You may recall, my family and I gave up meat for Lent this year, so I’ve been on the hunt for creative ways to keep dinner lively.  I can’t really say how I came up with the idea for chipotle tofu burritos, other than just to throw together some common ingredients and enjoy.  ….and that’s basically what I did, y’all.

Ok, so it really started out when I bought chipotle-flavored tofu because it was BOGO at Publix and because there was a Berry Cart deal for $1 rebate on it.  …and I built a mealtess dinner around that one sale item, based entirely on what I already had in my pantry and fridge.

To my delight, every one of my family members ate their dinner, even my picky kiddos.  Ok, so the boy choked his down, but he *did* eat it.  It may or may not have required a little come-to-Jesus convincing, but once he tried it, he decided they “weren’t bad.”  sigh

Chipotle Tofu Burritos

(1) package Nasoya baked tofu, chipotle flavor – sliced in to small cubes

(1) package frozen corn, prepare as directed on package

(1) can black beans

(1) package Mexican rice, prepare as directed

shredded cheese, to taste

tortillas (we used Flatout tortillas)

salsa
There are no concrete directions, beyond preparing each ingredient as directed.  Scoop on as much of each to your liking, roll up, and enjoy.  The best part about these chipotle-flavored tofu burritos is you can customize to your taste, and you can add or replace ingredients.  My husband and I added spinach to our burritos.  Lettuce is also good.  Like hot sauce?  Go for it.  The second time I made these, I added a dollop of sour cream, as pictured above.  So, go.  Prepare.  Eat.  And most importantly, enjoy!