Description
A hearty, make-ahead breakfast burrito with tofu scramble, black beans, and avocado.
Ingredients
Scale
- 1/2 block firm tofu, crumbled
- 1/2 tbsp olive oil
- 1/2 cup black beans, drained and rinsed
- 1/2 cup bell peppers, diced
- 1/2 cup onions, diced
- 1/2 cup baby spinach, chopped
- 1/4 tsp turmeric (for color)
- 1/4 tsp garlic powder
- 1/4 tsp cumin
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 tbsp nutritional yeast (optional, for cheesy flavor)
- 2 tbsp salsa
- 1/2 avocado, sliced
- 2 large whole wheat or gluten-free tortillas
Instructions
- Heat oil in a pan over medium heat. Add onions and bell peppers, sauté for 3-4 minutes until soft.
- Add crumbled tofu, black beans, turmeric, garlic powder, cumin, salt, and pepper. Cook for 5 minutes, stirring occasionally.
- Stir in chopped spinach and nutritional yeast, cook for 1 more minute until spinach wilts.
- Remove from heat and let cool slightly.
- Divide the tofu mixture between the tortillas, top with avocado slices and salsa.
- Roll into burritos, wrap in foil or parchment paper, and store in the fridge for up to 4 days or freeze for up to 3 months.
- To reheat, microwave for 1-2 minutes, flipping halfway.