Spicy Black Bean Burritos

Ingredients

• 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

Preparation

1. 1. For the salsa, combine all of the salsa ingredients in a medium bowl; refrigerate until ready to serve.
2. 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. 4. 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