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Spicy Tofu Burritos Recipe with Chipotle, Black Beans, and Fresh Avocado

Spicy Tofu Burritos

These large vegetarian burritos combine smoky crumbled tofu, spicy tomatoes, beans, rice, and fresh toppings in a warm flour tortilla. They are filling, colorful, and easy to customize with vegan cheese, pickled jalapeños, or extra salsa.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Tofu Filling
  • 14 oz (400 g) Firm or extra-firm tofu, drained and pressed
  • 1 tbsp Olive oil or vegetable oil
  • 1 medium Medium onion, finely chopped
  • 2 cloves Garlic cloves, minced
  • 1 pepper Red bell pepper, diced
  • 1-2 tbsp Chipotle paste or minced chipotle chile in adobo
  • 1 tsp Ground cumin
  • 1 tsp Smoked paprika
  • 1/2 tsp Chili powder
  • 1/2 tsp Dried oregano
  • 1/2 tsp Salt, plus more to taste
  • 1 14-15 oz can (400 g) Chopped tomatoes
  • 1 14-15 oz can (400 g) Black beans or kidney beans, drained and rinsed
  • 1 tbsp Tomato paste
  • 1 tbsp Lime juice
For Assembly
  • 4 10-inch (25 cm) tortillas Large flour tortillas
  • 2 cups Cooked rice
  • 1 cup Shredded lettuce or cabbage
  • 1 avocado Avocado, sliced or diced
  • 1/2 cup Grated cheddar, Monterey Jack, or vegan cheese
  • 1/2 cup Salsa
  • 1/2 cup Sour cream, vegan sour cream, or unsweetened plant-based yogurt
  • 1/4 cup Fresh cilantro, chopped
  • as needed for serving Lime wedges

Method
 

Step-by-Step
  1. Press the tofu for 10-15 minutes, then crumble it into small irregular pieces. Heat the oil in a large skillet over medium heat and cook the onion and red bell pepper for 5-7 minutes, until softened.
  2. Add the garlic, chipotle paste, cumin, smoked paprika, chili powder, oregano, and salt. Stir for about 30 seconds, just until the garlic is fragrant and the spices coat the vegetables.
  3. Add the crumbled tofu and tomato paste. Cook for 4-6 minutes, stirring occasionally, until the tofu is well coated and beginning to brown.
  4. Stir in the chopped tomatoes and drained beans. Simmer the mixture uncovered for 10-15 minutes, stirring occasionally, until thick enough to spoon into tortillas without running.
  5. Stir in the lime juice and taste the filling. Adjust the salt and chipotle heat as needed, simmering a few extra minutes if the mixture still seems watery.
  6. Warm the tortillas briefly in a dry skillet or microwave so they become flexible. Place rice, tofu filling, lettuce or cabbage, avocado, cheese, salsa, sour cream, and cilantro in the center of each tortilla.
  7. Fold the sides of each tortilla inward, then roll tightly from the bottom to enclose the filling. For a crisp finish, place the burritos seam-side down in a lightly oiled skillet and toast for 1-2 minutes per side.
  8. Serve the burritos hot with lime wedges and extra salsa. Slice them in half if desired, taking care to support the filling as you cut.

Notes

Pressing the tofu helps it brown and keeps the filling from becoming loose. Cook the tomato and bean mixture until quite thick before assembling. Use one tablespoon of chipotle paste for moderate spice and two tablespoons for a hotter filling. Refrigerate leftovers in an airtight container for up to 3 days, keeping fresh avocado and lettuce separate when possible.