Instructions

• Lay out the 4 large tortillas on a clean work surface.
• Divide 1 cup fresh spinach evenly among the tortillas, placing the spinach in a narrow pile in the lower third of each tortilla.
• Divide 1 recipe Tofu Scramble evenly and spread it on top of the spinach in each tortilla.
• Evenly distribute ½ cup cooked black beans (drained and rinsed) over the tofu scramble.
• Divide the 1 roasted red bell pepper (thinly sliced) and the 1 avocado (thinly sliced) evenly among the tortillas and arrange on top of the beans.
• Use either ⅓ cup pickled onions or chopped scallions (your choice) and the 1 serrano or jalapeño pepper (thinly sliced); divide these evenly and add them on top of each filling.
• Season each assembled filling with a light sprinkle of sea salt and a squeeze of lime from the lime wedges.
• To fold each burrito: fold the left and right sides of the tortilla toward the center over the filling, then fold the bottom edge up over the filling. As you roll the burrito away from you, tuck the sides and filling in with your fingers to form a tight roll so the seam closes on the underside.
• Wrap each burrito in foil, slice as desired, and serve with salsa on the side.