I discovered the sheer bliss of breakfast burritos while visiting friends in NM. There, green and red chile smother eggs and cheese and meat for three bucks a piece. Inspired, I started making my own early-morning burritos filled with tofu scramble, beans, salsa, avocado, and cilantro. Sour cream (dairy free), kale, and fried potatoes also make great additions.
For burritos, I like to add some spice to my tofu scramble. From the recipe listed on the blog, I exclude the thyme and add more cumin (1 tsp.), 1/3 cup fresh chopped cilantro, and 1 jalapeno. Dice the hot pepper and fry it with the onion and garlic early in the scramble process.
I was lucky this morning and had some left-over cooked beans from last night. If you are less fortunate and are starting from scratch, cook 1-2 cups of black beans with 1 tsp. cumin, 1 small onion, 2 cloves of garlic and 1 bay leaf. Remember to be patient.
Assemble the scramble, beans, avocado, cilantro, and salsa on warm tortillas and dig in!