Vegan Breakfast Burrito

🧂 Ingredients

• 1 recipe tofu scramble
• 2 medium yukon gold potatoes

  diced
• 1 tablespoon + 1 teaspoon olive oil

  divided
• 1/2 teaspoon salt and freshly ground black pepper
• 1/4 teaspoon dried rosemary

  or 1 tablespoon fresh, finely chopped
• 6 ounces baby spinach leaves

  roughly chopped
• 1 large garlic clove

  minced or grated
• 1 cup canned black beans

  warmed
• Hot sauce

  or salsa [https://www.delishknowledge.com/the-best-homemade-salsa-for-canning/], for serving
• 4 large burrito-size tortillas

  whole-wheat preferred, warmed

Instructions

• 1 Preheat the oven to 400 degrees F. Alternatively, you can preheat an Air Fryer
  [https://amzn.to/4fa2VAf] to 400 degrees F. Toss the potatoes with 1 tablespoon
  of olive oil, salt, pepper, and rosemary. 
  
  Add to a baking sheet or the basket of an air fryer [https://amzn.to/4fa2VAf]
  and cook for 20-25 minutes in the oven, turning halfway through, or 10-12
  minutes in the air fryer [https://amzn.to/4fa2VAf], stirring halfway through.
  Season to taste then set aside.
• 2 While the potatoes are cooking, make the tofu scramble. Set aside.
• 3 Heat a medium nonstick skillet [https://amzn.to/2Qe0IJw] over medium heat and
  add the remaining teaspoon of olive oil. Add the spinach and minced garlic and a
  pinch of salt and pepper and cook until the spinach has just wilted.
• 4 Warm the tortillas in a dry skillet [https://amzn.to/2Qe0IJw] or in the
  microwave and layer the tofu scramble, potatoes, spinach, black beans, and hot
  sauce or salsa on top, if using. Roll and enjoy.

Nutrition Info