Having a stash of flavorful bean burritos in your freezer means you’ll always have a satisfying plant-based meal ready for a grab-and-go breakfast on a busy morning or to take to the campsite for an easy campfire meal. Our vegan breakfast filling—made with tofu and prepared to mimic scrambled eggs—is tossed with beans, veggies and salsa for a delicious and ultra-satisfying meal.”
- 2 tablespoons avocado oil, divided
- 1 (14 ounce) package extra-firm water-packed tofu, drained and crumbled
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- ¼ teaspoon salt
- 1 (15 ounce) can reduced-sodium black beans, rinsed
- 1 cup frozen corn, thawed
- 4 scallions, sliced
- ½ cup prepared fresh salsa
- ¼ cup chopped fresh cilantro
- 6 (8 inch) whole-wheat tortillas or wraps
- 1Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add tofu, chili powder, cumin and salt; cook, stirring, until the tofu is nicely browned, 10 to 12 minutes. Transfer to a bowl.
- 2Add the remaining 1 tablespoon oil to the pan. Add beans, corn and scallions and cook, stirring, until the scallions have softened, about 3 minutes. Return the tofu to the pan. Add salsa and cilantro; cook, stirring, until heated through, about 2 minutes more.
- 3If serving immediately, warm tortillas (or wraps; see Tip), but if freezing do not warm them. Divide the bean mixture among the tortillas, spreading evenly over the bottom third of each tortilla. Roll snugly, tucking in the ends as you go. Serve immediately or wrap each burrito in foil and freeze for up to 3 months.
- 4To heat in the microwave: Remove foil, cover with a paper towel and microwave on High until hot, 1½ to 2 minutes.
- 5To heat over a campfire: Place foil-wrapped burrito on a cooking grate over a medium to medium-hot fire. Cook, turning once or twice, until steaming hot throughout, 5 to 10 minutes if partially thawed, up to 15 minutes if frozen.