It can be hard to find something both nutritious AND satisfying, but we have you covered with this crazy good burrito that can be demolished morning, noon and night. Containing scrambled tofu, crispy potato, guacamole, salsa fresca and beans, we urge you to head to the kitchen and whip this bad boy up!
Serves: 2
Ingredients
2 Large tortilla wraps
1 large potato
1/4 red onion
1 cup cherry tomatoes
handful parsley
1/2 avocado
1/2 lemon
1/2 cup black beans
200g firm tofu
Hot sauce of choice
salt
pepper
garlic powder
onion powder
paprika
olive oil
Method
Dice the potato into small cubes. Pan fry in 2 tbsp olive oil on a medium-high heat with 1/2 tsp salt, 1/2 tsp onion powder, 1/2 tsp garlic powder, 1/2 tsp paprika. Cook for 10-15 minutes, or until cooked through.
Move the cooked potatoes to a seperate bowl. Crumble the tofu into the hot pan with 1 tbsp of olive oil. Add 1/2 tsp salt, 1/2 tsp onion powder, 1/2 tsp garlic powder, 1/2 tsp paprika and fry for 5 minutes.
Finely chop the onion and parsley, and half the cherry tomatoes. Toss with a drizzle of oil.
Mash the avocado in a seperate bowl with the juice of half a lemon, 1/4 tsp of salt and a pinch of pepper.
Rinse and drain the black beans.
Add all elements to one side of a warm wrap (I like to heat mine up in the microwave for 20 seconds). Make sure not to fill it too much as it will be hard to roll. First fold in the top and bottom, then take the side with filling and roll tightly, pressing down to keep it compact.
Cut in half and serve with a side of corn chips!
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