This recipe was inspired by the Breakfast Burrito in "The Urban Vegan" by Dynise Balcavage - which is a wonderful cookbook BTW! This is not an actual burrito but a tortilla with filling, folded over and grilled panini-style.
Ingredients
1 TB olive oil
1/4 cup finely chopped onion
large garlic clove, finely chopped
1/2 red pepper, finely chopped
8-12 oz firm tofu, drained and chopped in 1/4 inch cubes
1-1/2 tsp cumin powder
1/2 tsp chili powder
1/2 tsp cumin
1 can organic pinto beans, drained and rinsed
salt & pepper to taste
Ezekiel New Mexico Style Sprouted Grain tortillas
vegan cheese, if desired
salsa
chopped fresh bell peppers
spinach
chopped jalapeños
Directions
Saute onion and garlic in olive oil for a couple of minutes, add red pepper and cook a bit longer. Add tofu, saute a couple of minutes. Add spices and cook another minute or so. Add pinto beans and cook till warmed through. At this point you can refrigerate and save for later.
To Assemble
Spray or lightly brush one side of tortilla with olive oil. This will give it a nice crisp crust. I like to place it oil side down on a plate or piece of wax paper while assembling. On one half of the tortilla, add cheese, chopped bell peppers, spinach, jalapenos and bean-tofu mixture. Try not to get too carried away, you need about 1/2 inch around the edges while it cooks. Fold over and place in panini grill, close and grill till nice and crispy. After it's cooked, I like to put it on a plate, open it back up and add salsa, more fresh spinach and any other goodies you may have (avocados, etc.).
Note: you can use any kind of tortilla but I really like the 9" Ezekiel sprouted grain; very tasty and no added oils, GMOs, etc.
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