Mexican Bean & Tofu Burritos
Spicy tomatoes, kindey beans and tofu wrapped in a tortilla.
Serves: 6
Preparation: 15 mins
Cooking: 30 mins
Â
Ingredients
- 1 tbsp sunflower oil
- 1 onion, chopped
- 2 cloves of garlic, finely chopped
- 1 green pepper, chopped
- 1 red pepper, chopped
- 1 x 150g pack Cauldron Organic Marinated Tofu Pieces
- ½ tsp hot chilli powder
- ¾ tsp ground cumin
- 2 tsp dried oregano
- 1 x 400g tin whole peeled tomatoes
- 150g mushrooms, sliced
- 1 x 410g tin kidney beans, rinsed & drained
- 1 large tbsp tomato purée
- 150ml vegetable stock
- 1 tbsp brown sugar
- ¾ tsp salt
- Freshly ground black pepper
- To Serve:
8 flour tortillas, warmed - Grated cheese (Remove for Vegan recipe)
- Sour cream (Remove for Vegan recipe)
Method
- Heat oil in a large saucepan on a medium to high heat. Add onion, garlic, green and red peppers and sauté until soft and starting to turn a golden colour ( approx. 8-10 minutes).
- Add the chilli powder, cumin and oregano to the onion. Continue cooking for 1 minute then add the sliced mushrooms and cook for a further 2 minutes.
- Add the tomatoes, tomato purée, kidney beans, vegetable stock, brown sugar, salt and pepper.
- Bring to the boil and then reduce the heat to low and simmer for 10 minutes.
- Add the Marinated Tofu Pieces and continue to simmer for a further 10 minutes until all the juices have reduced down to a thick stew.
- To Serve :
Place a warm tortilla on a serving plate. Spoon the sour cream down the middle of a tortilla, then sprinkle a good handful of grated cheese on top of the sour cream. Spoon hot bean and tofu mixture on top of the cheese. Fold the 2 free sides of the tortilla over the filling. Flip the enchilada over and serve.
