seitan or tempeh for a different protein source.
Variations:
- Add sliced avocado or guacamole to the burrito for extra creaminess.
- Top the burrito with shredded cheese or vegan cheese for added flavor.
- Use the sofritas mixture as a filling for tacos or a topping for nachos.
Tips and tricks:
- Make sure to crumble the tofu into small pieces to ensure even cooking.
- Adjust the amount of chipotle peppers to your desired level of spiciness.
- Store any leftover sofritas mixture in an airtight container in the refrigerator for up to 3 days.
Storage instructions:
Store any leftover sofritas mixture in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the sofritas mixture in a skillet over medium heat until heated through.
Presentation ideas:
Serve the burrito on a plate with a side of salsa and sour cream.
Garnishes:
- Fresh cilantro
- Sliced jalapeños
- Diced tomatoes
Pairings:
- Spanish rice
- Refried beans
- Corn on the cob
Suggested side dishes:
- Tortilla chips and salsa
- Mexican street corn
- Black bean salad
Troubleshooting advice:
- If the sofritas mixture is too dry, add more vegetable broth to the skillet.
- If the sofritas mixture is too spicy, reduce the amount of chipotle peppers in adobo sauce.
Food safety advice:
- Make sure to cook the sofritas mixture to an internal temperature of 165°F to ensure it is safe to eat.
- Store any leftover sofritas mixture in an airtight container in the refrigerator for up to 3 days.
Food history:
Sofritas is a vegan protein option that was introduced by Chipotle Mexican Grill in 2014. It is made with shredded tofu that is marinated in a blend of spices and chipotle peppers in adobo sauce.
Flavor profiles:
The sofritas mixture is spicy and smoky with a hint of sweetness from the caramelized onions and bell peppers.
Serving suggestions:
Serve the burrito with a side of Spanish rice and refried beans for a complete meal.
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Region: Mexican