Homemade Burrito Bowls

Burrito bowls.

You’re hungry now, right? If you’re a college student, you’ve probably heard everyone rave about burritos, and more specifically Chipotle (see example).

Burrito bowls are a delicious and mostly healthy way to get a quick, yummy meal (we’ll just ignore the serving size). But I can’t tell you how many times I’ve been to Chipotle/Qdoba/Moe’s and been like pshh I can make this myself! Recently though I went to Chipotle and tried their tofu sofritas and was smitten. I though it was very flavorful, even more so then their chicken! So on my last shopping trip I got tofu and decided I would try to make a delicious burrito bowl with it. What I made did turn out delicious, but it did not turn out like the Chipotle sofritas. So try this one day if you want to do meatless Monday or are just food curious. I’ve also included the recipe for black beans from a can and the tofu. However, if you have leftover beans that you made from scratch then you don’t have to worry about the canned black beans.



1/2 of a medium/large yellow onion

1 long green onion

1 tomato put through a blender

2 tablespoons olive oil

1 clove garlic

Seasonings: cumin, smoked paprika, chili powder, cayenne pepper, salt, pepper, oregano

1/2 a cup of chicken or vegetable broth

1 can of black beans

1 package of organic tofu (extra firm)


For the beans:

1. Chop the onions and mince the garlic. Separate them in half. Half will be for the beans and half will be for the tofu.

2. Cut the tomato into smaller pieces and liquefy it in a blender. You could chop it, but it can give more flavor if it is liquified because it soaks into the food.

3. Heat up a skillet over medium high heat. Pour half of the olive oil into it.

4. When the oil is warm, add the onions. Saute these until they are starting to turn yellow and caramelizing around the edges.

5. Add in the garlic. Saute this for a little longer.

6. Then add in half the tomato. At this point you can also add your seasonings. Add in a little bit of all the listed seasonings (no, I didn’t measure- just eyeball it and then taste it. If it needs more add more). For the salt start with 1/4 of a teaspoon and then increase it if you need more.

7. This should cook down in a few minutes. When it’s all come together, you can add in the drained and rinsed beans.

8. Then add in half of the broth. Let it simmer and cook down. When it’s done turn it to low heat so you can make the tofu.

For the tofu:

1. Take the tofu and crumble it with your fingers so it looks like this http://www.ecorazzi.com/wp-content/uploads/2013/03/ground-beef-tofu-mixed.jpg

2. Repeat steps 3-6 from making the beans.

3. Let this mixture cook down for a bit then add your crumbled tofu in. Mix that in and cook it for a minute.

4. Then add the broth in. If you like things spicy you could also add some hot sauce at this point too (I’d recommend valentina hot sauce). Let this simmer and cook down so the tofu absorbs the flavors.

5. Done! Mix these beans and tofu with some brown rice, roasted sweet potatoes (you can find a recipe for the sweet potatoes here too), and cilantro. It’s delicious!


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