This a Tofu scramble black bean burrito

Tofu scramble black bean burrito

Here you have it, the one and only tofu scramble black bean burrito πŸ˜€.

This is one of my favorite recipes because is yummy as hell, and is so easy to do and very nutritious.

You may be more familiar with sweet potato black bean burritos, and this is similar, but with tofu, kale, vegan cheese, guac, and vegan sour cream.

I called it a burrito, but I folded in a wrap spinach soft tortilla πŸ˜…

When I can eat this vegan bean burrito?

You can eat it for lunch, dinner, brunch, it really doesn’t matter 😁. You choose when you want to eat it, there isn’t a specific time to eat the burrito written in stone😹

It is gluten-free?

I used wrap spinach tortillas to do this burrito from the grocery store.

While the one I did isn’t gluten-free you can make it gluten-free by buying a gluten-free wrap or burrito tortilla in the grocery store.

How do you make it?

First things first:gather the ingredients.Here is what I used:

Ingredients:

-An organic can of Black beans. I used SW organic black beans, I buy them in bulk in Amazon because I used black beans a lot since I’m vegan, and they are known to be one of the main sources for vegan protein.

-Spinach wrap tortilla or any burrito or wrap tortilla that you like

-Vegan sour cream

-Simple guacamole (Ingredients below)

-Kale tofu scramble

-1 can of organic black beans

Kale tofu scramble

-16oz of extra firm tofu or half a tofu

-Half an onion(any color will do)

-1 diced tomato

-2 crushed garlic cloves

-2 tablespoons of tumeric

-1 cup of rinsed Kale

-1/4 of a cup with cilantro

-A dash of cumin

-A dash of oregano

-1/2 teaspoon of ground pepper

-1/2 teaspoon of onion powder

-1/2 of paprika

-A pinch of sea salt or hymalayan salt.

-1 bell pepper

Simple guacamole

-1/2 an avocado

-Half a lime

-Half a lemon

-2 tablespoons of apple cyder vinegar

-A dash of ground pepper

Vegan sour cream

-1 cup of raw cashews soaked.To soak them quickly put them in a pot and bring them to a boil, after they boil remove them and let them rest for 15 minutes in an airtight container.

I don’t buy my cashews in the grocery store because I need a lot of cashews, and usually the store near my home mostly carries salted and roasted cashews, and I cannot use those.The brand that i use is

-1/2 teaspoon of sea or kosher or Himalayan salt

-2 tablespoons of apple cider vinegar

-Half a cup of water

Instructions:

1-First let’s do the tofu kale scramble. Get your tofu, open the package and drain the water, and put some paper towels in a flat plate and start pressing the tofu with the paper towel until you get rid of all the excess of water.

This step is crucial because if the tofu is soaked with water, it will not absorb the seasonings as it should.

2-After you have crumbed the tofu with your fork, start chopping the vegetables and crush the garlic cloves. Now have all your veggies chopped, toss the powders seasonings in the tofu crumbs.

Put some olive oil in a cooking pan, and heat it under medium heat.

Once the oil gets hot, sautee the onions along with the bell peppers until the onions are transparent, which will be for about 5 minutes. After the onions get transparent toss the crumbled tofu with the seasonings in the pan and cook it under medium heat until the tofu is warm.

After the tofu is warm toss the Kale inside, and there you go, you got your kale tofu scramble ready!

3-Start doing the guacamole. Mash the avocado with a fork, and after you finish crushing it put the rest of the ingredients, and mix them. Remember this is a simple guac you don’t need to put diced tomatoes, and onions if you don’t have the time, just put the ingredients that I mentioned above.

4-Next put the cashews in a pot with water, turn on your stove to medium heat, and bring the cashew to a boil. After boiling them, take them out of the pot and put them in an airtight container, and let them rest for 15 min.

5-Once 15 min have passed, drain the cashews and put them in the blender with the rest of the ingredients. Blend the mixture until you have a thick cream.

6-Now is time to heat the wrap or burrito tortilla in a cooking pan under medium heat.

Put the vegan cheese on top, so it can melt while you’re heating the tortilla.

After the cheese is hot turn off your stove, and put the rest of the ingredients in the burrito, and move it to a big plate and wrap it into a burrito.

Voilah! There you have it your black bean kale tofu scramble burrito

Feel free to choose whatever time you want to eat it. This dish is very flexible: you can have it for brunch, lunch, or dinner.

Can you freeze them?

These burritos last in your freezer for 3 months with the sour cream, and tofu not the guac, and in your fridge for 3-4 days without the guac.

This a Tofu scramble black bean burrito

Tofu kale scramble black bean burrito

Keyla Jimenez
This burrito is so easy to do,and is perfect for any ocassion.
5 from 1 vote
Prep Time 10 mins
Cook Time 30 mins
Course Main Course
Cuisine vegan food, vegan mexican
Calories

Ingredients
  

Vegan burrito

  • 1 can of organic Black beans
  • 2 tortillas spinach wrap or burrito tortillas are fine
  • 3 tablespoon s of shreded vegan cheese.I used Daiya mixed shreded vegan cheese

Tofu kale scramble

  • 16 oz of extra firm tofu or half a tofu
  • Half an onion
  • 1 diced tomato
  • 2 crushed garlic cloves
  • 2 tbsp of tumeric
  • 1 cup of rinsed Kale
  • 1/4 cup of cilantro
  • 1 dash of cumin
  • 1 dash of oregano
  • 1/2 tsp ground black pepper
  • 1/2 tsp of onion powder
  • 1/2 tsp of paprika

Vegan sour cream

  • 1 cup soaked raw cashews
  • 1 tsp of sea,kosher or pink himalayan salt
  • 2 tbsp of apple cider vinegar
  • 1/2 cup of water

Simple guacamole

  • 1/2 avocado
  • 1/2 a lemon
  • 1 dash of black ground pepper
  • 1 dash of sea or kosher salt
  • 1 clove of garlic

Instructions
 

  • First, let's do the tofu kale scramble.
    Get your tofu, open the package and drain the water, and put some paper towels in a flat plate and start pressing the tofu with the paper towels until you get rid of all the excess of water.
  • After you have crumbed the tofu with your fork, start chopping the vegetables and crush the garlic cloves. Now, get all your veggies chopped, toss the powders seasonings in the tofu crumbs.
  • Put some olive oil in a cooking pan, and heat it under medium heat.Once the oil gets hot, sautee the onions along with the bell peppers until the onions are transparent, which will be for about 5 minutes.
    After the onions get transparent toss the crumbled tofu with the seasonings in the pan and cook it under medium heat until the tofu is warm. When the tofu becomes warm toss the Kale inside, and there you go, you got your kale tofu scramble ready!
  • Start doing the guacamole. Mash the avocado with a fork, and after you finish crushing it put the rest of the ingredients, and mix them. Remember this is a simple guac you don't need to put diced tomatoes, and onions if you don't have the time, just put the ingredients that I mentioned above.
  • Next put the cashews in a pot with water, turn on your stove to medium heat, and bring the cashew to a boil. After boiling them, take them out of the pot and put them in an airtight container, and let them rest for 15 min.
  • Once 15 min have passed, drain the cashews and put them in the blender with the rest of the ingredients. Blend the mixture until you have a thick cream.
  • Get the can of black beans opened it, and rinse them 3 times with clean water to get rid of the excess of salt.
  • Now is time to heat the wrap or burrito tortilla in a cooking pan under medium heat.
    Put the vegan cheese on top so it can melt, and put the black beans so you can heat them up, too while you're heating the tortilla.
  • After the cheese and bean are a hot turn off your stove, and put the rest of the ingredients in the burrito, and move it to a big plate and wrap it into a burrito.
    Voilah! There you have it your black bean kale tofu scramble burrito
    Feel free to choose whatever time you want to eat it. This dish is very flexible: you can have it for brunch, lunch, or dinner.

Notes

-Make sure to press the tofu before putting the seasonings so it can absorb the seasonings well.
-If you freeze the burritos, they can last for 3 months without the guac.
-They can last in the fridge for 3 days after you cook them without the guac.
-Feel free to play with the recipe, you can add a potato hash or baked sweet potatoes
-If you want to use the brand of black beans that I used, I used SW organic black beans, I buy them in bulk in Amazon because I used black beans a lot since I’m vegan, and they are known to be one of the main sources for vegan protein.

By the way, I want to know if you have a favorite vegan burrito recipe, and what that recipe has?πŸ€”

Please if you like this recipe share it. Sharing is caring!πŸ˜€ Also, I want to know in the comments below if you like the recipe when you make it.

Thanks for reading this recipe, and please if you haven’t done it yet subscribe to my blog, so you can have my latest recipes, and health tips and my latest tips to save money while buying your groceries.

See you soon in my next recipe. Remember to strive to save your health, money, and time by eating healthy πŸ€—πŸ˜„.

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