These have officially taken over as the reigning burritos in our household. If our freezer ever runs low on these, my husband goes into crisis mode haha.
Unlike other burritos, something about these make them reheat in the microwave BEAUTIFULLY!. I promise you that they don’t get soggy. They’re magic.
They’re very very easy to make, and a triple batch makes about 27 burritos. My husband goes through these like no one’s business, and will often grab two a day to take to work.
Lately we’ve been portioning them out into individual portions, and freezing in a container. When you’re ready to eat it, you can serve it over toast, on rice, or wrap it in a fresh burrito.
The recipe was adapted from Emilie Eats.
1 14-ounce package extra-firm tofu, drained
1 onion, diced
4 cloves garlic, minced
1 cup potato, diced (any variety)
1 cup mushrooms, diced
1 15-ounce can black beans, drained and rinsed
1 cup salsa
1/4 cup nutritional yeast
3 teaspoons chili powder
2 teaspoons ground cumin
1 teaspoon salt
1 teaspoon ground turmeric
1/2 teaspoon black pepper
1/2 teaspoon ground cayenne pepper
3 cups kale or spinach, finely chopped
8 whole-wheat tortillas (Optional. You can also just freeze the filling in individual portions)
Drain the tofu and then squeeze out the extra liquid with a cloth or paper towel.
In a large skillet or wok, add the onion. Cook for 5-7 minutes until they become translucent. Add garlic; cook for 2 minutes, stirring.
Add potato and mushrooms; stir. Cook for 10-15 minutes, until potato is fork tender. Crumble the tofu into small pieces and add to the pot; cook for 5 minutes.
Add black beans, salsa, nutritional yeast, chili powder, cumin, salt, turmeric, pepper, and cayenne pepper. Stir to fully incorporate all ingredients; cook for 5 minutes. Add kale or spinach and stir; cook until wilted.
Scoop some of the filling and place in the center of a tortilla. Fold in the edges, then roll up. Wrap in foil. Repeat for all tortillas.
Store in the fridge or freezer (they reheat great in the microwave).