Black rice burrito bowls with braised tofu and tomatillo salsa

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Black rice burrito bowls with braised tofu and tomatillo salsa

Black rice burrito bowls with braised tofu and tomatillo salsa

Gluten-Free Friendly, Dairy-Free, Mediterranean, Vegan, Protein Plus

2 Servings, 870 Calories/Serving

25–40 Minutes

These hearty (and heart-healthy) deconstructed burritos are a road trip in a bowl.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • ¾ cup black rice
  • ½ pound Hodo organic braised tofu
  • 1 organic yellow onion
  • 1 ear organic corn
  • 1 organic red or other bell pepper
  • 3 ounces organic grape or cherry tomatoes
  • ½ cup cooked black beans
  • 4 or 5 sprigs organic fresh cilantro
  • Sunbasket tomatillo salsa base (tomatillos - mild green chiles - onion - scallions - cilantro - pumpkin seeds - garlic - sesame seeds)

Nutrition per serving

Calories 870, Total Fat 40g (51% DV), Sat. Fat 3.5g (18% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 420mg (18% DV), Total Carb. 99g (36% DV), Fiber 16g (57% DV), Total Sugars 12g (Incl. 0g Added Sugars, 0% DV), Protein 31g
Contains: Soybeans, Sesame

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Cook the rice

In a small sauce pot, combine the black rice and 1¼ cups [2¼ cups] water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, 25 to 30 minutes.
While the rice cooks, prepare the tofu.


Prep and cook the tofu

  • Crumble or cut the tofu into ½-inch pieces.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the tofu, season with salt and pepper, and cook, turning occasionally, until lightly browned and crisp, 3 to 5 minutes. Transfer to a paper-towel-lined plate.
While the tofu cooks, start preparing the remaining ingredients.


Prep the remaining ingredients

  • Peel and finely chop enough onion to measure ¼ cup [½ cup].
  • Shuck the corn. Lay the ear flat and cut the kernels from the cob.
  • Remove the stem, ribs, and seeds from the bell pepper; cut the pepper into ¼-inch pieces.
  • Coarsely chop the tomatoes.
  • Rinse the black beans.
  • Coarsely chop the cilantro for garnish.


Assemble the ingredients for the bowls

In a large bowl, stir together the tomatillo salsa base and 3 tablespoons [6 TBL] oil. Season to taste with salt and pepper. Add the rice, tofu, onion, corn, bell pepper, tomatoes, and beans and toss to coat. Season to taste with salt and pepper.


Transfer the rice, tofu, and vegetables to individual bowls, garnish with the cilantro, and serve.
Kids Can!
  • Measure the water for the rice.
  • Crumble the tofu.
  • Shuck the corn.
  • Rinse the beans.
  • Assemble the ingredients for the bowls.