Giant Burrito with Rice, Beans and Tofu -

Ok, now this is a sandwich! A gigantic burrito filled with rice, beans and tofu – a challenge to fit into your mouth!

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  • Rating:   5
  • Prep.:  10 min
  • Serves: 4
  • Cook Time:  5min


  • 1 Tsp. Vegetable oil
  • 1 Block Firm Tofu, cut into cubes
  • 1 Tbsp. Balsamic Vinegar
  • 1 Tsp. Paprika
  • 1/2 Tsp. Sugar
  • 1 Can Black Beans, rinsed and drained
  • 1 Cup Prepared Salsa
  • 2 Cups Leftover Cooked Rice
  • 4 Large Tortillas
  • 1 Cup Shredded Iceberg Lettuce
  • 1 Large Tomato, sliced
  • Salt and Pepper, to taste


  1. First prepare the tofu: In a skillet over high heat, heat the vegetable oil and add in the cubed tofu. Sauté for about 3 minutes until browned. Sprinkle with a pinch of each salt and pepper. In a small bowl on the side combine the balsamic vinegar with the sugar and paprika and mix well. Pour over the tofu, stir well and then remove from heat. Set aside.
  2. To prepare the beans: In a microwave safe bowl, combine the black beans with the prepared salsa and microwave on high for about 2 minutes until warm.
  3. If your rice has been in the fridge, warm it up in a microwave safe bowl for a couple of minutes until warm (if its fresh, just use straight away).
  4. To assemble the burritos: Place one tortilla flat on a work surface. Place a large scoop of the bean mixture in a line along the centre making sure to leave about an inch on top and bottom empty. Top with a few slices of tomato and some lettuce. Add a large scoop of rice and tofu. Fold over the top 2 ends towards the centre and from the right roll the tortilla over itself to close. Repeat with remaining tortillas and filling ingredients.


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