Corey's Cosmic Veggie Burritos

Corey’s Cosmic Veggie Burritos 

A bit of a twist on an old standby: these burritos are delicious, very nutritious, and completely vegan. They're so good you'd trade your shirt and your ticket to get one of these babies in a parking lot.   

Ingredients:

• 1 Package of extra firm cubed tofu
• 1 Can of pinto beans
• ½ Cup of frozen sweet corn
• 1 Onion (red or white, your call)
• 1 Tomato
• 3 Fresh jalapeños (or, if you’re like me, habaneros)
• 3-5 Cloves of garlic
• Olive oil
• Canola or peanut oil
• Sea salt
• Spices: Black pepper, cayenne pepper, cumin, crushed red pepper, oregano
• Tortilla Wraps

1.   Begin by dicing your onion, garlic, tomato, and chilies. Combine the onion, garlic, and chilies set them aside together. Set the tomato aside by itself.
2. Drain the water from your tofu. If you were not able to find pre-cubed tofu, cut your tofu into bite sized pieces. Also, open, drain, and rinse your pinto beans and set them aside.
3. Fill a frying pan with a light layer of frying oil (canola, peanut, etc), toss in one of the little cubes of tofu and raise to a high heat. Once the tofu starts sizzling, reduce the burner to a medium heat and add the rest of the tofu. Let the tofu brown on one side, and then begin stirring it around until each little cube is gold brown. Remove the tofu once it’s finished, set it aside on a paper towel, and dispose of your frying oil.
4. In a separate frying pan, bring a tablespoon of olive oil to a medium heat and add the onion, garlic, and chilies. Stir periodically.
5. Once the onion starts to become translucent, reduce to a low heat, add the tofu and continue to stir. After about a minute or two add the pintos, then sweet corn, and finally the diced tomato.
6. Wait for the water left by the frozen corn and tomato to reduce and then add salt and spices to taste. As far as the spices go, “a dash” of each should be fine.
7. Lay out your tortilla, add the filling, and roll it up.
8. Enjoy! I recommend serving it with an avocado half and/or a simple salad.

Yield: 3-6 (It all depends on the size of your tortillas and how much filling you want per burrito.)

Gram Parsons and the Flying Burrito Brothers. Veggie burrito not pictured.