Bean and Tofu Burritos

Ingredients

• 1/3 cup converted white rice
• 1 15-ounce can low-sodium kidney or black beans (do not drain)
• Kosher salt and freshly ground pepper
• 1 tablespoon extra-virgin olive oil
• 1/2 14-ounce package extra-firm tofu, drained, patted dry and cut into cubes
• 1/2 teaspoon low-sodium sazon seasoning
• 2 scallions, chopped
• 4 10-inch flour tortillas
• 1/2 cup shredded low-fat pepper jack cheese (about 2 ounces)
• 1/4 cup pico de gallo
• 1 cup shredded romaine lettuce
• Hot sauce and sour cream, for serving

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