These meatless burritos make a great weekday lunch or quick dinner at home. They are packed with wholesome ingredients – black beans, cauliflower and tofu – and seasoned with tex-mex spices. My favourite way to serve them is topped with cheese and grilled in the oven until crispy on the outside (like chimichangas but without the deepfry!)

Whip up a whole bunch of these on a quiet Sunday afternoon, wrap individually in foil and freeze. Let defrost and toast in a sandwich press or bake in the oven until crispy.

 

Black Bean & Tofu Burritos
Recipe adapted from Fit Men Cook
Makes 8

350g pack of extra firm tofu
1 tsp cumin
1 tsp cayenne/chilli
1 Tbsp oregano
1/2 red onion, diced
2 cloves garlic, minced
1 large red pepper, diced
1/2 small head cauliflower, minced in food processor into ‘rice’
2 large tomatoes, diced
1 can black beans
bunch cilantro, chopped

8 wholewheat homemade tortillas
1/3 cup mozzarella cheese, grated
sea salt & pepper to taste

Guacamole:

1 avocado, mashed
1 tomato, diced
green onion, diced
cilantro, chopped
fresh lime
salt & pepper to taste

Chop tofu into cubes and toss with cumin, chilli, oregano, salt and pepper. Heat a pan with a dash of oil over medium heat. Add onion, garlic and the seasoned tofu. Cook until tofu has browned, then toss in the red pepper. Mix in cauliflower rice, black beans, tomatoes  and half the cilantro.

Spoon black bean and tofu mix onto a tortilla, top with remaining cilantro and cheese. Carefully fold in the sides of the tortilla, then roll it up. Repeat until all of the tortillas have been filled. Optional: wrap in foil and freeze.

When ready to eat the burritos, place them in the lightly greased pan, drizzle with olive oil and top with cheese. Bake in a preheated oven for 20 minutes at 400˚F, or until the outside is golden and crispy to touch.

Mix together the guacamole ingredients and serve on top of the warm, crispy burritos.