EASY TOFU BEAN BURRITOS

EASY TOFU BEAN BURRITOS image

Yield Makes 16 burritos

Number Of Ingredients 8

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1-14 ounce package of Extra Firm Tofu, finely chopped
1 jar (16 ounces) chunky salsa
1 can (16 ounces) red or pinto beans, drained and rinsed
1 can (4 ounces) chopped green chilies, drained
1 dash bottled taco seasoning
16 whole wheat flour tortillas (10 inches), warmed
1 pound extra-sharp cheddar cheese, cut into 5-inch x 1/2-inch strips
Optional: 1/3 cup chopped fresh cilantro, 1/2 cup sliced black olives

Steps:

In a large skillet or saucepan, combine tofu, salsa, beans, chilies, seasoning and optional cilantro and black olives. Bring to a boil. Reduce heat; simmer, uncovered, for 5-10 minutes or until heated through. Spoon about 1/3 cup onto the side of each warmed tortilla; place cheese strip on top. Fold edge of tortilla nearest filling over to cover. Fold ends of tortilla over filling and roll up. Wrap individually in aluminum foil and store in zip-lock freezer bag in freezer. Freeze for up to 2 months. To use: Preheat oven to 350 degrees. Put foil-wrapped burritos on a baking sheet. Bake for 50 minutes or until heated through. If thawed, bake for 25-30 minutes. Microwave directions: Unwrap foil packet. Wrap burrito in paper towel. Microwave each burrito on high for 1-1/2 minutes.