Vegan Breakfast Burrito

Instructions

1. Step 1

   Preheat the oven to 220°C.

   Cookware: oven

2. Step 2

   Spread the potato on a rimmed baking sheet. Toss with 1 tbsp (15 ml) olive oil, the smoked paprika, salt, and 1 gr black pepper.

   Ingredients used: 1.0 gr Ground Black Pepper, 15.0 ml Olive Oil, 300.0 gr Potato, 3.0 gr Salt, 3.0 gr Smoked Paprika

   Cookware: rimmed baking sheet

3. Step 3

   Roast the potato at 220°C until browned and tender, turning once halfway through.

   Timer: 25 min (fixed)

   Cookware: oven, rimmed baking sheet

4. Step 4

   Heat the remaining 1 tbsp (15 ml) olive oil in a large skillet over medium heat. Add the onion and bell pepper and cook until softened, then add the garlic and cook for 1 minute.

   Timer: 6 min (fixed)

   Ingredients used: 150.0 gr Bell Pepper, 8.0 gr Garlic, 15.0 ml Olive Oil, 100.0 gr Onion

   Cookware: large skillet, spatula

5. Step 5

   Add the firm tofu, nutritional yeast, cumin, turmeric, remaining salt, and remaining 1 gr black pepper. Cook over medium heat, stirring occasionally, until the tofu is hot and lightly browned.

   Timer: 6 min (fixed)

   Ingredients used: 400.0 gr Firm Tofu, 1.0 gr Ground Black Pepper, 3.0 gr Ground Cumin, 2.0 gr Ground Turmeric, 20.0 gr Nutritional Yeast, 3.0 gr Salt

   Cookware: large skillet, spatula

6. Step 6

   Stir in the black beans and baby spinach. Cook over medium heat until the beans are hot and the spinach has wilted.

   Timer: 3 min (fixed)

   Ingredients used: 80.0 gr Baby Spinach, 240.0 gr Black Bean

   Cookware: large skillet, spatula

7. Step 7

   Gently coat the avocado slices with the lime juice in a small bowl.

   Ingredients used: 2.0 piece Avocado, 15.0 ml Lime Juice

   Cookware: small bowl

8. Step 8

   Warm the flour tortillas one at a time in a dry skillet over medium heat until soft and flexible.

   Timer: 4 min (fixed)

   Ingredients used: 4.0 piece Flour Tortilla

   Cookware: Dry skillet

9. Step 9

   Divide the roasted potato, tofu mixture, avocado, and salsa among the tortillas. Fold in the sides, roll each tortilla tightly around the filling, and serve.

   Ingredients used: 120.0 gr Salsa