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

Introduction

These tofu burritos are a delicious and satisfying plant-based meal packed with flavorful rice, smoky beans, and crispy seasoned tofu. Easy to make and customizable, they’re perfect for a hearty lunch or dinner that everyone will enjoy.

Ingredients

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

Instructions

1. Step 1: Cook the rice by bringing 1 cup water, rinsed jasmine rice, and 1/2 tsp kosher salt to a boil in a small pot. Reduce heat to low, cover, and simmer until water is absorbed and rice is tender, about 15 minutes.
2. Step 2: Heat 1 tbsp oil in a small pot over medium heat. Add chopped onion and 2 chopped 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 tsp chipotle chiles, 1 tsp kosher salt, 1/2 tsp ground cumin, 1/2 tsp oregano, and bay leaf. Bring to a simmer, then reduce heat to low and cook until thickened, 8 to 10 minutes, stirring occasionally.
4. Step 4: Press tofu very dry with paper towels and crumble into large pieces using a fork or knife.
5. Step 5: In a large skillet over medium heat, warm 1 tbsp oil. Add tofu crumbles and cook undisturbed until browned and crispy on the bottom, about 8 to 10 minutes. Stir if tofu begins to brown too much.
6. Step 6: Reduce heat to medium-low. Add 1 finely chopped garlic clove and cook, stirring, until fragrant, about 1 minute. Stir in 4 tsp chipotle chiles, tomato paste, chili seasoning, cumin, and salt to coat tofu.
7. Step 7: Pour in vegetable stock and lime juice. Cook, stirring occasionally, until sauce reduces and coats tofu, 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: Add chopped cilantro and lime zest to the cooked rice, then fluff with a fork.
10. Step 10: Lay tortillas on a clean surface. Spread a layer of cilantro-lime rice on the bottom third of each tortilla. Add a layer of pinto beans using a slotted spoon, followed by the tofu mixture.
11. Step 11: Top with lettuce, sour cream, salsa, and cheese as desired. Fold the left and right sides over the filling, then fold the bottom edge up and roll tightly to enclose the filling. Cut in half if preferred and serve.

Tips & Variations

• Press tofu for at least 15 minutes to remove excess moisture for crispier texture.
• Use canned black beans instead of pinto beans for a different flavor.
• Add avocado slices or guacamole for creaminess.
• For a spicier burrito, increase the amount of chipotle chiles or add hot sauce.
• Use whole wheat or gluten-free tortillas to suit dietary preferences.

Storage

Store any leftover tofu, beans, and rice separately in airtight containers in the refrigerator for up to 3 days. Reheat in a skillet over medium heat until warmed through or in the microwave. Assemble fresh burritos for best texture. Tortillas are best used the day they’re warmed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze tofu burritos?

Yes, you can freeze assembled burritos wrapped tightly in foil or plastic wrap. Freeze for up to 2 months. Reheat in the oven or microwave before serving.

What can I use instead of chipotle chiles in adobo?

If you don’t have chipotle chiles, substitute with smoked paprika and a bit of chili powder for a smoky, mildly spicy flavor.

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

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★★★★★

4.8 from 113 reviews

These flavorful Tofu Burritos combine seasoned crumbled tofu, spiced pinto beans, and fragrant cilantro-lime rice wrapped in warm tortillas, making a satisfying and protein-packed vegetarian meal perfect for lunch or dinner.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 2 burritos 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Mexican
• Diet: Vegetarian

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-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

Tofu

• 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

Assembly

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

Instructions

1. Cook Rice: In a small pot, combine water, rinsed jasmine rice, and kosher salt. Bring to a boil, then reduce heat to low, cover, and simmer until rice is tender and water is absorbed, about 15 minutes. Remove from heat and let stand covered.
2. Prepare Beans: In another small pot over medium heat, heat the neutral oil. Add finely chopped onion and garlic, cooking and stirring occasionally until softened and translucent but not browned, about 5 minutes.
3. Simmer Beans: Add the pinto beans with their reserved liquid, 1/4 cup water, finely chopped chipotle chiles, kosher salt, ground cumin, oregano, and bay leaf to the pot. Bring to a simmer, then reduce heat to low and cook, stirring occasionally, until thickened, about 8 to 10 minutes.
4. Prepare Tofu: Press the tofu very dry using paper towels. Using a fork or paring knife, crumble the tofu into large pieces.
5. Brown Tofu: Heat oil in a large skillet over medium heat. Add tofu crumbles and cook undisturbed until browned and crispy on the bottom, about 8 to 10 minutes. Stir if tofu begins to brown too much.
6. Add Tofu Seasonings: Reduce heat to medium-low. Add garlic and cook, stirring, until fragrant, about 1 minute. Stir in chipotle chiles, tomato paste, chili seasoning, cumin, and salt to coat tofu evenly.
7. Finish Tofu Sauce: Pour in low-sodium vegetable stock and fresh lime juice. Cook, stirring occasionally, until the sauce is reduced and tofu is well coated, about 5 minutes. Remove from heat.
8. Warm Tortillas: Place tortillas between dampened paper towels and microwave until warm and pliable, about 30 seconds.
9. Prepare Rice: Add chopped cilantro and lime zest to the cooked rice and fluff gently with a fork to combine.
10. Assemble Burritos: Lay tortillas flat on a clean work surface. Spoon a layer of cilantro-lime rice onto the bottom third of each tortilla. Using a slotted spoon, add a layer of the pinto beans. Top with cooked tofu. Add desired amounts of shredded iceberg lettuce, sour cream, salsa, and shredded Mexican cheese.
11. Roll Burritos: Fold left and right sides of the tortilla over the filling. Then fold the bottom over the filling and roll upward, keeping the filling secure with your hands. Cut in half if desired. Serve immediately.

Notes

• Pressing tofu well helps achieve a firmer texture and better browning.
• Adjust chipotle chiles quantity to control spiciness according to preference.
• If preferred, brown rice can be used but will require longer cooking time.
• For a vegan option, omit sour cream and cheese or use plant-based alternatives.
• Leftover fillings can be stored separately and assembled fresh to maintain tortilla softness.

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