Freezer Vegan Breakfast Burrito

• Vegan

• Produce

  • 1 15-ounce can Black beans
  • 3 cloves Garlic
  • 2 cups Kale or spinach
  • 1 cup Mushrooms
  • 1 Onion
  • 1 cup Potato

• Refrigerated

  • 1 14-ounce package Tofu, extra firm

• Condiments

  • 1 cup Salsa

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1/4 tsp Cayenne pepper, ground
  • 2 tsp Chili powder
  • 1/4 cup Nutritional yeast
  • 1 tsp Salt
  • 3/4 tsp Turmeric, ground

• Nuts & Seeds

  • 1 1/2 tsp Cumin, ground

• Bread & Baked Goods

  • 8 Tortillas, whole wheat or gluten free

Found on emilieeats.com

Description

Ingredients

• 1 14-ounce package extra-firm tofu, drained
• 1 onion, diced
• 3 cloves garlic, minced (about 1½ teaspoons)
• 1 cup potato, diced (any variety)
• 1 cup mushrooms, diced
• 1 15-ounce can black beans, drained and rinsed
• 1 cup salsa
• ¼ cup nutritional yeast
• 2 teaspoons chili powder
• 1½ teaspoons ground cumin
• 1 teaspoon salt
• ¾ teaspoon ground turmeric
• ½ teaspoon black pepper
• ¼ teaspoon ground cayenne pepper (optional)
• 2 cups kale or spinach, finely chopped
• 8 whole-wheat or gluten-free tortillas

Directions

• To drain the tofu, wrap in several paper towels; place in the sink. Place a heavy object (such as a large pot with a heavy weight inside) on top of the tofu to press the water out. You can also use a tofu press. Let the tofu drain for 15 minutes.
• In a large skillet or wok, add the onion. Cook for 5-7 minutes until they become translucent. Add garlic; cook for 2 minutes, stirring.
• Add potato and mushrooms; stir. Cook for 10-15 minutes, until potato is fork tender. Crumble the tofu into small pieces and add to the pot; cook for 5 minutes.
• Add black beans, salsa, nutritional yeast, chili powder, cumin, salt, turmeric, pepper, and cayenne pepper. Stir to fully incorporate all ingredients; cook for 5 minutes. Add kale or spinach and stir; cook until wilted.
• Scoop some of the filling and place in the center of a tortilla. Fold in the edges, then roll up. Wrap in foil. Repeat for all tortillas.
• Store in the fridge or freezer. Defrost in the oven at 350F for 15 minutes or in the microwave.