Happy Father’s Day! Here’s a hearty meal to consider!
“How much longer?” Hubby wants to know. I got him right from the start with the whafting smell of grilled green peppers, red onions, and Mexican squash, with a drop of oil and fresh lime juice.
It’s very hot in the kitchen. It’s been a gruelingly hot day, the pizzas for the kids, long ago eaten, have really heated up the kitchen and I now have three burners going: my grill pan with the peppers et al, a saucepan with the tofu, rice, and black beans with salsa, and a third that I am warming tortillas over and flipping with my toast tongs. “Almost done.” I say.
I hand him a plate of two enormous, barely rollable burritos.
“Can I eat these or do you need to take a picture?”
“Go ahead. I’m photographing mine!”
“Whoa…incredible” in the background as I photograph
Here’s how mine looked pre-wrap:
I added grated sharp cheddar, rolled, and topped with guacamole (mashed avocado, lime juice and salt) and home made salsa.
These really were incredibly good. I stopped by a Good Earth Natural Foods store earlier in the day and picked up some spicy baked tofu. It was firm and smoky and perfect for this dish. Along with black beans and some left over rice, my favorite home salsa, smoky grilled veggies and tangy sharp cheddar cheese, it was the best burrito I ever had! A hearty Father’s Day dish!
Black Bean, Tofu & Grilled Veggie Burrito (serves 3-4):
Flour tortillas (I used TJ’s homemade)
8oz seasoned baked firm tofu
15 oz tin of black beans, rinsed
1/2 cup leftover cooked rice
1 large tomato, chopped
1/2 red onion, chopped
1/2 jalapeno, chopped
6 green olives,chopped
1/2 zucchini, chopped
fresh lime juice
1/3 cup cilantro, chopped
Your favorite salsa
1 green bell pepper, sliced
1 red onion, sliced
To make the salsa, mix together all the fresh items and add a little of your favorite salsa as a base. Mix together. You can vary the veggies as desired – the recipe shows what I used this time.
Combine the black beans, tofu, and rice in a saucepan with your favorite salsa. Heat slowly until combined.
Make the guacamole by mashing one large avocado with salt and a little lime juice.
Grill the veggies in a grill pan wipe with a tiny amount of olive oil. Add lime juice if they become too dry. Grill, turning occasionally, until cook and lightly charred.
I heated the tortillas over a gas flame using wooded toast tongs to flip them. This is fast and easy and they get a little charred but don’t dry out. Alternately, you can heat them for a few minutes in the oven at 200.
Fill each tortilla with the bean-tofu mix, topped by the grilled veggies, and the homemade salsa. Add grated cheese if desired and roll into a burrito. Spread the top very thinly with guacamole and pile on the homemade salsa. Serve with sour cream, if desired.