This recipe is the perfect hearty yet fresh breakfast option. These
plant based burritos are filled with tofu scramble, beans, and veggies,
then loaded with Mother Raw Queso. If you're looking for some extra heat, use Mother Raw Spicy Queso.
Remove soft tofu from package. Pat dry to remove as much liquid as possible. Cut in half and store the second half for another time. Take half and crumble (with hands or fork) into a large bowl. Season with salt, pepper and turmeric. Set aside. Chop up pepper and onion, julienne style, and set aside. Drain and rinse 1 can of black beans. Set aside.
In a large (deep set) pan, heat up 2 tbsp avocado oil. When hot, add in onions. Cook for 5 minutes until translucent. Add in peppers and cook for another 5 minutes. Add crumbled tofu into the pan and mix well with the vegetables. Cover and cook for another 5 minutes. Add in 1 can of black beans and mix again. Cook for another 5 minutes.
Lay tortillas flat and scoop desired amount of mixture (tofu, onions, peppers and black beans) in the middle of the tortilla. Add a scoop Mother Raw queso on top of the mixture. Roll the tortilla long wise, and then fold in the sides on the short end. Use a toothpick to help keep it together.
