Tofu, Black Bean & Corn Burritos

You know what's tricky?? Showing off a delicious burrito!

I'd like to take this opportunity to welcome myself back from my mini-vacation, aka the good life. Oh hey reality, nice to see you again. You sorta suck. Not completely, but comparatively speaking you just can't hang. With your responsibility. And your schedules. I'm not getting any younger people! Reality, you're just sucking the life outta me here!


But let's just all calm down for a moment and focus on burritos. Because they can take away our lives, but they will never take our freedom.... to eat burritos.


Aaaaathankyou, aaaathankyou, aaaathankyou.


Let me admit here first that I rarely ever cook with tofu unless I'm throwing it in a stir fry. It's just one of those foods that is for some reason perplexing to me. I can't take it out of it's element without feeling slightly uncomfortable myself. It's the texture. I'm terrified of the texture (eee-aaa-eee-ooo). Something about this recipe works though. It's mush, but in all the right ways. Spicy, yet flavorful mush. With a slight crisp of corn and fresh lettuce.


Soundtrack: Four Tet (Saw this guy this weekend and it was fan-friggin-tastic)

Tofu, Black Bean & Corn Burritos
Serves: 3-4


1 clove garlic, chopped
1 red bell pepper, cut into large strips
1 medium onion, wedged into eighths
splash of chicken stock (or vegetable!)
1 package extra-firm tofu, pressed for 20 minutes and cut into small pieces
1 c. sweet corn, cut from the cob (preferred!) or canned
1 c. black beans
1 tsp coriander
1 tsp chili powder
1 tsp chipotle seasoning
3 tbsp hot salsa
EVOO
Salt & Pepper
3-4 flour tortillas
cheddar cheese
romaine lettuce, chopped


Drizzle EVOO in a medium saute pan and heat over medium heat. Add garlic and toast until it begins to brown. Add onions and bell peppers, season with salt and pepper, and saute until cooked (about 7-10 minutes). Remove to a bowl and cover.


Splash chicken stock into the saute pan to wet the bottom. Add tofu, beans, and corn. Cook in stock for 1 minute. Season with coriander, chipotle, chili powder, salsa, and salt & pepper. Cook about another 5 minutes until heated throughout.


Meanwhile, heat tortillas in a fry pan until warmed. Into each tortilla, scoop a healthy amount of tofu, corn & beans. Top with sauteed onions and peppers, cheese and lettuce. Wrap into a burrito and serve!

Saute stuff!

Filling!

All wrapped up and ready to go!

Eek! My insides!

(Mine fell all apart... eyes to big for my tortilla)