This freezer-friendly vegan breakfast burrito is perfect for busy mornings!
▢ 4 large tortillas
▢ 1 cup fresh spinach
▢ 1 recipe Tofu Scramble
▢ ½ cup cooked black beans, drained and rinsed
▢ 1 roasted red bell pepper, thinly sliced
▢ 1 avocado, thinly sliced
▢ ⅓ cup pickled onions or chopped scallions
▢ 1 serrano or jalapeño pepper, thinly sliced
▢ Sea salt
▢ Lime wedges
▢ Salsa, for serving
- Divide the spinach leaves among the tortillas. Top with the tofu scramble, black beans, red peppers, avocado, pickled onions, and serranos. Season with a sprinkle of salt and a squeeze of lime.
- Fold the left and right sides of the tortilla over the filling. Fold the bottom flap of the burrito up and over the filling, then tuck the sides and the filling as you roll the burrito. Wrap in foil, slice, and serve with salsa on the side.