Seared Tofu and Sunny Roasted Pepper-Coconut Sauce (Make the Plate)

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Think about your favorite really simple plates. Those vegetable hashes or sautés, the veg mélange you toss in the oven to roast, or the pot of greens and beans you pull out of the slow cooker after a long day. Now think about making them even better with 10-minute tofu and a creamy sauce the color of happiness. Together, they add light, chewy protein and a shot of richness. Let's go to work.

Up top is a mix of pinto beans and sweet potatoes spiced with cumin, coriander, and smoked paprika, then roasted together in a little oil. The roasting method works well if you don't have the tofu and sauce already made. You can work on those while the base roasts without any attention from you at all. Dinner is served, and now you've got your tofu and sauce to tuck in the fridge for another day.

Because tofu is wildly forgiving. True, you'll never get that lovely sear back after you've chilled it, but mostly, tofu stores like a champ. Then again, it takes only 10 minutes from start to finish, so it can be whipped up in a snap on any given day if you want it freshly made each time. Do what works best for your schedule.

The nicest effect with this combination really might be toast:

Start with a nice loaf (that's rye in the photos).

Then quickly cook some spinach or other tender green with a little smoked salt or garam masala. (If tomatoes are in season, let them in on the action, too.)

Top with the tofu and sauce, and you're set.

Now, a couple tips. First, cooking tofu on the hot stove top is a really great fuss-free way to get satisfying tofu anytime. It isn't as forgiving as baking (you can actually burn it on the stove, whereas tofu never seems to tire of hanging out in a warm oven), but it provides a great exterior chew while preserving tenderness on the inside. Folks in the States can spend a lot of time trying to make tofu drier, which can be tasty (tofu jerky!), but if you haven't tried embracing tofu's silkier side, you may find you've been missing out. You might decide some of the softer firm varieties out there (brands vary—no two "firm" or "extra-firm" tofus are exactly alike) give great results.

Second, for the sauce, orange bell pepper produces the boldest hue, but a yellow pepper will do fine if that's what's available. It still tastes great over stewed collards (or other sturdy greens) and black eyed peas (or whatever legume you're in the mood for).

It works over waffled hash browns:

It works over green beans cooked in a little olive oil (or pesto or, as here, arugula relish) and garnished with toasted almonds:

It works on giant bagelwiches. It just plain works.

Seared Tofu

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serves 4

14-16 oz firm or extra-firm tofu, drained

2 TBSP nutritional yeast

1/2 tsp fine sea or kosher salt

freshly cracked black pepper, to taste

Heat a large nonstick griddle over medium-high heat (see Note below). Meanwhile, with the tofu in landscape position (long end toward you), cut into 8 even slices. When the skillet is hot, carefully add the tofu in a single layer, without touching. Whisk together nutritional yeast and salt, sprinkle over tofu, and let cook, undisturbed, five minutes. Flip tofu (the underside should now be golden) and cook another four minutes, until golden.

Note: you can also use a large nonstick skillet, but you'll likely need to work in two batches, reducing the heat to medium for the second batch to avoid burning.

Sunny Roasted Pepper-Coconut Sauce

yields app. 1 1/2 cups

1 large (or 2 small) orange (or yellow) bell pepper

1 cup full-fat canned coconut milk

1/2 tsp fine sea or kosher salt

1/2 tsp garlic powder

1/4 tsp hot sauce, such as Valentina or Cholula

Heat oven broiler with a rack in the top position. Trim, halve, and seed the pepper. Place cut-side down on the rack and broil until blistered and blackened, 10-15 minutes, checking frequently after 10 minutes. (If needed, prop the oven door open slightly to keep the broiler from turning off.)

Meanwhile, add all other ingredients to a wide-mouth jar. When the pepper is ready, carefully transfer to the jar. Blend with an immersion blender until smooth, about 20 seconds (see Note below). Let cool a bit before using, or let cool completely before refrigerating. To use leftovers, gently warm only the desired portion.

Note: blending with an immersion blender with the skin on will add the flavor of the slightly charred skin to the sauce, while any tough skin will be caught by the circulation notches in the blender wand. If you need to use a food processor (or your immersion blender does not have circulation notches), you may want to strain the sauce if the texture is not smooth enough for your tastes.

Dead Simple Red Bean, Collard, and Hominy Soup over Rice

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Brothy, nutty, warming, satisfying soup without touching a knife? Check. This dish a symphony of textures: tender greens, creamy kidney beans, and plenty of chew from hominy and rice. It all rests in an unassertive medium-bodied broth made savory and decidedly nutty from peanut butter and red miso, two potent ingredients added here in small quantities.

Serving this over brown rice will echo and deepen the nutty flavor, but feel free to use another variety to play with the dish's perfume.

Dead Simple Red Bean, Collard, and Hominy Soup over Rice

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serves 4-6

5 cups water

2 no-salt-added vegetable bouillon cubes

8 oz frozen chopped collards

freshly cracked black pepper, to taste

1 15-oz can kidney beans

1 15-oz can white hominy

1 TBSP smooth peanut butter (look for a brand that contains nothing but peanuts)

2 tsp red miso

1 TBSP rice vinegar

cooked brown rice, to serve

Begin cooking rice according to package directions.

To make the soup, in a medium pot, bring water to boil with bouillon cubes, stirring to dissolve. Add greens and black pepper. Bring back to a boil. Cook, uncovered, at a high simmer over medium heat for 10 minutes.

Meanwhile, drain and rinse beans and hominy in a sieve. Set aside to let drain while the collards are cooking. After the first 10 minutes, add beans and hominy, and simmer, uncovered, another 10 minutes.

Add peanut butter and miso to a small bowl. Ladle out half a ladle of broth (1/4 cup), add to peanut butter and miso, and whisk until smooth. Remove pot from heat, stir in the slurry, then stir in vinegar. Adjust seasoning, if needed. Serve hot over rice.

The Basics No. 1: Scrambles and Hashes to Nourish the Tired Vegan (and Everyone Else, Too)

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First, a note of deep gratitude for all of your help with last week's post. MSV readers did an incredible job of sharing, not to mention making some very generous pledges. So, so many thanks. There's still more than a week left in their Kickstarter, so if you find yourself in a position to help, whether by pledging or talking it up, your contribution is important.

Due to all that, it's really nice to have a post on New Year's Day. If any one year is about fresh starts for the MSV house, 2015 will surely be it. When big changes are afoot, home and hearth can be a comforting anchor, and that's what's going on this week. Today's dead-simple template will help you stay nourished and satisfied even under busy, uncertain, or stressful circumstances. With these basics on hand, you'll never have to wonder what to eat after a long day. There will be protein, and vegetables, and flavor. It will be fast. They're all appropriate for breakfast, lunch, or a breezy dinner. And if you don't feel like it, you don't even have to touch a knife.

This formula relies on indulging in a few expensive ingredients that you'll use in small quantities on the front and back ends to boost the dish's flavor and satiety factor: sun-dried tomatoes or olive oil at the start; smoked almonds, pickled jalapenos, or capers (or kimchi, or sauerkraut) toward the end of cooking. The bulk of these plates is a mix of whichever base you like--tofu, tempeh, or prepared polenta--and, for maximum convenience and economy, frozen vegetables. If washing and chopping and handling fresh foods soothes you after a long day, by all means, go for it. Nothing precludes the use of fresh veg, but when life gets really hectic, it's tough to beat the ease of popping open a bag and dumping pre-cut chunks into a hot pan. Plus, it's usually cheaper, especially in winter. (Except in the case of collards, where you can easily find a comically large bunch for less than two bucks at a large grocer, and pay the difference in washing and chopping labor. Naturally, choose what works for you.)

All manner of green veg work great in hashes and scrambles. They tend to keep a good bite and don't release a lot of liquid, which means it won't hinder the seriously gorgeous surface browning you're going to make sure your base gets. Because that's what takes a scramble or hash from tossed off to something you'll look forward to tucking into.

Collards or other hearty greens work best with chewy tempeh, but there's no reason you can't pair them with polenta squares, if that's what you're craving. Likewise, broccoli's texture is terrific with soft and chewy tofu, but green beans are no slouch, either. One of these dishes feeds one person generously, but it's simple to stretch it to a meal for two (or if you have higher calorie needs) by adding a starch. Toast smeared with a little nondairy butter or a thin layer of tahini (light maple drizzle optional, but pretty heavenly) pairs well with nutty tempeh and greens. Toast works for a tofu scramble, too, but once you've added hunks of hand-torn corn tortillas to the pan for the last half of cooking (for what lazily gets called tofu migas in the MSV house when no one else is around), you might have a hard time pairing any other carb with your tofu scramble.

Speaking of carbs, let's talk polenta. Cooking little chunks until golden is about to become your new favorite way to put those tubes to work. Out of the fridge, it's grainy, slippery on the outside, and generally a little unappealing. But after a few minutes in the pan, those bites become gorgeously soft and especially flavorful when tossed with a shower of nutritional yeast (those green beans, too).

Nutritional yeast, by the way, is highly recommended on all versions here, but considered necessary for the tofu scramble. YMMV. If you're sensitive to the flavor of nutritional yeast, go easy, and the flavor won't be pronounced, but it will add noticeable depth to the finished product. (Likewise, hot sauce served at the table is a fine choice for all hashes, but especially wise for a tofu scramble.)

Because polenta is a grain, edamame is a perfect green accompaniment that adds protein, but there's no reason you can't use another veg and toss in a handful of cooked beans, or crumble in half a block of tempeh. Or don't sweat this plate and get an extra dose of protein at another meal. And if there's a law against enjoying a slice of buttery toast alongside bits of creamy polenta and lightly charred green beans, you're gonna need a lot of bracelets.

And finally, about the knife business, these shots are all of tempeh and polenta that's been cubed with a knife, but don't think you can't tear off bite-size pieces with your hands or crumble the tempeh if you want even smaller bits. With pre-cut frozen veg and your paws, there's no cutting board or knife to wash. Do what feels good, and chow down.

Scrambles and Hashes to Nourish the Tired Vegan (and Everyone Else, Too)

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serves 1 generously, or 2 lightly (see starch option)

To Begin:

1 generous TBSP chopped sun-dried tomatoes in oil

or

1 TBSP olive oil

Veg:

A couple handfuls of any of the following (all frozen, unless you prefer to prep your own):

chopped collards

or

cut green beans

or

cut broccoli

or

shelled edamame

optional flavor boost: fresh scallions, white and green parts, roughly chopped

Base:

14 oz soft (or firm, if you prefer, or have higher calorie needs) tofu, drained

or

8 oz tempeh, in small bite-size cubes (use a knife or your hands)

or

9 oz (1/2 tube) prepared polenta, in bite-size pieces (use a knife or your hands)

Seasoning:

Herbamere or salt, to taste (try a generous 1/4 tsp)

freshly cracked black pepper

2-3 TBSP nutritional yeast, or to taste

optional flavor boost (pick one): 1/4 tsp garlic powder, 1/4 tsp dried sage, 1/4 tsp smoked paprika, 1/4 tsp garam masala, a few dashes liquid smoke

Finishers:

1 TBSP capers in brine, drained

or

1-2 TBSP salted smoked almonds

or

1-2 TBSP pickled jalapeno slices

or

1/4 cup kimchi or sauerkraut, very well drained

Optional Starches to Stretch/Boost:

toast (spread with nondairy butter, or hummus, or pesto, or nut/seed butter with maybe a light touch of maple syrup added), as desired

6-inch corn tortillas, store-bought (or if you have them, day-old), as desired

To serve (optional, pick one):

hot sauce, pico de gallo, maybe even a little warmed marinara, avocado cubes

Heat tomatoes in oil (or just oil) in a large nonstick skillet over medium-medium-high heat (on an electric range, turn the heat up until the pointer is pointing at about 315 degrees on the circle that is your range knob). Add frozen vegetables and cook for a couple minutes, stirring frequently, until they begin to come to life/brighten in color. Add scallions, if using, along with your chosen seasonings.

Add base of choice:

For tofu, tear off hunks and squeeze it roughly through your fist, letting it fall into the pan. Break up any too-large chunks with a spoon, stir to incorporate seasoning, and spread everything in a single layer as best you can. Let cook, undisturbed, five minutes. Toss well (the tofu that was in contact with the pan should look a bit golden now) and add pieces of torn corn tortilla, if using. Let cook, undisturbed, three minutes. Add finishers, toss again, let cook another two minutes undisturbed. If your tofu isn't browned to your liking, let cook a little further, tossing every minute, being careful not to burn. Serve with hot sauce.

For tempeh or polenta, add the pieces to the pan, stir to incorporate seasoning, and spread into a single layer as best you can. Let cook, undisturbed, for about two minutes. Toss. Continue that pattern, stirring every minute or two (let your nose be your guide on when to give it a toss) until the bits are all nicely golden. This will take 5-7 minutes overall, but cook longer if needed to brown your base, being careful not to burn. Add your finishers during the last two minutes of cooking. Serve with topping of choice, if using.

Notes:

The vegetables listed above are suggestions. Feel free to swap your favorite, but note that any vegetable that releases a lot of water will interfere with the browning of your base. Likewise, if using kimchi or sauerkraut as a finisher, set it aside in a sieve to drain thoroughly while you prepare everything else to avoid adding excess liquid to your dish.

Garlic powder is particularly effective in a tofu scramble.

Some favorite combinations you may want to try: tempeh with collards, tofu with broccoli, polenta with edamame (polenta can also be combined with a single handful of veg and half a block of tempeh or a handful of cooked beans to increase protein content, if desired), and either polenta or tofu with green beans.

Party Animals No. 15: Nut-and-Seed Psyllium Loaf with Herb Jam and Butter Bean-Dijon Hummus for a Potluck with Pals

1. Loaf from here. ​This has been really handy to keep in the freezer, though if you opt to keep it fresh, we still recommend toasting before serving to improve texture and aroma. And not only of the nuts and seeds. Toasting also teases out the maple syrup and coconut oil (the most heavenly combination of foods ever), which is nice since you don't get to dig into the loaf while it's still warm from the oven. We've been putting it to work in other ways, too. Last time we made it, we added 1/3 cup dried apricots and 1/2 cup dried cherries. After slicing the loaf, dehydrate the slices at 125 degrees for something like 15 hours, et voila: granola biscotti.

2. We wish we'd thought of herb jam, but since we didn't, we're glad Paula Wolfert did. That said, this recipe results in a fatty consistency something like creamed spinach, which we weren't crazy about. Next time, we'll decrease the fat and likely increase the acid. In fact, the first time we tried this loaf with a green accompaniment, it was spiced pickled kale. Incredible pairing. Because the loaf is so rich, it really benefits from acidic garnishes.

3. Finally, we made Dreena Burton's white bean hummus, substituting creamy butter beans for the cannellini. So great.​ The dijon in this is genius.

Tempeh-Arugula Soba Bowl with Tahini Dressing

Comforting, quick to assemble, and nutrient-packed, this bowl is a natural fit for lunch. The oil-free dressing cuts rich, bitter tahini with spicy ginger and subtle sweetness from steamed carrots. We love the sharp bite of milder baby arugula against the fluffy, starchy noodles, but if you're sensitive to its assertive flavor, try a mix of baby arugula and baby spinach.

Tempeh-Arugula Soba Bowl with Tahini Dressing

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serves 3-4 

8 oz tempeh

2 large carrots, peeled and roughly chopped

2 bundles (about 180 g) soba noodles

1/2 cup tahini

2 TBSP reduced-sodium tamari

1 TBSP apple cider vinegar

1 TBSP dill weed

1 large knob ginger, about 2x1 inches

1/8-1/4 tsp cayenne

1/2 cup water

5 oz baby arugula

Steam the tempeh and the carrot pieces in the same steamer basket for 20 minutes. 

Meanwhile, bring a medium pot of water to boil and add the soba noodles. Cook at a rolling boil for 5 minutes, drain, and rinse in cold water until the noodles are no longer warm.  Drain again and transfer to a large serving bowl.

In a small food processor/chopper, process the tahini, tamari, vinegar, dill, ginger, and cayenne into a paste. Add the 1/2 cup water and puree until very smooth--this may take a minute. 

When the tempeh and carrots are ready, add the carrots to the dressing and puree until smooth. Separately, process the tempeh into crumbles (in a processor/chopper, or, once it has cooled a bit, chop finely with a knife) and set aside. 

Thoroughly combine the noodles, arugula, and dressing. (Keep tossing--soba noodles can resist separating.) Add the crumbled tempeh and toss until incorporated. Serve at room temperature or chilled.

Party Animals No. 9: Xmas Eve Dinner of Butter Bean-Spinach Risotto with Nut-Crusted Okra plus Whole Lemon and Pear Galettes

We can't get enough of our crusted vegetables. In addition to mushrooms, we've made onion rings, eggplant marinara, and zucchini fritters. Twice. We'll take any excuse to make this recipe, this time in the form of okra, and we found just the creamy, fluffy bed to lay it on.

After the hefty main course, we turned to the famous Shaker lemon pie for inspiration, but cut out the effort of making pie dough. Instead, we served light, flaky phyllo galettes topped with pear slices. If you've never made dessert with whole lemons, you're missing out. The macerated bitter pith and rind give complexity to the overwhelmingly sour juice and pulp. Resist the urge to reduce the sugar called for, and you'll be rewarded with a depth of flavor missing from standard canary-yellow sweet-tart treats.

Butter Bean-Spinach Risotto with Nut-Crusted Okra

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adapted from Bon Appetit, serves 3-4

For the okra:

3/4 cup raw, unsalted almonds

2 TBSP unsalted walnuts

1/2 tsp salt

black pepper, to taste

1/4 tsp smoked paprika

1/8 tsp garlic powder

30 fresh okra pods, about 3/4 lb (or use frozen [see Note])

1/4 cup chickpea flour

1 TBSP cornmeal

5 TBSP water

Preheat the oven to 425.

In a chopper or food processor, grind the almonds, walnuts, salt, black pepper, smoked paprika, and garlic powder into a coarse meal. Transfer nut mixture to a pie plate. In a medium bowl, whisk together the chickpea flour, cornmeal, and 5 TBSP water.

Dip the okra into the chickpea batter, shake off excess, and press into the nut mixture on both sides. Bake for 12 minutes, flip, and bake for 8 minutes more.

[Note: Whole okra pods are easier to use, because they're bigger, but if all you have is cut frozen okra, it should still work. Allow the okra to thaw partially--you want the pieces to remain very firm--dry it, and proceed with the recipe as written.]

For the risotto:

1 tsp olive oil

1 large handful baby spinach (or any large-leafed green, chopped)

4 cups vegetable broth, not tomato-based

1 TBSP olive oil

1/2 small onion, finely chopped

3/4 cups arborio rice

1/4 cup dry white wine

1 15-oz can butter beans, drained and rinsed

Heat the teaspoon of oil and wilt the spinach for 2-3 minutes. If you're preparing your broth from bouillon cubes, simply keep it warm after dissolving. If not, warm gently.

Meanwhile, heat the tablespoon of oil and saute the onion until it softens, a couple of minutes, then add rice and stir to coat with the oil, a couple minutes more. Add wine and cook until it has been absorbed (this should only take a minute). Add 2 ladles of broth--about a cup--and simmer until it has been absorbed, another couple of minutes. Continue adding broth one ladleful at a time until each round has been absorbed. This will take another 20 minutes or so.

When the rice is creamy and tender and the broth is gone, stir in the spinach and the beans, season to taste, and serve when warmed through.

Whole Lemon-Pear Phyllo Galettes

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makes 2 small galettes, serves 4-6

1 lemon (about 4 oz in weight)

1 cup natural cane sugar

2 TBSP coconut oil, melted, plus more for brushing

1/4 tsp salt

4 oz silken tofu

8 sheets thawed phyllo dough

1 small pear, sliced

1 tsp turbinado or brown sugar

With a serrated knife, slice the lemon as thinly as you can, discarding the thick, tough ends. If you concentrate on slicing the rind as thinly as possible, you won't get nice whole, round slices--that's just fine. Some juice and pulp will leak out onto the cutting board, and you can salvage it all, so just make sure you slice the rind very thinly. Stir together the lemon and the sugar and let macerate for 24 hours.

Preheat the oven to 350. 

Blend together the melted coconut oil, salt, and tofu until very creamy. Stir the tofu mixture thoroughly into the lemon mixture.

Lay the phyllo sheets, long side toward you (portrait orientation), and cut in half. You will now have 16 rectangles. Stack 8 rectangles, brushing each layer with melted coconut oil, and alternating directions (portrait and landscape) with each layer.

Into the center, pour half of the lemon mixture (a generous half cup). The lemon mix will be quite loose, so you'll want to work quickly as you place half the pear slices on top and fold the edges of the phyllo dough in (make sure you fold the dough over so there are no holes for the filling to leak out of in the oven). Repeat with the remaining half of the dough and filling.

Sprinkle the teaspoon of turbinado over the tops of both galettes and bake, covered, for 20 minutes, then remove the cover and bake another 20 minutes, until golden and bubbly.

Stacked Vegetable and Creamy Tofu Sandwich with Garlic, Greens, and Butter Bean Soup

A light meal that's guaranteed to hit the spot, this soup and sandwich combo is definitely not light on flavor or color. Earthy beets, crispy carrots, sweet pear slices, and tender spinach are piled high over a tangy, fluffy spread made in a snap by combining firm tofu with a potent prepared hummus. To go along, we knew the classic pairing of creamy butter beans and dark greens bolstered by a sprinkling herbs was just the thing to go with a surplus of garlic we had on hand. Together, they're a welcome antidote to the rich fare that abounds in December. On the other hand, if you need a little more heft, simply make a larger batch of tofu spread and slather it on thick. Or save that extra room for an after-dinner dip into the Christmas cookie jar.

Stacked Vegetable and Creamy Tofu Sandwich

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serves 4, adapted from Everyday Food, November, 2010

8 slices wheat bread

2 oz extra firm tofu

2 oz prepared hummus (we use Tomato Head's)

1 medium beet, shredded

juice of 1 lime, divided

1 pear, thinly sliced

1 cup shredded carrots

2 cups loosely packed baby spinach, or green of choice

1/4 tsp sea salt

1/8 tsp cracked black pepper

In a food processor, combine the tofu and hummus until a fluffy, creamy mixture forms. Divide the tofu spread into four equal servings of about 1 TBSP each.

Stir the juice from half of the lime into the shredded beets. Pour the juice from the other half of the lime over the pear slices and toss gently. In a small dish, stir together the salt and pepper.

To assemble the sandwiches, divide one serving (1/4 of the whole batch) of the tofu-hummus mixture in half and spread a layer on two slices of bread. Top one slice with beets, carrots, pear slices, and spinach leaves. Sprinkle a little of the salt and pepper over the tofu spread on the other slice and place on top. Grill on a counter-top electric grill or on a griddle/pan on the stove top until golden.

Garlic, Greens, and Butter Bean Soup

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serves 4

8 cups vegetable broth

1 head garlic (about 8 large cloves), minced

1 tsp dried oregano

1/2 tsp dried thyme

1/2 tsp ground cumin

1 bay leaf

freshly cracked black pepper, to taste

1 bunch Italian kale, or other dark, leafy green, chopped

1 15-oz can butter beans, drained and rinsed

Bring the broth to a boil in a covered soup pot. Add garlic, oregano, thyme, cumin, bay leaf, and pepper. Cover, reduce heat to medium-low and let simmer 10 minutes. Remove the bay leaf and add the chopped kale. Cook with the lid cocked for an additional 10 minutes. Add the beans and continue to cook until warmed through.

Spinach and Bean Burritos with Mango-Habanero Salsa

These are for the days when you're seriously considering fast food for dinner, but can't seriously consider fast food for dinner. These are for the days when kitchen innovation is impossible to contemplate, but your tongue could use some inspiration. This is a plate that brings the comfort with basic, honest ingredients: creamy, satisfying refried beans are quickly enhanced with a few spices and a heap of spinach for your health. The sweet, fiery salsa is fresh, invigorating, and a dead simple way to add a touch of complexity to a classically comforting meal.

Spinach and Bean Burritos with Mango-Habanero Salsa

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yields 8 burritos

2 16-oz cans vegetarian refried beans

1 tsp cumin

1 tsp coriander

1 tsp smoked paprika

12 oz fresh baby spinach (or large fresh spinach, chopped)

1 TBSP oil

8 flour tortillas ("taco" size; use whole grain, as we did, or white, if you prefer)

1 cup cubed frozen mango, thawed (or fresh)

1 habanero pepper, seeded

handful cilantro (generous 1/4 cup)

juice of 1 lime

1/4 tsp salt

Preheat the oven to 350.

In a very large skillet over medium heat, stir together the beans, cumin, coriander, and paprika. Top with the spinach and oil and cook, stirring, until the spinach is very wilted and the whole mixture is very creamy, about 5 minutes. (Stirring all this will take some effort initially, but will become very easy toward the end. Be patient, and add the spinach in batches if your pan is not large enough to hold all the fresh leaves at once.) Season with salt and pepper, if needed (we didn't need to add any salt).

When the mixture is very creamy, assemble all 8 burritos using about 1/2 cup of filling per tortilla. Place each one seam-side down in a 9x13 baking dish. Bake until the tortillas begin to crisp gently at the edges and the burritos are hot, about 20 minutes.

While the burritos bake, blend together the mango, habanero, cilantro, lime juice, and salt.

Serve immediately.