Ingredients with Measurements:
- 1 package of Tofutti cream cheese (8 oz)
- 1 can of black beans (15 oz), drained and rinsed
- 1 cup of cooked brown rice
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 onion, diced
- 2 cloves of garlic, minced
- 1 tbsp of olive oil
- 1 tsp of ground cumin
- 1 tsp of chili powder
- Salt and pepper to taste
- 4 large flour tortillas
Special equipment needed:
- Large skillet
- Spatula
Step-by-step instructions:
1. In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until the onion is translucent.
2. Add the diced bell peppers, ground cumin, chili powder, salt, and pepper to the skillet. Sauté for 5-7 minutes, until the peppers are tender.
3. Add the drained and rinsed black beans to the skillet, and stir to combine. Cook for an additional 2-3 minutes, until the beans are heated through.
4. Add the cooked brown rice to the skillet, and stir to combine with the bean and pepper mixture.
5. Add the Tofutti cream cheese to the skillet, and stir until melted and combined with the other ingredients.
6. Warm the flour tortillas in the microwave or on a skillet.
7. Spoon the Tofutti and vegetable mixture onto each tortilla, and roll up tightly.
8. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 360
Fat: 12g
Carbohydrates: 50g
Protein: 12g
Fiber: 10g
Sugar: 4g
Substitutions for ingredients:
- Any type of cooked rice can be used instead of brown rice.
- Any type of bell pepper can be used instead of red and green.
- Any type of bean can be used instead of black beans.
- Any type of vegan cream cheese can be used instead of Tofutti.
Variations:
- Add diced tomatoes or corn to the vegetable mixture for additional flavor and texture.
- Add a sprinkle of vegan shredded cheese on top of the Tofutti and vegetable mixture before rolling up the burritos.
- Serve with a side of salsa or guacamole for dipping.
Tips and tricks:
- Make sure to warm the tortillas before rolling up the burritos to prevent them from cracking.
- Use a non-stick skillet to prevent the Tofutti and vegetable mixture from sticking to the pan.
- Double the recipe for leftovers or meal prep.
Storage instructions:
Store leftover burritos in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat leftover burritos in the microwave or on a skillet until heated through.
Presentation ideas:
Serve the burritos on a plate with a side of salsa and guacamole.
Garnishes:
Garnish with fresh cilantro or sliced avocado.
Pairings:
Serve with a side of Mexican rice or a salad.
Suggested side dishes:
Mexican rice or a salad.
Troubleshooting advice:
If the Tofutti and vegetable mixture is too thick, add a splash of vegetable broth or water to thin it out.
Food safety advice:
Make sure to cook the Tofutti and vegetable mixture to an internal temperature of 165°F to ensure food safety.
Food history:
Burritos originated in Mexico and are a popular street food in many parts of the world.
Flavor profiles:
Savory, creamy, and slightly spicy.
Serving suggestions:
Serve hot as a main dish for lunch or dinner.
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