3 Tbl vegetable oil

3 garlic cloves, minced or pressed

1/8 - 1/4 tsp cayenne pepper

2 medium onions, finely chopped (2 cups)

1 red or green bell pepper, diced

1 Tbl ground cumin

2 tsp paprika

1 tsp ground coriander

1 tsp dried oregano flakes

1/2 cup fresh or frozen corn

1 1/2 lbs tofu, crumbled

1/4 cup tomato paste

2 Tbl tamari

salt & pepper to taste

6 wheat tortillas

Heat the oil in a large skillet and sauté garlic, cayenne and onions for a minute or two. Stir in bell peppers and continue to sauté on medium heat. When the onions begin to soften, add the cumin, paprika, coriander, oregano, corn and crumbled tofu and continue to sauté.

Preheat oven to 350.

When the vegetables are tender, mix in the tomato paste, tamari, salt and pepper.

Lightly oil a baking pan. Fill each tortilla with about 3/4 cup filling and roll it up. Place the burritos in the oiled pan, cover tightly with aluminum foil, and bake 20 minutes.

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