This Tex-Mex favourite is given a new twist by adding crumbled tofu. Vegans can use grated vegan cheese-style block and serve the burritos with non-dairy soya or coconut yoghurt.
Ingredients
- 2 tbsp olive oil
- 1 large red onion, chopped
- 3 garlic cloves, crushed
- 1 red (bell) pepper, deseeded and diced
- 1 yellow (bell) pepper, deseeded and diced
- 1 jalapeño chilli, diced
- 1 tsp smoked paprika
- ½ tsp ground cumin
- 12 oz (350 g) ripe tomatoes, chopped
- 14 oz (400 g) can black beans, rinsed and drained
- 4 large soft tortillas
- 1 small bunch of spring onions (scallions), chopped
- 7 oz (200 g) extra-firm or firm tofu, pressed
- 2 oz/½ cup (50 g) grated Cheddar or Monterey Jack cheese
- Few sprigs of coriander (cilantro), chopped
- Salt and freshly ground black pepper
- lime wedges, natural yoghurt and guacamole, to serve
