Black Bean Breakfast Burritos

Breakfast burritos are one of the easiest things to make, and a great way to keep the basic black beans in play.  Switch this up any number of ways–adding additional herbs to the bean/tofu mixture (parsley is a lovely one).  Add additional veggies, sautéing them a bit before adding to the burrito filling.

Image courtesy of Whole Foods
Image courtesy of Whole Foods

Black Bean Breakfast Burritos

Yield: 4 burritos


  • 1 T olive or grapeseed oil
  • 1 c basic black beans
  • 1/2 block extra-firm tofu, crumbled
  • 1 t ground turmeric
  • 1 t ground cayenne pepper
  • 1 t ground black or white pepper
  • salt to taste
  • 1 small avocado, diced
  • 2 plum tomatoes, seeded and diced
  • 4 large vegan flour tortillas (or flour-like)
  • roasted red pepper salsa
  • vegan sour cream (optional)


  1. Heat oil in skillet on medium to medium-high heat. Add turmeric, cayenne, and black pepper and heat until fragrant.
  2. Add crumbled tofu and sauté until the tofu is evenly coated in spices. In other words, stir the tofu in the spices until it is uniformly yellow.
  3. Add beans and heat through and add salt to taste.
  4. In a dry pan, heat the flour tortillas until warm but not toasted (keep them soft).
  5. Into each flour tortilla, layer the tofu/bean mix, tomato, and avocado.
  6. Roll the tortilla into a burrito and top with salsa and sour cream.

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