Tofu and Bean Burritos with Pineapple Salsa

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 406.1
  • Total Fat: 14.6 g
  • Cholesterol: 1.5 mg
  • Sodium: 628.0 mg
  • Total Carbs: 65.2 g
  • Dietary Fiber: 14.7 g
  • Protein: 26.6 g

View full nutritional breakdown of Tofu and Bean Burritos with Pineapple Salsa calories by ingredient
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From Cook Yourself Thin chicken recipe made vegetarian From Cook Yourself Thin chicken recipe made vegetarian
Number of Servings: 4


    For the Tofun and Bean Burritos:
    1 cup fresh or frozen corn kernels
    1 (15.5 ounce) can black beans
    1.5 tbsp fresh lime juice
    1 tsp mince fresh jalapeno (optional)
    1/4 tsp salt
    1/8 tsp cayenne pepper
    1 block firm tofu
    3 peppercorns
    1 carrot, sliced
    1 bay leaf
    3 medium tomatoes, 2 quartered 1 diced
    1 white onion, quartered
    6 garlic cloves
    1 1/2 tsp vegetable oil
    4 medium tortillas
    1/4 cup shredded low fat cheddar
    1/4 cup shredded iceberg lettuce

    For the Pineapple Salsa:
    1 cup ripe pineapple, chopped
    1/4 cup red onions chopped
    1/4 cup roasted red bell pepper chopped
    1 tbsp fresh cilantro chopped
    1 tbsp fresh lime juice


1. Heat a medium skillet over medium heat. Add the corn and cook, shaking the pan occasionally, until browned, about 5 minutes. Transfer to a medium bowl. Add beans, cilantro, lime, jalapeno (optional), salt, and cayenne and stir until well mixed; set aside.
2. Put the tofu, peppercorns, carrot, bay leaf, and 3 of the garlic cloves in a large saucepan and add enough water to cover by 2 inches. Bring to a boil, then simmer over medium heat until cooked through about 25 minutes. Let cool slightly in the broth. Remove the tofu from the broth, and remove the skin and bones. Shred the tofu into small pieces, and return the meat to the broth.

3. Put the quartered tomatoes, onion, and garlic in a blender and blend until smooth. Heat the oil in a large, deep skillet over medium-high heat. Add the tomato mixture and cook, stirring until thickened and fragrant about 5 minutes. Using a slotted spoon, transfer the shredded tofu to the tomato mixture. Stir until well mixed.

4 Heat a large skillet over medium heat. Warm the tortillas, one at a time until pliable, about 1 minute. Divide the cheese, lettuce, diced tomato, bean mixture, and tofu with its sauce among the tortillas, spreading the ingredients in a line down the center. Fold in the top and bottom then roll in the sides. Serve immediately.

5. To make the pineapple salsa: Place all the ingredients in a bowl and mix together set aside.

Number of Servings: 4

Recipe submitted by SparkPeople user KEEKBEAN.

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