Ingredients
4 large flour tortillas
1 cup fresh spinach
1 batch tofu scramble (about 2 cups)
½ cup cooked black beans, drained and rinsed
1 roasted red bell pepper, thinly sliced
1 avocado, thinly sliced
⅓ cup pickled red onions or chopped scallions
1 serrano or jalapeño pepper, thinly sliced
Sea salt, to taste
Lime wedges
Salsa, for serving
Instructions
- Lay the tortillas flat on a clean surface.
- Divide the spinach evenly among them, placing it in the center of each tortilla.
- Top with tofu scramble, black beans, roasted red pepper slices, avocado, pickled onions, and serrano or jalapeño.
- Season with sea salt and a squeeze of fresh lime juice.
- Fold the sides inward, then roll from the bottom up to form a tight burrito.
- Serve immediately with salsa, or wrap tightly in foil to freeze.
Notes
- For best freezing results, wrap burritos tightly to prevent freezer burn.
- Reheat directly from frozen for better avocado texture.
- Whole wheat tortillas can be used for added fiber.
- You can substitute pinto beans for black beans.
- Add vegan cheese or a drizzle of chipotle sauce for extra flavor.
- Prep Time: 30 min
- Cook Time: 15 min