Lenten Recipe: Bean and Tofu Burritos

Bean and Tofu Burritos

10 Large flour tortillas
1 can fat free refried beans (or better yet fat free refried black beans)
1 c salsa
1 c sliced bell peppers
1 medium onion, chopped
1 pound extra firm tofu, cubed
1 finely chopped jalapeno pepper
2 cloves garlic, minced
1 t chili powder
Salt to taste
(olive oil for frying vegetables is optional)

1. Heat a large sauté pan medium heat. (Heat oil if using)
2. Place the tofu, peppers, onion in the pan.
3. Cook for five to ten minutes, stirring frequently. If the heat is too high and the vegetables do not seem to be wilting add a spoonful of water or vegetable broth. Add garlic and chili powder and cook a minute or two more.
4. While vegetables are cooking, heat beans in a saucepan over medium heat, stirring frequently for five minutes or until hot.
5. Line up the tortillas and roll up the burritos. Place a spoonful of beans, a spoonful of the tofu and vegetable mixture, and a spoonful of salsa in the middle of each tortilla,
6. Fold up the top bottom and roll the burrito across one side.