Ranchero Burritos

Peel and mince the garlic. Peel and dice the red onion. Chop the cilantro. Remove the husks from the tomatillo and then rinse and dice. Trim, deseed, and mince the jalapeño.

Halve the lime and add the juice from half to a medium bowl. Add half the minced garlic, half the chopped onion, chopped cilantro, diced tomatillo, minced jalapeño, and a pinch of salt. Stir the tomatillo salsa to combine and refrigerate until ready to serve.

Drain and rinse the black beans. Place a small saucepan over medium-high heat and add the beans. Add the chipotle powder and the juice from the remaining lime half to the saucepan and lower heat to medium. Mash some of the beans with the back of a fork and cook until thickened slightly, about 8 to 10 minutes. Remove from heat and cover to keep warm.

Place a large nonstick skillet over medium-high heat with 1 tbsp olive oil. Once hot, add the remaining minced garlic and chopped onion and cook until softened, about 4 to 5 minutes. Drain the tofu and crumble into the skillet. Add the chimichurri spice blend, ¾ tsp salt, and ¼ tsp pepper. Cook until the tofu is browned in places and has dried out a little, about 7 to 9 minutes.

Lay the tortillas on a clean, dry work surface. Top with the tofu, chipotle black beans, and tomatillo salsa. Carefully roll the burritos, tucking in the sides as you go. Wipe the skillet clean and return to medium heat with 2 tsp vegetable oil. Once hot, add the burritos to the skillet, seam side down. Cook until golden brown, about 2 to 3 minutes, then flip and cook an additional 2 minutes.

Slice the burritos in half and serve with sour cream and any remaining tomatillo salsa on the side.