Tofu Burritos with Cilantro-Lime Rice and Spicy Pinto Beans Recipe

Introduction

This tofu burrito recipe is a flavorful and satisfying meal perfect for any day of the week. Packed with seasoned tofu, pinto beans, and cilantro-lime rice, it offers a delicious plant-based twist on a classic favorite.

Ingredients

• 1 cup water
• 1/2 cup jasmine rice, rinsed
• 1/2 teaspoon kosher salt
• 1 tablespoon neutral oil
• 1 small yellow onion, finely chopped
• 2 garlic cloves, finely chopped
• 1/2 teaspoon dried oregano
• 1 (15.5-ounce) can pinto beans, liquid reserved
• 1/4 cup water
• 2 teaspoons finely chopped chipotle chiles in adobo sauce
• 1 teaspoon kosher salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon Mexican or Italian oregano
• 1 bay leaf
• 1 (14-ounce) package extra-firm tofu, drained
• 1 garlic clove, finely chopped
• 4 teaspoons finely chopped chipotle chiles in adobo sauce
• 1 tablespoon tomato paste
• 1 teaspoon chili seasoning
• 1/2 cup low-sodium vegetable stock
• 1 tablespoon fresh lime juice
• 2 large tortillas
• 1/4 cup loosely packed fresh cilantro, coarsely chopped
• 1 lime, zested
• Shredded iceberg lettuce, sour cream, salsa, and shredded Mexican cheese, for serving

Instructions

1. Step 1: Combine 1 cup water, rinsed jasmine rice, and 1/2 teaspoon kosher salt in a pot. Bring to a boil, then cover and simmer on low until water is absorbed and rice is tender, about 15 minutes.
2. Step 2: Heat 1 tablespoon neutral oil in a small pot over medium heat. Add finely chopped onion and 2 garlic cloves; cook, stirring occasionally, until softened but not browned, about 5 minutes.
3. Step 3: Add pinto beans with their liquid, 1/4 cup water, 2 teaspoons chipotle chiles, 1 teaspoon kosher salt, 1/2 teaspoon cumin, 1/2 teaspoon oregano, and bay leaf. Bring to a simmer, reduce heat to low, and cook, stirring occasionally, until thickened, 8 to 10 minutes.
4. Step 4: Press tofu dry with paper towels and crumble with a fork or knife into large pieces.
5. Step 5: Heat oil in a large skillet over medium heat. Add crumbled tofu and cook undisturbed until browned and crispy on the bottom, about 8 to 10 minutes, stirring if it browns too quickly.
6. Step 6: Reduce heat to medium-low, add chopped garlic, and cook until fragrant, about 1 minute. Stir in 4 teaspoons chipotle chiles, tomato paste, chili seasoning, cumin, and salt to coat tofu evenly.
7. Step 7: Pour in vegetable stock and lime juice. Cook, stirring occasionally, until sauce reduces and tofu is well coated, about 5 minutes. Remove from heat.
8. Step 8: Warm tortillas by placing them between damp paper towels and microwaving for about 30 seconds until pliable.
9. Step 9: Mix chopped cilantro and lime zest into the cooked rice, then fluff with a fork.
10. Step 10: Lay tortillas flat. Spread a layer of cilantro-lime rice over the bottom third of each. Using a slotted spoon, add a layer of pinto beans, then tofu. Top with shredded lettuce, sour cream, salsa, and cheese as desired.
11. Step 11: Fold left and right sides of the tortilla over the filling, then fold the bottom up and roll tightly to enclose the filling. Cut in half if preferred and serve.

Tips & Variations

• For extra flavor, marinate tofu in a mix of lime juice and chipotle sauce before cooking.
• Use brown rice instead of jasmine rice for a heartier, fiber-rich option.
• Swap pinto beans for black beans or refried beans if preferred.
• Add diced avocado or guacamole for creaminess and added nutrients.

Storage

Store burrito components separately in airtight containers in the refrigerator for up to 4 days. Assemble burritos just before serving to keep tortillas from becoming soggy. Reheat tofu, beans, and rice in a skillet or microwave before rolling. Once assembled, wrap burritos tightly in foil and warm in the oven at 350°F for 10-15 minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use soft tofu instead of extra-firm tofu?

Extra-firm tofu works best for these burritos because it holds its shape and crisps well. Soft tofu is too delicate and may break apart during cooking.

How spicy are these burritos?

The chipotle chiles in adobo add a smoky, moderate heat. You can adjust the amount to suit your taste or omit them for a milder version.

Tofu Burritos with Cilantro-Lime Rice and Spicy Pinto Beans Recipe

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★★★★★

5 from 101 reviews

• Author: lilan
• Total Time: 50 minutes
• Yield: 2 burritos 1x
• Diet: Vegetarian

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Description

This flavorful Tofu Burritos recipe features a delicious combination of seasoned pinto beans, crispy tofu, and cilantro-lime jasmine rice wrapped in warm tortillas. Perfect for a satisfying vegetarian meal, these burritos are packed with bold Mexican-inspired flavors and topped with fresh lettuce, sour cream, salsa, and shredded cheese for a complete and hearty dish.

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Ingredients

Scale 1x2x3x

Rice

• 1 cup water
• 1/2 cup jasmine rice, rinsed
• 1/2 teaspoon kosher salt

Beans

• 1 tablespoon neutral oil
• 1 small yellow onion, finely chopped
• 2 garlic cloves, finely chopped
• 1/2 teaspoon dried oregano
• 1 (15.5-oz.) can pinto beans, liquid reserved
• 1/4 cup water
• 2 teaspoons finely chopped chipotle chiles in adobo sauce
• 1 teaspoon kosher salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon Mexican or Italian oregano
• 1 bay leaf

Tofu

• 1 (14-oz.) package extra-firm tofu, drained
• 1 garlic clove, finely chopped
• 4 teaspoons finely chopped chipotle chiles in adobo sauce
• 1 tablespoon tomato paste
• 1 teaspoon chili seasoning
• 1/2 teaspoon ground cumin
• 1 teaspoon kosher salt
• 1/2 cup low-sodium vegetable stock
• 1 tablespoon fresh lime juice
• 1 tablespoon neutral oil (for cooking tofu)

Assembly

• 2 large tortillas
• 1/4 cup loosely packed fresh cilantro, coarsely chopped
• 1 lime, zested
• Shredded iceberg lettuce, for serving
• Sour cream, for serving
• Salsa, for serving
• Shredded Mexican cheese, for serving

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Instructions

1. Cook Rice: In a small pot, combine water, rinsed jasmine rice, and kosher salt. Bring to a boil, then cover and reduce heat to low. Simmer until rice is tender and water is absorbed, about 15 minutes. Remove from heat and set aside.
2. Prepare Beans: In another small pot over medium heat, heat the oil. Add the finely chopped onion and garlic, cooking until softened but not browned, about 5 minutes. Stir in dried oregano.
3. Simmer Beans: Add the pinto beans with their liquid, water, chipotle chiles, kosher salt, ground cumin, oregano, and bay leaf to the pot. Bring to a simmer, then reduce heat to low. Cook, stirring occasionally, until the mixture thickens, about 8 to 10 minutes. Remove bay leaf once cooked.
4. Prepare Tofu: Press the tofu very dry using paper towels. Break the tofu into large crumbles with a fork or paring knife.
5. Cook Tofu: Heat oil in a large skillet over medium heat. Add tofu crumbles and cook undisturbed until browned and crispy on the bottom, approximately 8 to 10 minutes. Stir gently if tofu browns too quickly. Reduce heat to medium-low.
6. Flavor Tofu: Add the finely chopped garlic to the tofu and cook, stirring, until fragrant, about 1 minute. Stir in chipotle chiles, tomato paste, chili seasoning, ground cumin, and kosher salt, coating tofu evenly.
7. Simmer Tofu Sauce: Pour in the vegetable stock and fresh lime juice. Cook, stirring occasionally, until the sauce reduces and tofu is nicely coated, about 5 minutes. Remove from heat.
8. Warm Tortillas: Place tortillas between dampened paper towels and microwave for about 30 seconds until warm and pliable.
9. Prepare Cilantro-Lime Rice: Add chopped cilantro and lime zest to the cooked rice, then fluff gently with a fork to combine.
10. Assemble Burritos: Lay tortillas flat on a clean surface. Spread a layer of cilantro-lime rice on the bottom third of each tortilla. Using a slotted spoon, add a layer of the seasoned pinto beans. Top with the prepared tofu mixture, then add lettuce, sour cream, salsa, and shredded cheese as desired.
11. Roll Burritos: Fold the left and right sides of the tortilla over the filling. Fold the bottom edge over and roll upwards firmly to enclose the filling. Cut in half if desired, and serve immediately.

Notes

• Pressing tofu before cooking is essential to achieving a crispy texture that holds the flavors well.
• Using chipotle chiles in adobo sauce adds smoky heat; adjust the quantity to your spice preference.
• Warming tortillas before assembly keeps them pliable and prevents cracking.
• For a vegan version, substitute sour cream and cheese with plant-based alternatives.
• Leftover filling can be stored in the refrigerator for up to 3 days and reheated for quick burritos.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Mexican

Keywords: tofu burritos, vegetarian burritos, Mexican tofu recipe, pinto beans, cilantro lime rice, chipotle tofu, plant-based burritos