Meera Sodha presents a breakfast burrito recipe that promises a harmonious blend of flavours. The dish features chipotle tofu, pinto beans, and a zesty lime and pumpkin seed topping, all wrapped in a warm tortilla.
To prepare, tear 450g of extra-firm tofu into 3cm pieces and toss with smoked paprika, garlic powder, cumin, chipotle in adobo, salt, and oil. Fry the tofu in rapeseed oil until crisp and golden, about 10 minutes.
Separately, toast 50g of pumpkin seeds in oil with salt until golden, then sprinkle with lime zest. Warm a tin of pinto beans with their liquid, adding cumin, paprika, garlic powder, lime juice, and salt, mashing some beans as they heat.
For the chipotle mayonnaise, mix 100g of mayonnaise with lime juice and chipotle in adobo. Assemble the burritos by spreading mayo on each tortilla, then layering avocado slices, beans, tofu, pumpkin seeds, and fresh coriander. Fold the tortilla sides in, then roll from the bottom to enclose the filling.
Serve immediately for a satisfying all-in-one breakfast option.
