ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Spicy Black Bean Burritos

Photo: Leigh Beisch; Styling: Sara Slavin

Yield 8 servings (serving size: 1/2 burrito)
To make this recipe flexitarian, replace the smoked tofu with 4 (4-ounce) skinless boneless chicken breast halves. Prep: 40 minutes; Cook: 5 minutes for tofu, 12 minutes for chicken.


  • Salsa:
  • 5 to 6 ripe chopped seeded plum tomatoes
  • 1/2 cup minced fresh cilantro
  • 1/4 cup chopped red onion
  • 1 chipotle chile in adobo sauce, finely chopped
  • 3 tablespoons fresh lime juice (about 2 limes)
  • 1/4 teaspoon sea salt or kosher salt
  • Burritos:
  • 1 cup hot cooked white rice
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1/4 cup finely chopped red onion
  • 2 garlic cloves, minced
  • 2 teaspoons ground cumin
  • 1/4 teaspoon salt
  • Tofu:
  • 1 tablespoon olive oil
  • 2 (8-ounce) packages extra-firm smoked tofu, cut into 1/4-inch strips
  • 4 (8-inch) whole wheat tortillas
  • 2 cups shredded iceberg lettuce
  • 1/2 cup reduced-fat sour cream

Nutrition Information

  • calories 355
  • fat 15 g
  • satfat 5 g
  • monofat 5 g
  • polyfat 1 g
  • protein 13 g
  • carbohydrate 39 g
  • fiber 5 g
  • cholesterol 20 mg
  • iron 3 mg
  • sodium 367 mg
  • calcium 175 mg

How to Make It

  1. For the salsa, combine all of the salsa ingredients in a medium bowl; refrigerate until ready to serve.

  2. For the burritos, combine rice, beans, onion, garlic, and cumin in a medium bowl. Stir in 1/4 teaspoon salt; set aside.

  3. 3a. For the tofu, heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add tofu; cook 5 minutes or until heated through, turning once.

  4. 3b. To use chicken: Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the chicken, and sauté 6 minutes on each side or until done. Cut chicken into into 1/4-inch strips.

  5. Spread 1/4 cup of rice over the bottom half of a tortilla, leaving a 1-inch border. Top rice mixture with 1/4 of the tofu or chicken, 2 tablespoons salsa, 1/2 cup shredded lettuce, and 2 tablespoons of sour cream; roll up. Repeat with remaining ingredients. Slice each burrito in half, and serve.

  6. Nutritional analysis with chicken: Calories 366 (37% from fat); Fat 15g (sat 5g, mono 6g, poly 1g); Cholesterol 51mg; Protein 19g; Carbohydrate 37g; Sugars 5g; Fiber 5g; Iron 3mg; Sodium 394mg; Calcium 109mg