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Sweet Potato, Black Bean, and Tofu Scramble Burritos 10
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Sweet Potato, Black Bean, and Tofu Scramble Burritos

If you're looking for a fast and easy breakfast that feels like a guilty pleasure, these burritos are for you. They look and taste like a breakfast burrito you'd get from a restaurant, and they're packed full of protein. It's a great way to start your day.
Prep Time 5 minutes
Cook Time 20 minutes
Servings 4 servings

Equipment

  • Baking Sheet
  • Frying Pan
  • Chef Knife
  • Peeler
  • Blender

Ingredients

  • 2 Medium Sweet Potatoes peeled and cubed
  • 1 tbsp Olive Oil
  • 1/2 tsp Mexican Seasoning Mix
  • Salt to Taste
  • 1 cup Canned Black Beans drained and rinsed
  • Red Chilies
  • 4 Flour Tortillas

For the Tofu Scramble

  • 1 tbsp Olive Oil
  • 2 cups Firm Tofu
  • 1 tsp Salt
  • 1/4 tsp Turmeric

For the Fresh Cilantro Oil

  • 1/4 cup Olive Oil
  • 1/4 cup Fresh Cilantro

Instructions

  • Preheat the oven to 400°F (200°C).
  • Add the sweet potatoes to a baking sheet with a drizzle of olive oil and the Mexican seasoning mix. Toss until well coated.
  • Bake for 20 minutes, tossing halfway through, until the sweet potato is golden brown and tender.
  • Heat a pan to medium heat, crumble the tofu with your hands directly over it and cook stirring frequently, until most of the water has evaporated.Add salt and turmeric and continue cooking for about 5 minutes.
  • Mix olive oil and cilantro in a blender and process until smooth.
  • To assemble each burrito add ⅓ of the beans, ⅓ of scramble tofu, ⅓ of the roasted sweet potatoes, fresh cilantro oil and red chilies to the center of a tortilla. Roll up each tortilla keeping the filling tucked in place. Cut in halves.

Notes

Try heating the tortillas in the microwave for several seconds just before assembling the burritos. It makes them extra supple and warm.