Slow Cooker Southwestern Breakfast Burritos

🧂 Ingredients

• 15 oz can black beans

  rinsed and drained
• 16. oz package firm tofu

  crumbled
• ¼ cup chopped scallions
• 1 green pepper

  finely chopped
• 1 cup salsa
• 1/2 cup water
• ½ teaspoon ground turmeric
• ¼ teaspoon ground cumin
• ¼ teaspoon chili powder
• 1/2 teaspoon smoked paprika
• Black salt

  gives a sulfur, eggy taste, optional- but worth it
• Salt and pepper

  to taste
• 3 cups spinach leaves
• 8 whole-wheat tortillas
• Sliced Avocado, Shredded Cheese, Salsa

  For Topping

Instructions

• 1 Place the black beans, crumbled tofu (no need to press before hand), scallions,
  green pepper, salsa, water, turmeric, cumin, chili powder, paprika and generous
  pinch salt and pepper in the slow cooker and cook for 6 hours on low. (see
  notes)
• 2 When ready to serve, stir in the spinach until just wilted.
• 3 Using a slotted spoon to remove as much extra liquid as possible, place a scoop
  on the center of a burrito, top with any optional toppings and roll up!
• 4 Serve with extra salsa, hot sauce or anything else you like with your breakfast
  burritos!

Nutrition Info