YOUR SOLIN GENERATED RECIPE
Black Bean and Quinoa Burrito
Sautéed black beans and nutty quinoa combined with savory crumbled tofu, wrapped in a warm tortilla with creamy avocado and fresh spinach.
INGREDIENTS
1 large high-protein flour tortilla
0.5 cup canned black beans
0.25 cup cooked quinoa
6 oz extra firm tofu
3 tbsp nutritional yeast
0.13 whole avocado
0.5 cup fresh baby spinach
2 tbsp chunky salsa
0.25 tsp ground cumin
0.25 tsp garlic powder
0.25 tsp sea salt
0.25 tsp black pepper
0 tsp extra virgin olive oil
PREPARATION
Press the extra firm tofu with a paper towel to remove excess moisture, then crumble it into small bite-sized pieces.
Heat the extra virgin olive oil in a non-stick skillet over medium heat.
Add the crumbled tofu to the skillet and season with ground cumin, garlic powder, sea salt, and black pepper.
Sauté the tofu for 5-6 minutes until it begins to turn golden and slightly firm.
Stir in the rinsed black beans, cooked quinoa, and nutritional yeast, cooking for another 3 minutes until the mixture is hot and well-combined.
Warm the high-protein tortilla in a separate dry pan for 30 seconds on each side until soft and pliable.
Place the fresh baby spinach in the center of the tortilla, then spoon the tofu and bean mixture on top.
Finish with the sliced avocado and chunky salsa before folding the sides in and rolling the burrito tightly.