Ranchero Burritos with Tomatillo Salsa & Chipotle Black Beans

Ranchero Burritos

with Tomatillo Salsa & Chipotle Black Beans

dinner

Dinner Tomatoes Tofu Lime Jalapeño Cilantro Black Beans Beans/Legumes Mexican High-Protein Comfort Foods Chef's Choice
SERVINGS
2 4
PREP & COOK TIME
40 min
CALORIES
830
FAT
22g
CARBOHYDRATES
103g
PROTEIN
49g

MAIN INGREDIENTS

  1. 4 garlic cloves
  2. 1 red onion
  3. ¼ oz fresh cilantro
  4. 3 oz tomatillos
  5. 1 jalapeño
  6. 1 lime
  7. 10 oz Hodo® Organic Firm Tofu
  8. 13.4 oz canned black beans
  9. 1 tsp chipotle morita powder
  10. 1 tbsp chimichurri spice blend
  11. 2 whole wheat flour tortillas
  12. 2 tbsp vegan sour cream
  13. 1 tbsp (2 tbsp) olive oil*
  14. 2 tsp (4 tsp) vegetable oil*
  15. Salt and pepper*
  16. *Not included
  17. For full ingredient list, see Nutrition
Allergens: tree nut, soy, wheat
Nutrition

TOOLS

  • Medium saucepan with lid
  • Large nonstick skillet

INSTRUCTIONS

1
Prepare the produce

Peel and mince the garlic. Peel and finely chop the red onion(s). Finely chop the cilantro leaves and stems. Remove the husks from the tomatillos. Rinse and dice the tomatillos. Trim, deseed, and mince the jalapeño(s). Halve and juice the lime(s). Crumble the tofu into bite-size pieces.

2
Make the tomatillo salsa

Add just half the minced garlic, just half the chopped red onion, chopped cilantro, diced tomatillos, minced jalapeño(s), just half the lime juice, and a pinch of salt to a medium bowl. Stir the tomatillo salsa and chill until ready to serve.

3
Warm the black beans

Drain and rinse the black beans. Add the black beans to a medium saucepan over medium-high heat and mash half with a fork. Add ½ cup (1 cup) water, just half the chipotle morita powder, and the remaining lime juice to the saucepan, and reduce heat to medium. Cook until black beans thicken slightly, 8 to 10 minutes. Remove from heat and cover to keep warm.

4
Scramble the tofu

Heat 1 tbsp (2 tbsp) olive oil in a large nonstick skillet over medium-high heat. Add the remaining minced garlic and remaining chopped red onion and cook until softened, 4 to 5 minutes. Add the crumbled tofu, chimichurri spice blend, ¾ tsp (1½ tsp) salt and ¼ tsp (½ tsp) pepper. Cook until tofu is golden brown, 5 to 7 minutes.

5
Sear the burrito

Lay the tortillas on a clean work surface. Top with scrambled tofu, chipotle black beans, and tomatillo salsa. Roll the burritos, tucking in the sides as you go. Wipe the skillet clean and return to medium heat with 2 tsp (4 tsp) vegetable oil. Add burritos seam side down and cook until golden brown, 2 to 3 minutes per side.

6
Serve

Cut the ranchero burritos in half. Serve with sour cream and any remaining tomatillo salsa.