Try these vegan burritos for an egg-free, high-protein breakfast with savory black beans and a fiery spice blend. Minced jalapeño and and fresh cilantro help to kick up the flavor even more.
Recipe yields 6 servings
In a medium skillet, heat the oil over medium heat until hot. Add the red onion and season with paprika, chili powder, the salt and black pepper to taste. Cook for 4 minutes, or until the onion is softened. Add 2 of the minced garlic cloves and cook for 1 minute. Add the tofu, 1 cup of the black beans, cumin, hot sauce, if using, and black pepper to taste. Cook, stirring occasionally, for 2 minutes.
In a small bowl, combine the tomato, 1 Tbsp of the cilantro, lime juice, liquid aminos, jalapeño pepper and remaining 1 minced garlic clove.
Lay the tortillas on a flat surface and evenly fill with the tofu mixture, tomato mixture, remaining 1 cup black beans and avocado. Roll up tortillas and top with additional cilantro for garnish.