Mouthwatering veggie burrito filled with smoky chipotle-spiced tofu & black beans, chipotle cashew cream, brown rice, and veggies.
This Smoky Chipotle Tofu Burrito is filled with flavorful spiced tofu and beans, creamy chipotle cashew cream, hearty brown rice, and cooked and fresh veggies. This is the perfect on-the-go lunch or easy weeknight dinner.
The key to a delicious and perfect burrito is all in the balance of the fillings – something smoky and salty, something slightly sweet, something creamy, and something crunchy.
The chipotle tofu and black beans bring smokiness from the roasted poblano peppers and tomatoes and sweetness from the tomatoes, tomato paste, and lemon juice.
The Chipotle Cashew Cream adds creaminess and also smokiness to the burrito.
Lastly, the sautéed bell peppers and fresh lettuce brings crunchiness and freshness.
How to Make Smoky Chipotle Tofu Burrito:
Chipotle Cashew Cream
- Soak cashews in boiling water for at least 30 minutes to soften.
- To a high-powered blender, add soaked cashews, non-dairy milk, chipotle in adobo, garlic, lemon juice, salt, sugar, paprika, and black pepper. Blend until creamy. Add 1-2 tbsp of water, if needed to help blend. Transfer cashew cream to a bowl, cover with plastic wrap, and refrigerate until ready to serve.
Chipotle Tofu and Black Beans
- Press and drain the tofu for at least 30 minutes. Preheat the oven to 425°F.
- Use your hands to crumble tofu into large chunks on to a baking sheet. Toss with 2 tsp olive oil and a dash of salt and pepper. Bake for 25 minutes.
- Add poblano pepper and tomato to a baking sheet. Roast for 35 minutes until charred and soft. Both tofu and pepper/tomato will go in the oven at the same time, so be sure to make note of when to take out tofu after 25 minutes.
- While tofu and veggies are roasting, heat a large skillet over medium high with 1 tbsp high-heat oil (avocado, grapeseed). Add sliced onion and cook for 3-4 minutes until soft and translucent. Add garlic and 1 tbsp tomato paste. Stir well and cook for 2 minutes until garlic is fragrant and tomato paste deepens in color.
- Stir in spices and cook for 1 minute until fragrant, stirring frequently to prevent burning. Add onion mixture to a high-powered blender. Once peppers and tomatoes are done, add to the blender along with the chipotle in adobo and lemon juice. Blend on high until well combined and creamy. Season with salt and pepper, as desired. Set aside.
- Heat a large skillet, preferably cast iron, with a drizzle of oil over medium high heat. Add cooked tofu and drained/rinsed black beans. Cook for a couple minutes until black beans are heated through. Pour in blended chipotle sauce and stir to combine. Cook for 3-4 minutes until slightly thickened.
Assembly
- To a large wheat tortilla, add a spread on a spoonful of chipotle cashew cream, fresh chopped lettuce, spoonful of cooked rice, chipotle tofu and black bean mixture, and sautéed bell peppers. Wrap up and seal burrito.
- Heat a large skillet over high and drizzle in oil to coat. Add burrito, seal side down, toast until golden brown on both sides. Slice in half and enjoy!
Frequently Asked Questions:
Can I make any components ahead of time?
You can make almost everything ahead of a time! The chipotle cashew cream and chipotle tofu and black beans can be made ahead and stored in an airtight container in the fridge for up to 4 days. The rice can be cooked and stored in an airtight container in the fridge for up to 5 days. I recommend sautéing the bell pepper the day-of or no more than 1 day ahead.
You could also cook everything, assemble the burrito, tightly wrap in foil, and store in the fridge for up to 2 days!
Is this recipe spicy?
The burrito is very mildly spicy. Poblano peppers have a low heat level. If you are very sensitive to spice, then just remove the seeds and membranes of the poblano peppers and only use 1/2 of the chipotle in adobo in the cashew cream.
Keep in mind, the chipotle is the star of this recipe, so if you can’t handle that then I’d suggest finding another recipe.
If you’re looking for more delicious Mexican-inspired recipes, you’ll also love these Refried Pinto Bean & Veggies Tacos and these Black Bean Fajita Tacos.
Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!
Mouthwatering veggie burrito filled with smoky chipotle-spiced tofu & black beans, chipotle cashew cream, brown rice, and veggies.
- ½ cup raw, unsalted cashews (soaked in boiling water for 30 minutes)
- 3 tbsp unsweetened, plain non-dairy milk
- 1 chipotle in adobo sauce
- 1 tsp minced garlic
- 1 tsp lemon juice
- 1 tsp kosher salt
- ½ tsp granulated sugar
- ½ tsp smoked paprika
- Black pepper to taste
- 14 oz. extra-firm tofu, drained and pressed
- 2 tsp olive oil
- 1 poblano pepper
- 3 roma tomatoes
- ½ medium yellow onion, thinly sliced
- 2 cloves garlic, finely minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp smoked paprika
- ¼ tsp ground cinnamon
- 1 tbsp tomato paste
- 1 chipotle in adobo sauce + 1 tbsp adobo sauce
- 2 tsp lemon juice
- 1-15 oz. can black beans, drained and rinsed
- Sauteed bell peppers (about 2 large peppers for 4-5 servings)
- Cooked brown rice (about 1 cup for 4-5 servings)
- Chopped romaine lettuce
- Large wheat tortillas
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Soak cashews in boiling water for at least 30 minutes to soften.
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To a high-powered blender, add soaked cashews, non-dairy milk, chipotle in adobo, garlic, lemon juice, salt, sugar, paprika, and black pepper. Blend until creamy. Add 1-2 tbsp of water, if needed to help blend. Transfer cashew cream to a bowl, cover with plastic wrap, and refrigerate until ready to serve.
-
Press and drain the tofu for at least 30 minutes. Preheat the oven to 425°F.
-
Use your hands to crumble tofu into large chunks on to a baking sheet. Toss with 2 tsp olive oil and a dash of salt and pepper. Bake for 25 minutes.
-
Add poblano pepper and tomato to a baking sheet. Roast for 35 minutes until charred and soft. Both tofu and pepper/tomato will go in the oven at the same time, so be sure to make note of when to take out tofu after 25 minutes.
-
While tofu and veggies are roasting, heat a large skillet over medium high with 1 tbsp high-heat oil (avocado, grapeseed). Add sliced onion and cook for 3-4 minutes until soft and translucent. Add garlic and 1 tbsp tomato paste. Stir well and cook for 2 minutes until garlic is fragrant and tomato paste deepens in color.
-
Stir in spices and cook for 1 minute until fragrant, stirring frequently to prevent burning. Add onion mixture to a high-powered blender. Once peppers and tomatoes are done, add to the blender along with the chipotle in adobo and lemon juice. Blend on high until well combined and creamy. Season with salt and pepper, as desired. Set aside.
-
Heat a large skillet, preferably cast iron, with a drizzle of oil over medium high heat. Add cooked tofu and drained/rinsed black beans. Cook for a couple minutes until black beans are heated through. Pour in blended chipotle sauce and stir to combine. Cook for 3-4 minutes until slightly thickened.
-
To a large wheat tortilla, add a spread on a spoonful of chipotle cashew cream, fresh chopped lettuce, spoonful of cooked rice, chipotle tofu and black bean mixture, and sautéed bell peppers. Wrap up and seal burrito.
-
Heat a large skillet over high and drizzle in oil to coat. Add burrito, seal side down, toast until golden brown on both sides. Slice in half and enjoy!
