Bean and Tofu Burrito

Ingredients:

• 1/3 cup parboiled white rice
• 1 can (425 g) lightly salted kidney beans or black beans (drained)
• 1 tbsp extra-virgin olive oil
• 200g extra-firm tofu, patted dry and cut into cubes
• 0.5 tsp lightly salted Sazon seasonings
• 2 green onions, chopped
• 4 wheat tortillas, 25 cm in diameter.
• 1/2 cup shredded reduced-fat pepper jack cheese (about 55g)
• 1/4 tbsp. pico de gallo
• 1 tbsp. shredded romaine lettuce
• Hot sauce and sour cream, for serving

Preparation:

1. In a medium saucepan, combine 1/4 cup water, rice, beans and their liquid, 1/4 teaspoon salt, and a pinch of black pepper. Bring to a boil over medium-high heat. Reduce heat to low and stir. Cover and simmer until the rice is tender and all the liquid has been absorbed, 16-18 minutes.
2. Meanwhile, heat the olive oil in a large nonstick skillet over medium-high heat. Add the tofu; sprinkle with 1/2 teaspoon salt and a little pepper. Cook, stirring, until golden brown, 5 minutes. Add the sazon seasoning and cook, stirring, for 2 minutes. Add 1 tablespoon of water; cook, stirring, until completely absorbed. Add the tofu and green onions to the rice and fluff with a fork.
3. Wrap the tortillas in damp paper towels and microwave for 30 seconds. Sprinkle the bottom halves with cheese and top with the rice mixture. pico de gallo and lettuce. Fold the bottom edge over the filling, fold the sides inward, then roll the burrito tightly. Place seam-side down on a large microwave-safe plate and cover with a damp paper towel. Microwave the burrito for 2-3 minutes. Serve with hot sauce and sour cream.