Tofu Burritos with Cilantro-Lime Rice and Pinto Beans Recipe

Introduction

This tofu burrito recipe is a flavorful and satisfying plant-based meal that even meat lovers will enjoy. Packed with seasoned tofu, pinto beans, and cilantro-lime rice, these burritos are perfect for a quick lunch or a cozy dinner.

Ingredients

• 1 cup water
• 1/2 cup jasmine rice, rinsed
• 1/2 teaspoon kosher salt
• 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
• 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
• 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 combining 1 cup water, rinsed jasmine rice, and 1/2 teaspoon kosher salt in a small pot. Bring to a boil, then reduce heat and simmer covered until water is absorbed and rice is tender, about 15 minutes.
2. Step 2: In another small pot over medium heat, heat the oil. Add the chopped onion and garlic, cooking until softened but not browned, about 5 minutes.
3. Step 3: Add pinto beans with their liquid, 1/4 cup water, chipotle chiles, 1 teaspoon kosher salt, cumin, oregano, and bay leaf to the onion mixture. Bring to a simmer, reduce heat to low, and cook until thickened, stirring occasionally, for 8 to 10 minutes.
4. Step 4: Press the tofu dry with paper towels and break it into large crumbles using a fork or paring knife.
5. Step 5: 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 browns too quickly.
6. Step 6: Reduce heat to medium-low and add garlic, cooking for about 1 minute until fragrant. Stir in chipotle chiles, tomato paste, chili seasoning, cumin, and salt to coat the tofu.
7. Step 7: Pour in vegetable stock and lime juice. Cook, stirring occasionally, until the sauce reduces and coats the tofu, about 5 minutes. Remove from heat.
8. Step 8: Warm tortillas by placing them between dampened paper towels and microwaving for about 30 seconds until pliable.
9. Step 9: Mix cilantro and lime zest into the cooked rice and fluff with a fork.
10. Step 10: Lay tortillas flat and spread a layer of cilantro-lime rice over the bottom third. Top with pinto beans using a slotted spoon, then add the tofu mixture. Add shredded lettuce, sour cream, salsa, and cheese as desired.
11. Step 11: Fold the left and right sides of the tortilla over the filling, then fold the bottom up and roll tightly to enclose. Cut in half if you like, and serve immediately.

Tips & Variations

• For extra flavor, toast the tortillas briefly in a dry skillet before warming them in the microwave.
• Use black beans instead of pinto beans for a different taste.
• Add avocado slices or guacamole for creaminess.
• Use gluten-free tortillas to make this recipe gluten-free.
• Press tofu for at least 30 minutes to remove excess moisture for better texture.

Storage

Store any leftover tofu burrito components separately in airtight containers in the refrigerator for up to 3 days. When ready to eat, reheat tofu and beans in a skillet and warm tortillas before assembling. Assembled burritos can be wrapped tightly and refrigerated for up to 24 hours but may become soggy over time.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use firm tofu instead of extra-firm tofu?

Extra-firm tofu works best as it holds its shape and crisps nicely. Firm tofu can be used but may be softer and less crispy when cooked.

Can I make these burritos vegan?

Yes, simply omit the sour cream and cheese or use plant-based alternatives to keep the burritos fully vegan.

Tofu Burritos with Cilantro-Lime Rice and Pinto Beans Recipe

Print Recipe

★★★★★

4.7 from 82 reviews

This vibrant and hearty Tofu Burrito recipe combines crispy seasoned tofu, zesty cilantro-lime rice, and flavorful pinto beans wrapped in warm tortillas. Perfect for a satisfying plant-based meal with bold Mexican-inspired flavors and customizable toppings.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 2 large 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-oz.) 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-oz.) 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 teaspoon ground cumin
• 1 teaspoon kosher salt
• 1/2 cup low-sodium vegetable stock
• 1 tablespoon fresh lime juice
• 1 tablespoon neutral oil (for cooking tofu)

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 the Rice: In a small pot, combine 1 cup water, jasmine rice, and 1/2 teaspoon kosher salt. Bring to a boil, then reduce heat to low, cover, and simmer until rice is cooked and water is absorbed, about 15 minutes. Remove from heat and let rest covered.
2. Prepare the Beans: In another small pot over medium heat, heat 1 tablespoon of neutral oil. Add finely chopped onion and garlic; cook, stirring occasionally, until softened but not browned, about 5 minutes. Add pinto beans with their reserved liquid, 1/4 cup water, chipotle chiles, 1 teaspoon kosher salt, cumin, oregano, and bay leaf. Bring to a simmer, then reduce heat to low and cook, stirring occasionally, until thickened, about 8 to 10 minutes. Remove bay leaf before serving.
3. Prepare the Tofu: Press tofu very dry with paper towels to remove excess moisture. Using a fork or paring knife, crumble into large pieces. Heat 1 tablespoon neutral 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.
4. Season the Tofu: Reduce heat to medium-low. Add 1 finely chopped garlic clove to tofu and cook, stirring, until fragrant, about 1 minute. Stir in chipotle chiles, tomato paste, chili seasoning, ground cumin, and kosher salt to coat tofu evenly.
5. Simmer Tofu in Sauce: Add vegetable stock and lime juice to the skillet with tofu. Cook, stirring occasionally, until the sauce reduces and tofu is well coated, about 5 minutes. Remove from heat.
6. Prepare Tortillas: Place tortillas between dampened paper towels and microwave until warm and pliable, about 30 seconds.
7. Fluff the Rice: Add fresh cilantro and lime zest to the cooked rice, then fluff gently with a fork to combine.
8. Assemble Burritos: Lay tortillas flat on a clean surface. Spread a layer of cilantro-lime rice over the bottom third of each tortilla. Using a slotted spoon, add a layer of pinto beans, followed by the tofu mixture. Top with shredded iceberg lettuce, sour cream, salsa, and shredded Mexican cheese as desired.
9. Roll Burritos: Fold the left and right sides of the tortilla over the filling. Fold the bottom edge over and roll upwards tightly to enclose the filling. Slice in half if desired and serve warm.

Notes

• Pressing the tofu thoroughly ensures it crisps well rather than steaming in the pan.
• Adjust the amount of chipotle chiles according to your preferred spice level.
• For a vegan version, substitute sour cream and cheese with plant-based alternatives.
• Warm the tortillas properly to prevent cracking during rolling.
• You can prepare the rice and beans ahead of time to speed up assembly.

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