Black bean breakfast burritos
Turmeric tofu and black beans rolled into warm tortillas with avocado and a fresh tomato salsa. Filling enough for a late breakfast, and quick to make.
- Time
- 20 min
- Serves
- 2
- Kind
- Breakfast
Method
- Drain the tofu and pat it dry. Drain and rinse the beans.
- Chop the tomatoes and coriander and mix them with the juice of half the lime and a pinch of salt for a quick salsa.
- Warm the oil in a frying pan over a medium-high heat. Crumble in the tofu, add the turmeric, paprika and a pinch of salt, and cook for 4 minutes, stirring, until golden in places.
- Stir in the beans and cook for 2 minutes more, until hot through.
- Warm the tortillas one at a time in a dry pan over a medium heat for 20 seconds each side, so they fold without cracking.
- Spoon the tofu and beans down the middle of each tortilla. Add the avocado in slices, the salsa and a squeeze of lime.
- Fold in the two sides, roll up tightly from the bottom, and cut in half.
Tip Warming the tortillas first makes them fold without cracking. Leftover black beans from the tin keep a few days in a covered tub.
Per portion
| Energy | 631 kcal |
| Protein | 30 g |
| Carbohydrate | 44 g |
| of which sugars | 5 g |
| Fat | 34 g |
| of which saturates | 7 g |
| Fibre | 12 g |
| Salt | 0.85 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- tortilla2
- firm tofu280 g
- black beans½ tin
- avocado1
- cherry tomatoes130 g
- coriander½ bunch
- lime1
- smoked paprika1 tsp
- turmeric½ tsp
- olive oil1 tbsp
