Vegan Breakfast Burritos

Ingredients

• 2 blocks Extra-firm tofu
• 1 can Black beans
• 2 medium Potatoes
• 2 whole Bell peppers
• 1 medium Yellow onion
• 2 cups Spinach or kale
• 6 whole Large flour tortillas
• 0.5 tsp Turmeric
• 1 tsp Cumin
• 2 tbsp Nutritional yeast
• 0.5 cup Salsa
• 2 tbsp Olive oil

Instructions

1. Dice potatoes small. Parboil or microwave 5 minutes until slightly tender. *(5 min)*
2. Crumble tofu. Sauté in oil with turmeric, cumin, and nutritional yeast until golden, about 7 minutes. *(7 min)*
3. In separate pan, sauté diced peppers, onion, and potatoes until crispy, about 8 minutes.
4. Add beans and greens to the veggie pan. Cook 2 minutes until greens wilt.
5. Warm tortillas. Fill with tofu scramble, veggie-bean mix, and salsa. Fold into burritos.
6. To freeze: wrap individually in foil, then freezer bag. Reheat in microwave 2-3 min or oven at 375°F for 15 min.