Tofu,black bean and corn chili burrito

Name: Tofu,black bean and corn chili burrito
Cuisine: American
Ingredients: 1 can (about 15 ounces) black beans,rinsed and drained; 1 can (about 14 ounces) diced tomatoes with green pepper,celery and onion; 8 ounces firm tofu,crumbled; 1 cup mild prepared salsa; 1 cup vegetable broth; 1/2 cup frozen corn; 1 tablespoon chili powder; 1 teaspoon ground cumin; 1/2 teaspoon ground chipotle pepper; 1/2 teaspoon dried Oregano; 2 cups cooked rice; 8 (6 inch) flour tortillas; Optional toppings;sliced avocado,sour cream,lettuce and/or chopped fresh cilantro

Richard Scott Cunningham @cook_6161171

Tofu,black bean and corn chili burrito

Richard Scott Cunningham @cook_6161171

Saved

Ingredients

1 can(about 15 ounces) black beans,rinsed and drained
1 can(about 14 ounces) diced tomatoes with green pepper,celery and onion
8 ouncesfirm tofu,crumbled
1 cupmild prepared salsa
1 cupvegetable broth
1/2 cupfrozen corn
1 tablespoonchili powder
1 teaspoonground cumin
1/2 teaspoonground chipotle pepper
1/2 teaspoondried Oregano
2 cupscooked rice
8 (6 inch)flour tortillas
Optional toppings;sliced avocado,sour cream,lettuce and/or chopped fresh cilantro

Saved

Steps

1

Combine beans,tomatoes,tofu,salsa,broth,corn,chili powder,cumin,chipotle pepper and oregano in crock-pot slow cooker; stir to blend. Cover.
2

Cook on low 8 hours or on high 4 hours.
3

Top each tortilla with about 11/4 cups bean mixture. Fold short ends of each tortilla over part of filling then roll up jelly-roll style.
4

Serve with desired toppings.
5

Stir rice into bean mixture. Cover; cook on high 15 minutes.