Spicy Black Bean Burritos

Ingredients

• 15 ounce black beans rinsed drained canned
• 1  chipotle chile in adobo sauce finely chopped
• 1 cup rice white hot cooked
• 16 ounce extra-firm tofu smoked cut into 1/4-inch strips
• 0.5 cup cilantro leaves fresh minced
• 2  garlic cloves minced
• 2 teaspoons ground cumin 
• 2 cups iceberg lettuce shredded
• 0.3 teaspoon kosher salt 
• 3 tablespoons juice of lime fresh ( 2 limes)
• 0.5 cup cup heavy whipping cream sour reduced-fat
• 1 tablespoon olive oil 
• 5  to 6 plum tomatoes ripe seeded chopped
• 0.3 cup onion red chopped
• 0.3 cup onion red finely chopped
• 0.3 teaspoon salt 
• 4 8-inch tortillas whole wheat ()

Equipment

• bowl
• frying pan

Directions

1. For the salsa, combine all of the salsa ingredients in a medium bowl; refrigerate until ready to serve.
2. For the burritos, combine rice, beans, onion, garlic, and cumin in a medium bowl. Stir in 1/4 teaspoon salt; set aside.
3. a. For the tofu, heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat.
4. Add tofu; cook 5 minutes or until heated through, turning once.
5. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat.
6. Add the chicken, and saut 6 minutes on each side or until done.
7. Cut chicken into into 1/4-inch strips.
8. Spread 1/4 cup of rice over the bottom half of a tortilla, leaving a 1-inch border. Top rice mixture with 1/4 of the tofu or chicken, 2 tablespoons salsa, 1/2 cup shredded lettuce, and 2 tablespoons of sour cream; roll up. Repeat with remaining ingredients. Slice each burrito in half, and serve.