I made these during the 2012-2013 winter canvassing program, down by the Mexican border. They can last a few days in the fridge (but keep in mind that tofu spoils after just a few days, but may last up to a week. Beans could potentially last longer, so if you’ll keep them a while longer, I recommend leaving out the tofu. You could also potentially freeze these and bake them when ready to eat.). You can also use these for tacos, using smaller tortillas/soft shells, or hard taco shells.
- 1 can (around or at least 15-18 oz) black beans, drained and rinsed (should make about 2 cups, or at least 1 1/2 cup black beans)
- 1/2 onion (or 1 whole small onion), peeled and sliced
- 1 tomato, diced (or 1/2 cup of cherry tomatoes, sliced in half)
- (optional) 1/2 cup of diced tofu, firm or extra firm
- (optional) 1/4 cup almond, soy, or other vegan/non-dairy milk (To add moisture. I’m pretty sure I didn’t use this when I originally made these, but I have used it not long ago, and it was much better with the almond/soy milk, but isn’t necessary, especially when on a budget)
- cumin, chili powder (optional) garlic powder, onion powder, and salt, or 1/2 batch of taco seasoning .
- 6 regular sized tortillas (at least 6-9 inches). You can also use smaller tortillas, but they may be more difficult to roll.
- Preheat oven to 350 degrees Fahrenheit.
- Pour oil into a frying pan at least 1 or 2 Tbs.
- Cook beans and onions together, covered, until beans are thoroughly heated and onions are soft. This may take about 10 minutes. Stir frequently. Add soy/almond milk for moisture (if desired).
- Dash on seasonings or add taco seasoning. Taste before and after salting. Adjust seasonings according to desired taste. I like at least 1 tsp of cumin in mine. For me, the stronger the taco flavor, the better.
- Add tomatoes. Cook, covered, stirring frequently, for about 5 more minutes.
- Lightly grease cookie sheet with oil or nonstick cooking spray.
- Scoop out taco filling (about 1/4 cup per scoop, give or take a little), and place in the center of the tortilla.
- Fold bottom end of each tortilla toward its center.
- Fold the right or left side of each tortilla toward its center.
- Fold the top end of each tortilla toward its center.
- Fold the other side of each tortilla toward its center.
- Place on cookie sheets, folds down.
- Bake for about 10-15 minutes until tortillas harden.
- Can be refrigerated for a few days and reheated or eaten cold. Can possibly also be frozen.
You can also add other ingredients like avocado, guacamole, cashew cheese or other vegan/non-dairy cheese, taco sauce, salsa, hot sauce, olives, etc.
This should make about 6 burritos.