Vegan Breakfast Burritos
Ingredients
- 1 Block Extra-Firm Tofu
- 2 Medium Potatoes, chopped
- 1 Can Black Beans, drained
- 2-3 Avocados
- 1 Pepper, cored & chopped
- Salsa of choice
- Fresh Cilantro
- 1 1/2 Tbsp Taco Seasoning
- 3 Tbsp Olive Oil, divided
- Large Tortillas
Preparation
Add 2 tbsp oil to a large pan over medium heat. Add chopped potatoes and cook for 5 minutes, stirring often.
Add chopped pepper and cook another 4-6 minutes or until both are softened.
Add black beans and 1 tbsp taco seasoning and stir well. Cook another couple minutes and then remove from heat and set aside.
Using the same pan, add 1 tbsp oil and crumble in the tofu, no need to press.
Add remaining taco seasoning and cook for about 5 minutes, stirring often. Add a little water or oil and let it soak into the tofu if you want it to have more moisture.
Assemble the potato mixture, tofu, avocado, salsa and cilantro onto the lower half of a tortilla. Fold the edges over and pull the bottom layer over the filling, gently pressing down. Roll upwards all the way and place back in the pan to heat if desired, or serve immediately.
