Chipotle Freezer Burritos

Ingredients you'll need

Here's everything that goes into this chipotle freezer burritos. Scroll down to the recipe card for exact measurements and a printable version.

• 2 tbsp olive oil
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 2 blocks (700-750 g total) extra-firm tofu, pressed and grated
• 2 tbsp soy sauce or tamari
• 4 tbsp taco seasoning
• 1 tbsp tomato paste
• 1/2 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/4 tsp black pepper
• 1 lime, juiced
• 2 tbsp olive oil
• 1 1/2 cups long-grain white rice, dry (e.g., jasmine or basmati)
• 3 tbsp tomato paste
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp salt, or to taste
• 1/4 tsp black pepper
• 3 cups vegetable broth
• 1 tbsp lime juice, optional
• 3/4 cup raw cashews, soaked in hot water for 15 minutes and drained
• 1/2 cup unsweetened plant-based milk
• 2 chipotle peppers in adobo sauce, plus 1 tsp of the sauce
• 1 lime, juiced
• 1 tsp maple syrup
• 1/4 tsp sea salt
• 10 large flour tortillas (burrito size)
• 1 cup fresh cilantro, chopped
• 1/2 cup pickled onions, optional
• 1/4 cup sliced jalapenos, optional

How to make it

Follow these step-by-step instructions. Each step is written so you know exactly what to look, smell, and taste for.

1. 1

   First, prepare the Mexican Rice. Heat 2 tbsp of olive oil in a medium pot over medium heat. Add the dry rice and stir frequently for about 2 minutes until it becomes fragrant and lightly toasted.

2. 2

   Stir in the tomato paste, garlic powder, onion powder, cumin, smoked paprika, salt, and black pepper. Cook for another minute, stirring constantly to bloom the spices.

3. 3

   Pour in the vegetable broth, stir well, and bring the mixture to a boil. Once boiling, reduce the heat to a low simmer, cover the pot, and let it cook for 15-18 minutes, or until all the liquid has been absorbed.

4. 4

   Remove the rice from the heat and let it stand, covered, for 5 minutes. Fluff with a fork and stir in the optional lime juice for extra brightness.

5. 5

   While the rice cooks, prepare the Tofu Scramble. Heat 2 tbsp of olive oil in a large skillet or pan over medium-high heat. Add the chopped onion and diced bell pepper, sautéing for 3-4 minutes until softened. Add the minced garlic and cook for another minute until fragrant.

6. 6

   Add the grated tofu to the skillet, breaking it up with a spatula. Spread it into an even layer and let it cook undisturbed for 4-5 minutes to allow it to brown and develop texture.

7. 7

   Stir in the soy sauce, taco seasoning, tomato paste, smoked paprika, cumin, and black pepper. Mix everything thoroughly and continue to cook for another 5 minutes, stirring occasionally, until the tofu is well-seasoned and heated through.

8. 8

   Remove the tofu mixture from the heat and stir in the fresh lime juice.

9. 9

   Next, make the Chipotle Cashew Cream. Combine the soaked and drained cashews, plant-based milk, chipotle peppers, adobo sauce, lime juice, maple syrup, and sea salt in a high-speed blender. Blend until completely smooth and creamy. Add a splash more milk if needed to reach your desired consistency.

10. 10

    Time to assemble the burritos. Warm the tortillas briefly in a dry pan or microwave to make them more pliable. Lay a tortilla flat and layer about 1/2 cup of Mexican rice and 1/2 cup of the tofu scramble in the center.

11. 11

    Drizzle about 1-2 tbsp of the chipotle cream over the fillings. Add a sprinkle of fresh cilantro, pickled onions, and jalapenos, if using.

12. 12

    Fold in the shorter sides of the tortilla first, then tightly roll it up from the bottom to enclose the fillings completely.

13. 13

    For immediate eating, you can toast the burritos. Place them seam-side down in a hot, dry skillet over medium heat and cook for 1-2 minutes per side until golden brown and crisp.

14. 14

    For freezing, allow all components to cool completely. Wrap each assembled burrito individually and tightly in parchment paper followed by aluminum foil. Place them in a freezer-safe bag or container. They can be stored in the freezer for up to 3 months.