Plus, I had plenty leftover, so I was able to make three extra burritos and freeze them for whenever I have the craving for breakfast burritos again! I just wrapped them in foil and can heat them up in the oven for a quick, healthy cooked breakfast.
There is something so wonderful about a burrito. It’s this pocket of goodness that’s bursting full of lots of different delicious components – hard to keep together in your hands but worth every drip down your sleeve! 😂 Every individual part takes on a totally different experience when packed together inside in a tortilla.
This morning I had some extra time and wanted to make a hearty, filling breakfast. I decided to pack in the protein with a tofu scramble and some black beans, and then took it one step further and added a tortilla with all the fixin’s.
1 package extra firm tofu, drained in paper towel and crumbled
1 red pepper, diced
2 cloves garlic, minced
1 tsp cayenne
1 tsp cumin
1 tsp chili powder
dash nutritional yeast (optional)
1/4 cup chopped parsley
1 can black beans
2 big handfuls baby spinach
1/4 cup salsa
sprigs fresh cilantro
In a large skillet over medium high heat, add 1 Tbsp olive oil, red pepper, and garlic, and cook for about 2-3 minutes or until softened and the garlic is starting to brown. Add the crumbled tofu and the spices and nutritional yeast if you have it. Stir together and warm through before adding chopped parsley and seasoning with salt. Reduce heat to low and leave to sit while preparing toppings. Drain and rinse black beans, and then heat in a small saucepan until warmed through. Slice half and avocado and wash and separate sprigs of cilantro. To assemble the burritos, layer a small handful of baby spinach, 1/4 of tofu scramble, 1/4 of black beans, 1 Tbsp salsa, 2 slices avocado, and a sprig of cilantro, and then fold in 2 sides and rolls to create the burrito shape. Serve with additional salsa. To freeze, roll in foil – keeps for 1 month.