Geethu's Kitchen - Paru's Chipotle at Home

(based on this and this)

Ingredients

1. Rice: 2 cups long-grain rice, cook in boiling water (1 tsp salt, 1 tsp oil) for 10 minutes then drain after 10 minutes
2. 2 Tbsp fresh cilantro minced (or omit or sub parsley)
3. 4 Tbsp fresh lime juice
   
   
4. Sofritas:2 packages tofu, pressed, crumbled and roasted in 2 Tbsp oil
5. Marinade veggies: 1 large green bell pepper (~1 cup) + 2 Roma tomatoes + 1 med red onion (~2 cups) + 4 cloves garlic (OR 1 heaped Tbsp Costco garlic + 1 jalapeno
6. Marinade spices: 1 tsp Kashmiri chili powder + 1 tsp cumin powder + 1 tsp Italian seasoning + 2 tsp salt + 1 tsp ground black pepper
7. 1/2 cup water (rinse out chopper)
   
   
8. Black beans:
9. 1 16 oz packet of black beans, rinsed twice then SAUTE in 6 cups water (2-3 inches) for 5 min, then soak for 4 hours (heating again in 2 hours) - move to bowl
10. Saute on HI for 20 in 1 ladle (4 Tbsp) oil, 1 large red onion minced (2 cup measure heaped, packed) + 1 Tbsp Costco garlic until browned (+ optional: minced cilantro stems),
11. Add 1 tsp cumin powder + 1 tsp chili powder + 1 tsp Italian seasoning + 1 tsp black pepper + 2 tsp salt
12. Add soaked black beans + water from bowl
13. PRESSURE COOK on HIGH for 40 30 min, then NPR
    
    
14. Sour cream:1 cups Greek yoghurt with beaten with 1/4 cup water, then mix in 2 Tbsp lime juice, 1 Tbsp white vinegar, 1/4 tsp salt
    
    
15. Corn Salsa:1 15 oz can sweet corn (drained) OR 1 12 oz packet frozen corn (microwaved on HI for 2 min)
    + finely minced: 1 cup packed red onion + 1 jalapeño (~1/2 cup) + 1/3 cup packed cilantro
    + 3 Tbsp fresh lemon juice + 1 tsp Salt
    
    
16. Fajitas: 3 large (4 medium) bell peppers + 2 large red onion, sliced long
17. 1 ladle (1/4 cup) oil + 1.5 tsp salt
    
    
18. Hot Red Salsa
19. Medium Green Salsa
20. 8 oz Shredded Lettuce
21. 6 oz Shredded White Cheddar (optional)

Method:

1. Simple Salad Night:
2. Black Beans
3. Chopped greens (spinach, power greens, lettuce)
4. Diced tomatoes
5. Thinned, beaten creamy yoghurt
6. Hot Red Salsa
7. Optional: Plain white rice
   
   
8. Burritos - with leftover beans, cheese
   Cook a 12" uncooked toritilla in pan and transfer to a plate.
   • Add 1/3 cup beans and 1/2 cup cheese to center as 2 layers.
   • Make rolls: Flip bottom first, then sides, then roll up like a log.
   • Roll up and seal end using half (tear carefully into 2) of Kroger's pre-cut parchment sheets -
   
   
   
9. Prep - previous day
   Pulse the Sofritas marinade veggies In Cuisinart chopper to form a chunky marinade and add in batches to new large steel bowl.
   • Add marinade spices along with the water (use to rinse out chopper) and mix well.
   • Add the crumbled, roasted tofu into the marinade and let rest overnight in fridge (OR at least 30 minutes)
   
   
   
10. Heat pan and add the marinated tofu and any remaining marinade. Add ¼ cup water and bring to a boil.
11. Reduce heat and simmer, adding additional water to desired consistency.
    
    
12. Mix the cilantro and lime juice into the cooked, drained rice.
    
    
13. Heat oil, roast the onions and bell peppers with salt over MED-LO until the peppers turn a very light green. Transfer to large plates.
    
    
14. In same pan, make beans.
    
    
15. NOTES:: Keep med steel bowl in sink to catch water (feed to plant pots) to rinse beans, corn, rice, chopper.
16. Approx. 1 hour: press tofu, drain beans/corn , clean sofritas veggies/make marinade/mix tofu