Ingredients
Equipment
Method
- Pressure cook black beans: rinse the dried black beans and place inside the instant pot with about 3 inches of water covering them. Throw in a bay leaf, veggie bouillon or some dried onion flakes if you like. Cook on high pressure for 25 minutes, then do a 15 minute natural pressure release, followed by a quick release.
- Drain off most of the water, about 80%, then return the pot. Remove the bay leaf, if using, and add any additional seasonings you like. Either mash the beans with a potato masher, or blend them up to your desired consistency with an immersion blender. Set aside.
- Bake the tofu while the beans cook: preheat oven to 425F and line 1 to 2 large baking trays with parchment paper. Shred the blocks of tofu into a large bowl and season with about 2 to 3 tbsp of spices: cumin, chili powder, smoked paprika, garlic powder, onion powder, and salt. You could also use taco seasoning. Spread the shredded tofu onto the baking sheets and bake in the oven for 30 to 40 minutes, tossing halfway. You want them to be golden brown, firmed up, and slightly crispy.
- Sauté the veggies: Chop the bell peppers, onion and zucchini and warm a splash of water or oil in a large frying pan. Add the veggie to the pan and cook uncovered over medium-high heat for 4 to 6 minutes, until just becoming tender and fragrant. Add in the nutritional yeast and season however you’d like! Remove the veggies from the pan.
- Once the tofu has firmed and crisped up in the oven, transfer them to the same pan you used to cook the veggies. Add in the package of taco seasoning and add the recommended amount of water according to the package directions. Heat through until thickened and slightly saucy.
- Measure out the components: Using a food scale, measure out the total amounts in grams of the baked beans, shredded tofu, and cooked veggies. Then, divide the amounts by 10 and you have your amount you need to allocate to each burrito.
- Assemble the burritos: One burrito at a time, add a serving of the beans, tofu and veggies, and top with ¼ cup of salsa (assuming you’re using a 650ml jar). Roll up the burritos and wrap each one in parchment paper or aluminum foil.
- The burritos will keep in the fridge for 3 to 4 days, but my recommendation is to keep them in the freezer until you’re ready to eat them. Microwave for 4 to 5 minutes or air fry at 375℉ 30 minutes (that’s my preferred method so the tortillas get a bit crispy and browned). If you decide to store some of them in the fridge, my preferred heating method is to dry fry them in a frying pan over medium heat, turning over to brown each side of the burrito, about 5 to 6 minutes total.
Video
Notes
Serves 10. Macros may differ depending on ingredients you use:
- Calories: 517
- Protein: 34g
- Carbs: 82g
- Fats: 11g