Ranchero Burritos

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.

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.

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.

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.

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.

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