Tofu & Queso Nacho Crunch Burritos

🥘 Ingredients

• black pepper
  ¼ tsp
• blue corn tortilla chips
  2 oz
• cooking oil
  1 tbsp
• flour tortillas
  2 pieces
• jasmine rice
  ½ cup
• lime
  1 piece
• queso blanco
  4 oz
• salt
  1 pinch, ½ tsp
• southwest spice blend
  1 tbsp
• tofu
  10 oz
• tomato
  1 piece
• water
  2 tbsp, 1¼ cups

🍳 Cookware

• small pot
• large pan
• small bowl

1. 

   1

   In a small pot , combine jasmine rice , water , and a salt . Bring to a boil, cover, and reduce to a low simmer. Cook until rice is tender ⏱️ 15 minutes .

   jasmine rice: ½ cup, water: 1¼ cups, salt: 1 pinch
2. 

   2

   While rice cooks, wash and dry all produce. Julienne scallion greens and zest & juice the lime . Dice the tomato .

   lime: 1 piece, tomato: 1 piece
3. 

   3

   Heat a drizzle of cooking oil in a large pan over medium-high heat. Add scallion whites, crumbled tofu , southwest spice blend , and salt . Cook, breaking up tofu, until browned and cooked through ⏱️ 5 minutes .

   cooking oil: 1 tbsp, tofu: 10 oz, southwest spice blend: 1 tbsp, salt: ½ tsp
4. 

   4

   While tofu cooks, combine queso blanco and water in a small bowl . Cover with plastic wrap and microwave until warmed through ⏱️ 30 seconds . Stir and set aside.

   queso blanco: 4 oz, water: 2 tbsp
5. 

   5

   Wrap flour tortillas in damp paper towels and microwave until warm and pliable ⏱️ 30 seconds .

   flour tortillas: 2 pieces
6. 

   6

   Lay tortillas on a clean work surface. Toss cooked rice with scallion greens, lime zest, and a squeeze of lime juice. To the bottom third of each tortilla, line the scallion-lime rice in a row. Top with cooked tofu, diced tomato, queso blanco, and crushed blue corn tortilla chips . Season with black pepper .

   blue corn tortilla chips: 2 oz, black pepper: ¼ tsp
7. 

   7

   Fold tortillas over the filling to create burritos. Halve each on a diagonal. Serve immediately.