Burritos Salsa Verde

I love tomatillas and salsa made from them. Given the choice, I always gravitate towards green rather than red salsas. If you don't have time to make salsa verde, or can't find tomatillos in your grocery, you can buy salsa verde in jars or cans, but you may have to look hard to find it. When you come across good brands like Embasa - stock up! If you can't find a good salsa verde, you could always use a canned green chili enchilada sauce as a backup, but it won't have that certain zing.

1 package tofu, drained and pressed, cubed (or 1 lb cooked chicken or turkey, shredded)
2 tsp chili powder and 1 tsp garlic powder
1 15-oz can pinto beans in chili sauce
4 flour tortillas
½ cup frozen corn kernels
2 Tbsp jarred jalapeno peppers, chopped
2 cups shredded Pepper Jack cheese
1 cup tomatillo salsa verde, or 1 7-oz can Salsa Verde

Preheat oven to 375F. If using tofu, sauté the tofu cubes in a non-stick skillet with the chili and garlic powders in a bit of canola oil. Salt and pepper to taste. Cook until the tofu stops sizzling-off its water and begins to brown a bit, about 5 minutes. If using chicken or turkey, toss the meat with the spices.

Spray a 9x13 casserole with oil and spread out half the chili beans. Reserve 2 tablespoons of the beans to top the casserole. Lay out the flour tortillas on a work surface and distribute the remaining beans evenly among the tortillas. Then place a row of one fourth of the tofu or meat in the center of each tortilla. Top that with one fourth of the corn kernels and jalapeno peppers. Roll the tortillas into a log and place them over the beans. Spoon the salsa verde evenly over the burritos and top with cheese. Finally sprinkle the remaining beans on top. Cover and bake for 30 minutes or until bubbly hot. Serve with sour cream, or better yet, non-fat plain Greek yogurt.

Alternative: Black Bean and Rice Burrito Salsa Verde - Use a can of prepared Cuban Black Beans (Trader Joe's for example) and substitute cooked brown rice for the tofu. Swap Colby Cheddar cheese for the Jack. You get the idea!