Crispy Southwest Tofu Chimichangas

🥘 Ingredients

• Mexican cheese blend
  1 c
• Southwest spice blend
  2 tbsp
• Tex-Mex paste
  2 unit
• black pepper
  1 tsp
• cilantro
  ½ oz
• coleslaw mix
  8 oz
• cooking oil
  6 tbsp
• flour tortillas
  4 unit
• lime
  2 unit
• olive oil
  1 tsp
• onion
  2 unit
• paper towels
• refried black beans
  2 lb
• salt
  1 tsp
• smoky red pepper crema
  1/2 c
• tofu
  2 unit
• water
  ⅓ cup
• white rice
  1 c

🍳 Cookware

• large pan
• medium bowl

1. 

   1

   Keep white rice and cilantro covered off heat until ready to serve.

   white rice: 1 c, cilantro: ½ oz
2. 

   2

   Heat a large drizzle of cooking oil in a large pan over medium-high heat. Once oil is hot, add seasoned tofu (coated with Southwest spice blend ) and onion in an even layer; cook, undisturbed, until lightly browned on the bottom, ⏱️ 2-3 minutes . Stir in Tex-Mex paste and water (½ cup for 4 servings). Cook until thickened, ⏱️ 1-2 minutes . Taste and season with salt and black pepper . Turn off heat.

   cooking oil: 6 tbsp, tofu: 2 unit, Southwest spice blend: 2 tbsp, onion: 2 unit, Tex-Mex paste: 2 unit, water: ⅓ cup, salt: 1 tsp, black pepper: 1 tsp
3. 

   3

   Wrap flour tortillas in damp paper towels and microwave until warm and pliable, ⏱️ 30 seconds . Place tortillas on a clean work surface. Add tofu filling to each tortilla; sprinkle with Mexican cheese blend . Fold bottom side of each tortilla up over filling, then fold over left and right sides toward filling. Roll up tortillas tightly, starting with filled sides, to form burritos. Place, seam sides down, on a plate. TIP: Secure chimichanga seams with toothpicks if you have them!

   flour tortillas: 4 unit, paper towels, Mexican cheese blend: 1 c
4. 

   4

   In a medium bowl , combine coleslaw mix , juice from half the lime , a drizzle of olive oil , salt , and black pepper . Divide chimichangas, refried black beans , rice, and slaw between plates. Drizzle chimichangas with smoky red pepper crema . Serve with remaining lime wedges on the side.

   coleslaw mix: 8 oz, lime: 2 unit, olive oil: 1 tsp, salt, black pepper, refried black beans: 2 lb, smoky red pepper crema: 1/2 c