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Ranchero Burritos with Tomatillo Salsa & Chipotle Black Beans
2 or 4 Serving Dinner

Ranchero Burritos

with Tomatillo Salsa & Chipotle Black Beans

Tags: High-Protein, Chef's Choice
SERVINGS
2 4
PREP & COOK TIME
40 min
CALORIES
790
FAT
24g
CARBOHYDRATES
98g
PROTEIN
45g

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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. 14 oz organic firm tofu
  8. 13.4 oz 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: soy, tree nut (coconut), wheat
Tools: Large nonstick skillet, Medium saucepan with lid
SERVINGS
2 4
PREP & COOK TIME
40 min
CALORIES
790
FAT
24g
CARBOHYDRATES
98g
PROTEIN
45g

View Full Nutrition Label


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INSTRUCTIONS

1
Prepare the produce

Peel and mince the garlic. Peel and finely chop the red onion. Finely chop the cilantro leaves and stems. Dehusk, rinse, and dice the tomatillos. Trim, deseed, and mince the jalapeño. Halve and juice the lime. Drain tofu, pat dry, and crumble 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, just half the lime juice, and a pinch of salt to a medium bowl. Stir the tomatillo salsa and refrigerate until ready to serve.

3
Warm the black beans

Drain and rinse the black beans. Add black beans to a medium saucepan over medium- high heat and mash half with a fork. Add ½ cup water, as much of the chipotle morita powder as you’d like, 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 olive oil in a large nonstick skillet over medium-high heat. Add remaining minced garlic and remaining chopped red onion and cook until softened, 4 to 5 minutes. Add crumbled tofu, chimichurri spice blend, ¾ tsp salt and ¼ tsp pepper. Cook until tofu is golden brown, 5 to 7 minutes.

5
Sear the burrito

Lay the whole wheat flour tortillas on a flat 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 vegetable oil. Add burritos seam side down and cook until golden brown, 2 to 3 minutes per side.

6
Serve

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

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