Rice + Bean Breakfast Burrito

I love getting creative with my breakfasts, especially on busy weekdays. These burritos are easy to put together & you can make a large batch of all of the ingredients to meal prep. I like to make these for breakfast one day on the weekend but make a triple batch and freeze individual burritos. These are so flavorful & packed with nutrients to keep you fueled all day. 

Tofu Scramble

Ingredients:

• 1 block firm tofu
• Juice from one lemon
• 1 tsp sriracha
• 1 tbs nutritional yeast
• 1 tsp turmeric
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• veggies, optional (spinach, bell pepper, tomatoes, etc)

Directions:

1. Break up the tofu into small chunks in a bowl (should resemble scrambled egg)
2. Add in the remaining ingredients and mix
3. Preheat a nonstick pan on medium-high 
4. Cook the tofu for 10-15 minutes stirring every few
5. Serve in the burrito or eat on it's own with some hot sauce or fresh herbs

Rice + Beans

• 1 cup rinsed long grain rice 
• 2 cups water or veggie stock
• 1 can rinsed black bens
• 1 tbs chili powder
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp salt
• 1 tsp pepper

Directions:

1. In a medium size pot, combine all of the ingredients & stir to combine
2. Place on the high heat & cover
3. Once it has reached a bowl, turn down the heat
4. Simmer for 10-15 minutes
5. Once there is no liquid left & the rice is cooked, turn off the heat

Assemble

Extra/Optional Ingredients:

• Tortillas
• Hummus
• Spinach
• Fresh herbs
• Nutritional Yeast
• Hot sauce

Directions:

1. Spread some hummus on the tortilla
2. Layer in the tofu scramble & rice 
3. Add in any additional veggies, herbs, & flavors. I Like to wrap mine up with hummus, hot sauce, extra nooch, & cilantro
4. Wrap in up and enjoy immediately or freeze