Ridiculously Healthy Burritos..Wait!..They're Good!

2 Tbsp olive oil
1 package extra firm tofu
1 medium zucchini
1 medium carrot
1 medium onion
1 clove garlic
1 large handful of spinach
1 large handful of mushrooms
1 4 oz can chopped green chile peppers
1 15 oz can black beans, drained
Mexican seasoning mixture below OR pre-packaged taco seasoning
Mexican style rice OR pre-packaged rice
1 8 oz package cheddar cheese
6 large tortillas
Reduced fat sour cream (optional)

Cook rice, mix the Mexican seasonings together and prepare tofu** for cooking. Dice tofu into very small pieces and mix with the chile peppers. Pulverize the veggies in a food processor. Slightly mash the beans.

Heat oil in a large skillet, add the veggies and about half of the spices and cook until semi-tender, about 4 minutes. Add the beans, tofu mixture and remaining spices, cook for about 4 – 5 minutes. Add the cooked rice and heat through, mixing well.

Roll the mixture into tortillas with cheese & sour cream. This recipe makes about 10 good sized burritos.

Here's how many veggies went into this recipe! Plus tofu and whole grain brown rice, sneaky nutrition all wrapped up in yummy comfort food!

Mexican Seasoning*
1 Tbsp. Chili Powder
1/2 tsp. Garlic Powder
1/4 tsp. Onion Powder
1/4 tsp. Crushed Red Pepper Flakes
1/4 tsp. Dried Oregano
1/2 tsp. Paprika
1 1/2 tsp. Ground Cumin
1 tsp. Salt
1 tsp. Black Pepper


Mexican Style Rice
1 cup whole grain brown rice
1 14 oz can vegetable broth
1 15 oz can tomato sauce
½ tsp onion powder
1 tsp garlic powder



* The seasoning recipe originated at the Food Renegade and I tweaked the amount of garlic powder. :)

** If you are new to tofu please watch the video in the sidebar for information.



Tips & Comments
I do NOT recommend cooking whole grain brown rice in a steamer unless you have a lot of time. It took about 1 ½ hours....yikes...

Whole wheat tortillas can be a little brittle when you try to roll them. To make them more pliable for rolling, cover them with a damp paper towel before microwaving.


This recipe is linked up with:
WanderFood Wednesday, Real Food Wednesdays,What's Cooking Wednesday, No Whine Wednesday, Pennywise Platter Thursdays, Lisa's Gluten Free Blog Hop, Make It From Scratch, The Ultimate Recipe Swap, Simple Lives Thursdays, Vegetarian Foodie Fridays, Food On Fridays, Fight Back Friday, Foodie Friday