Put those leftovers to good use!

Black Bean Breakfast Burrito

In case you get around to making the Tamale/Black Bean dinner outlined below, you can use up your leftover black beans in this tasty brunch concoction. And, if you don't know about China Rose tofu, you should. Find it at Harvest Health. Also, if you have access to Hawaiian black sea salt...well, bust it out already!

You will need...
Leftover black beans (unless you were a super bean hound, you should have an ample amount left)
4 flour tortillas (the big kind)
1 tablespoon canola oil
1 onion, diced small
2 green peppers, diced small
1 lb tofu, diced small
1/2 teaspoon turmeric
1/2 teaspoon ground ginger
1/3 package vegan cheddar (we like Follow Your Heart Vegan Gourmet), diced small
1/4 cup bottled or homemade salsa
salt and pepper
for fixins: avocado, sriracha hot sauce, vegan sour "cream"

Here's what to do...
Preheat your oven to 350 degrees F.

In a small saucepan, warm up those beans!

In a medium sized skillet over medium-high heat, heat the canola oil. When shimmery, add the onions and peppers. Saute until soft. Add the tofu and saute until a bit brown (not too brown). Add the seasonings and salsa, stir in and heat up. Add the "cheddar" and keep stirring until it gets all melty and delicious (trust me, it will be delicious). Add a bit of salt and pepper.

Meanwhile, put a bit of oil on a cookie sheet.

When everything is ready to go, get ready to assemble:
black beans
tofu-xtravaganza
a few wedges of avocado
...and roll up burrito style.

Place on the cookie sheet and bake for 9 minutes.

Serve with Tofutti Better Than Sour Cream! and sriracha.