Veggie burritos

These are simple but tasty veggie burritos. Feel free to adjust ingredients to suit your preferences (e.g., black beans instead of pinto beans). Serves 4.

Prep the vegetables and tofu

1. Mince the garlic
2. Chop the onion and red pepper into thin slices
3. Chop the carrot into quarters
4. Chop the tofu into small cubes
5. In a bowl, mix the chipotle with a small dash of water
6. In a bowl, mix the tofu with 1 tbsp of oil, and 3/4 tbsp of chili powder. Toss until tofu is coated

Bring it together

1. Add 1 tbsp of olive oil to a large skillet and put over medium heat on the stove
2. Once skillet is hot, add the tofu. Flip periodically until the tofu is golden and slightly crispy
3. Once the tofu is cooked, set it aside
4. Add another 1 tbsp of oil to the skillet, then add the chopped onions and garlic. Add a generous amount of salt and pepper. Fry for 3 minutes
5. Throw in the carrots and fry for another 3 minutes
6. Add the pinto beans and red pepper, 3/4 tbsp of chili powder, and the chipotle. Cook for 10 minutes
7. Add the tofu to the mix and stir. Cook for another 5 minutes. Add additional salt, pepper and chili powder to taste

Top the burrito with diced tomato, shredded lettuce, cheese, sour cream, and hot sauce.