Tofu Chorizo and Potato Burrito
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This vegetarian burrito is excellent for meal prepping, it holds up perfectly in the fridge for up to 4 days or freezes super well!
The Burrito Ingredients
- .75 lb Russet potatoes
- 1 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1/2 teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon smoked paprika
- Salt
- Pepper
- 1 tbsp adobo peppers (from a can)
- 1 clove of garlic
- Pinto beans
- 4 oz colby jack cheese
- 2 oz sharp cheddar
- 1 recipe tofu chorizo (ingredients below)
Tofu Chorizo Ingredients:
- 1 block of extra firm tofu 13.5 oz
- 2 tbsp olive oil
- 2 tbsp soy sauce
- 1 tbsp chili powder
- 2 tsp smoked paprika
- 1 tbsp apple cider vinegar
- 1/8 tsp cloves
- 1/4 tsp coriander
- 1/4 tsp cumin
- 1/2 tsp black pepper
- 1 tsp oregano
- 1 tsp garlic powder
- Preheat your oven to 350.
- Crumble your tofu in a bowl, then add the oil and seasonings and mix well.
- Spread the tofu on a sheet pan and bake for 25 mins, careful not to burn it.
- Wash the potatoes and then cut them into small cubes.
- Add the cubed potatoes to a large saucepan and cover with cold water to about one inch above the potatoes. Add a pinch of salt.
- With the saucepan uncovered, bring the water to a boil, then cook for an additional minute or two to parboil the potatoes.
- test the potatoes for doneness with a fork. The flesh should feel slightly firm, but softer and more tender than before cooking. The potatoes should not be mushy.
- Drain the potatoes and let cool for about 5 minutes.
- Heat 1 tbsp olive oil and 1 tbsp butter in a wide skillet over medium heat. When the oil is hot, add the potatoes, season with salt and pepper, and toss to coat with the oil. Cook the potatoes, without stirring, for about 6 minutes so the bottoms become nicely browned and crispy, then add ¼ cup of water, mix and cover. Continue cooking until tender ( another 10 mins or so). If your bottoms start burning, you can add more water as needed to steam the potatoes as you fry them.
- Drain the pinto bean can, reserving ¼ cup of liquid. Add the liquid and the beans to a blender with the adobo peppers and blend (I usually freeze what’s left of the can of peppers in tablespoon increments on a parchment paper, then bag in a freezer safe reusable bag or container, to use in recipes like this). Season to taste.
- To assemble the burritos, lay out the tortillas and spread them with the pinto beans. Top that with the chorizo, then the potatoes. Finish off with 1/6th of your cheese.
- Roll the burritos up and bake in the oven or air fryer for 6 – 8 mins on 350, or bake in the oven at 375 for 6-8 mins.
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