Breakfast burrito with chipotle tofu and pinto beans
30 minServes 4
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 | |||
| 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 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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