Hearty tofu scramble, savory black beans, and creamy “cheese” sauce all rolled in a tortilla and gently browned in a frying pan. These burritos can easily be made ahead of time and reheated as a quick, healthy, filling, and—most importantly—delicious breakfast, lunch, or dinner. Yum!

Prep and cook time: 1 hour (including the scramble).  Makes 8 burritos.

Beans:

2 cans (approx. 14 oz. each) black beans

1 teaspoon lime juice

1 teaspoon oregano

1 teaspoon cumin

1 teaspoon coriander

½ teaspoon salt

⅛ teaspoon pepper

½ teaspoon onion powder 

½ teaspoon garlic powder

1. Combine all ingredients in a pot and cook over medium low heat until heated through. Note: Use the whole can of beans, including the liquid.

Creamy sauce:

½ cup raw cashews

1 cup water

2 teaspoons white miso paste

½ teaspoon salt

½ teaspoon onion powder

¼ teaspoon white pepper

¼ teaspoon onion powder

2½ -3 tablespoons nutritional yeast

½ teaspoon lime juice

1½ tablespoons cornstarch

1. Combine all ingredients in a high speed blender and blend until smooth. It will be a very watery consistency at this point.
2. Transfer to a sauce pan and cook over medium high heat, stirring constantly. When the mixture thickens, remove it from the heat. It will be a gooey consistency that sort of resembles melted cheese.

Assembling the burritos:

8 whole wheat (or other) tortillas

1 recipe tofu scramble

Black beans (above)

Cream sauce (above)

Optional:

Avocado

Guacamole

Salsa

Hot sauce

1. Put a line of tofu scramble down the middle of a tortilla. Spoon beans on top of the scramble and cream sauce on top of the beans. The cream sauce has a strong flavor, so you don’t need much on each burrito. Add whatever options you’d like.
2. Fold up the ends then fold up the sides so that the burrito is sealed.
3. Put the burrito in a frying pan over medium heat. Cook until golden brown underneath and then flip it to brown the other side.