This one took awhile, but it amounted to a week-or-so of food for ~$20. First I made Paul Fries with Yukon potatoes, and pan-fried tofu slabs in the same pan after removing the potatoes and deglazing the fond with grapeseed oil, a wood utensil, and elbow grease. The brown bits are carbonized onion/garlic left over from the potatoes.

The tofu crisped up nicely in the oil, ~20 minutes cooking and flipping. Adobo marinade made in a food processor with a can of chipotle peppers in adobo sauce, half a yellow onion, two minced garlic cloves, juice from one lime, 1 tsp cumin, brown sugar, red wine vinegar, and soy sauce.

Crispy tofu marinated while pressure-cooking dry black beans with a serrano pepper, carrots, and garlic. ½-lb of dry black beans in one quart of water, 55 minutes.

I used the broth made from the bean-cookin to braise the tofu for ~1 hour, cooking off the the excess liquid and stirring occasionally. Salt to taste in both vessels.

Carrots for crunch, diced in a food processor and left to mingle with lemon juice and ground pepper.

White rice with olive oil, salt, bay leaves. I should have washed the rice, it ended up being very starchy. Lots of cilantro, destemmed, and the juice of one lime mixed in after cooking.

Mise en place.

Burrito bowl, cilantro to garnish, sriracha.

Extra foodstuff was wrapped into flour tortillas and firmed up on a pan over low-medium heat with a small weight.

Seven extra burritos and a bowl of tasty miscellany.