Mexican Breakfast Burrito

Mexican Breakfast Burrito with Salsa Fresca

www.ZsusVeganPantry.com

Makes 4 servings

weekday

1. Potatoes: Preheat air-fryer or oven to 400F. Peel and dice the potatoes. Spray with oil. Season with chili powder, cumin and salt. Bake until tender. Air-fryer: 15-20 minutes, shaking the basket as needed. Oven: 30-40 minutes.

2 medium sweet potatoes or regular potatoes, peeled and chopped

1 teaspoon chili powder

1 teaspoon ground cumin

2. Salsa Fresca: Combine the tomato, garlic, onion, jalapeno and lime juice in a medium bowl. Salt to taste.

2 small tomatoes, diced

1 garlic clove, minced

1/4 small onion, finely minced

1/2 small jalapeno, finely minced

1 tablespoon lime juice

3. Beans and Tofu: Heat a medium skillet over medium heat. Add the beans, tofu and cheese. Cook until heated through, about 4 minutes.

1 (15-ounce) can black beans, rinsed and drained

2 cups mashed Breakfast Tofu (1 recipe)

1/2 cup shredded or 4 slices nondairy yellow or orange cheese

4. Burrito: Warm the tortillas in the microwave (between two plates for 1 minute), oven or over the stove. Divide the baked sweet Potatoes and the Beans and Tofu among the burritos. Add sour cream, Salsa Fresca and avocado. Season generously with salt. Roll up and serve.

4 fajita-size flour tortillas

1/2 cup vegan sour cream

1/2 cup salsa

1 avocado, sliced