Tofu and Black Bean Burritos

Ingredients: 

• 1 tablespoon vegetable oil, olive oil, or sesame oil
• 1 (14-oz.) block firm tofu, pressed, drained, and crumbled
• 1/2 yellow or red onion, finely chopped
• 2 tablespoons taco seasoning, or a mixture of chili powder and cumin
• 1/4 cup water
• 1 cup canned black beans, drained and rinsed
• 1 cup diced tomatoes, canned or fresh
• 4 large flour tortillas, warmed for serving
• 2 cups cooked white rice, warmed
• 2 cups chopped romaine lettuce
• 1 avocado, peeled, pitted and sliced, optional
• Chopped fresh parsley or cilantro, optional, for garnish

Method:

1. Heat oil in a large skillet over medium heat. Add tofu and onion, cooking until lightly browned and heated through, about 5-7 minutes.
2. Add taco seasoning and water, mixing well to coat. Bring mixture to a simmer and cook until slightly thickened, about 2-3 minutes.
3. Add black beans and tomatoes, and cook until just heated through, about 2 minutes. Remove from heat.
4. Fill each tortilla evenly with rice, tofu mixture, romaine lettuce, avocado slices and parsley, if using.
5. Roll each burrito tightly before serving.

Tip:

Return rolled burritos to pan, seam-side-down, and toast gently over medium-low heat on both sides, about 2-3 minutes per side.