So much yum in this post, like for reals. After going to Chipotle last week I instantly fell in love with their sofritas burrito. It was love at first bite. See, we don’t have a Chipotle in my city (that’s okay, we have sweet local places). The closest Chipotle is in Toronto which is a few hours away. While in the States, we went of course. So, naturally when I returned back to Canada land it became my mission to replicate this delicious filling at home to make burrito bowls, tacos, burritos, and all that jazz.
Thanks to a little guidance from some online sources, I was successful. Not trying to toot my own horn, but the people that I made these for said they tasted like they would come from a Mexican restaurant. Mission accomplished.
These are tasty as f*ck. They’re high in protein too, thanks to the tofu and the pinto beans. They are also vegan. If you’re vegetarian like myself, you can add sour cream and or cheese if you want. Honestly, they’re great without that though. That’s how good this filling is. It’s really easy too, as the sauce is all thrown into a blender or food processor and takes no time at all.
Enough chit chat, here you go (you’re welcome) 😉
1 can of chipotle peppers in adobo sauce (186ml)
1 can pinto beans, rinsed and drained
1 package of low fat extra firm tofu (350 grams) (I used PC blue menu)
1 poblano pepper (roasted)
1/2 white cooking onion, chopped
2 tbsp strained tomatoes
2 tbsp low sodium soy sauce or tamari
1 tbsp apple cider vinegar
1 tsp nutritional yeast (optional)
1/4 tsp sea salt
1 tsp ground cumin
1 tsp ground coriander
1/4 tsp ground pepper corns
2 gloves of garlic, minced
1/2 cup garden salsa
1 tsp brown sugar or agave
1 pack of hard corn taco shells (Trader Joes are vegan, and come in a pack of 12)
Fixings: tomatoes, roasted corn, cilantro, sour cream, avocado, etc.
1-2 limes, to squeeze over the tacos (adds even more YUM to this dish)
- Roast the poblano pepper in the oven on 350° for 10-15 minutes or until soft and browned. When finish roasting, cut off the stem and remove the seeds.
- Add the chipotle peppers in adobo sauce, minced garlic, chopped onion, strained tomatoes, soy sauce, sea salt, salsa, brown sugar and roasted poblano pepper into a single serve blender or food processor. Combine until smooth, but slightly chunky.
- Cook the tofu on medium heat for about 10 minutes or until browned. Be sure to squeeze any water out by pressing a plate or using a paper towel. Add a bit of EVOO into a pan and break up to create a “scramble” using a spoon or spatchula.
- Add the sofritas sauce to the tofu. Stir in. Add in the pinto beans. Stir again. Now add in the dry spices (cumin, coriander, black peppercorns). Stir and simmer for about 10 minutes.
- Now make your tacos! Add the sofritas filling and all of your fixings. Squeeze some of that fresh lime juice over the tacos too.
- Save any leftover sofritas filling for a burrito bowl tomorrow, over rice and with some toppings. MMMM!
Adapted from Pinch of Yum.