Yield: 6 burritos
Time: 30 minutes total
2 tablespoons avocado oil, divided
1 (14 ounce) package extra-firm water-packed tofu, drained and crumbled
2 teaspoons chili powder
1 teaspoon ground cumin
1/4 teaspoon salt
1 (15 ounce) can reduced-sodium black beans, rinsed
1 cup frozen corn, thawed
4 scallions, sliced
1/2 cup prepared fresh salsa
1/4 cup chopped fresh cilantro
6 (8 inch) whole-wheat tortillas or wraps
Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add tofu, chili powder, cumin and salt; cook, stirring, until the tofu is nicely browned, 10 to 12 minutes. Transfer to a bowl.
Add the remaining 1 tablespoon oil to the pan. Add beans, corn and scallions and cook, stirring, until the scallions have softened, about 3 minutes. Return the tofu to the pan. Add salsa and cilantro; cook, stirring, until heated through, about 2 minutes more.
If serving immediately, warm tortillas (or wraps), but if freezing do not warm them. Divide the bean mixture among the tortillas, spreading evenly over the bottom third of each tortilla. Roll snugly, tucking in the ends as you go. Serve immediately or wrap each burrito in foil and freeze for up to 3 months.
To heat in the microwave: Remove foil, cover with a paper towel and microwave on High until hot, 1 1/2 to 2 minutes.
To heat over a campfire: Place foil-wrapped burrito on a cooking grate over a medium to medium-hot fire. Cook, turning once or twice, until steaming hot throughout, 5 to 10 minutes if partially thawed, up to 15 minutes if frozen.
Source: Eating Well