Vegan breakfast burrito with tofu and sweet potato

Ingredients

For 1 serving

• Whole wheat tortillas1
• Tofu100 g
• Sweet potatoes100 g
• Cooked black beans50 g
• Taco seasoning1 teaspoon
• Salsa40 g
• Spinach30 g
• Extra virgin olive oil2 teaspoons
• Saltto taste

Contains: gluten, soy,

In season: October – March

Method

1. Peel the sweet potato and cut it into roughly 1 cm cubes; drain the tofu and pat it dry with kitchen paper; drain and rinse the black beans; wash and drain the spinach.
2. Heat half the oil in a frying pan over a medium heat, add the sweet potato, cover and cook for 12 minutes, stirring now and then, until tender and golden in places; transfer to a plate.
3. In the same pan, heat the remaining oil, crumble in the tofu with your hands, add the taco seasoning and a pinch of salt and cook for 5 minutes, stirring, until golden and dry.
4. Add the beans, spinach and sweet potato and stir for 2 minutes, until the spinach has wilted and everything is hot.
5. Warm the tortilla in a dry frying pan for 20–30 seconds per side, until soft.
6. Spread the filling down the middle of the tortilla with the salsa, fold in the short sides and roll it up tightly.