Breakfast burrito with chipotle tofu and pinto beans

Serves 4

30 min

Crispy smoked tofu and warm pinto beans wrapped in tortillas with avocado, toasted pumpkin seeds, and chipotle mayo.

prepPreheat oven to 180°C / 350°F if warming tortillas in oven
450 g extra-firm tofu, torn into 3 cm pieces	Coat tofu with spices & oil	Fry tofu 10 min until crisp & golden	Assemble & roll burritos
1/2 tsp sweet smoked paprika (for the tofu)
1/4 tsp garlic powder (for the tofu)
1/2 tsp ground cumin (for the tofu)
1 tbsp chipotle in adobo (for the tofu)
Fine sea salt
2 tbsp / 30 ml rapeseed oil (for the tofu marinade)
1 tsp rapeseed oil (for the pumpkin seeds)	Toast pumpkin seeds 2–3 min, sprinkle lime zest
50 g pumpkin seeds
2 limes, 1 zested and both juiced to get 3 tbsp / 45 ml juice
400 g tin pinto beans, not drained, with 1/2 tsp paprika, 1/4 tsp garlic powder, 1/2 tsp cumin & 2 tbsp lime juice	Warm beans with spices & lime juice 5 min
1 tbsp chipotle in adobo (for the mayo)	Mix chipotle mayo
100 g mayonnaise (vegan, if need be)
1 ripe avocado	Slice avocado & warm tortillas
4 large wheat tortillas
20 g fresh coriander leaves and tender stems, roughly chopped

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