Imagine a world full of all-in-one options. One type of lightbulb! A single charger for all the gadgets! One battery size! One remote control! One type of Tupperware! Universal buttons! One insurance policy for life, death and everything in between! One pan lid for all the pans! Wouldn’t that be great? That’s what the burrito, with its multiple ingredients swaddled in tortilla, promises. Except that I haven’t always loved the heft of them and the way the flavours merge too readily. So I’ve written my own recipe. For me, this is the one.
Breakfast burrito with chipotle tofu and pinto beans
Prep 10 min
Cook 40 min
Serves 4
450g extra-firm tofu – I like Tofoo
1 tsp sweet smoked paprika
½ tsp garlic powder
1 tsp ground cumin
2 tbsp chipotle in adobo – I like Cool Chile
Fine sea salt
5 tbsp rapeseed oil
50g pumpkin seeds
2 limes, 1 zested and both juiced, to get 3 tbsp juice
400g tin pinto beans, not drained
100g mayonnaise (vegan, if need be)
1 ripe avocado
4 large wheat tortillas, to serve
20g fresh coriander, leaves and tender stems, roughly chopped
Tear the tofu into 3cm pieces and put them in a bowl. Add a half-teaspoon of smoked paprika, a quarter-teaspoon of garlic powder, half a teaspoon of cumin, a tablespoon of chipotle in adobo, half a teaspoon of salt and two tablespoons of the oil, and toss so the tofu is well coated.
Put a teaspoon of rapeseed oil in a pan on a medium heat, add the pumpkin seeds and a big pinch of salt, and toast for two to three minutes, until they are golden and popping. Tip out on to a plate and sprinkle over the lime zest.
Put two tablespoons of rapeseed oil in the same pan on a medium heat, then fry the tofu, turning occasionally, for 10 minutes, until crisp and golden. Tip out on to a second plate.
Pour the beans and their liquid into a saucepan, add the remaining half-teaspoon each of cumin and paprika, the last quarter-teaspoon of garlic powder, two tablespoons of the lime juice and three-quarters of a teaspoon of salt, and warm through gently for five minutes, mashing a few beans as you go.
In a small bowl, make a chipotle mayonnaise by mixing the mayonnaise with the remaining tablespoon each of lime juice and chipotle in adobo.
Just before serving, peel, stone and slice the avocado, and warm the tortillas until they’re soft and pliable.
To assemble, spread a tablespoon of mayo in a horizontal line down the centre of each tortilla. Following the same line, add a quarter of the avocado slices, spoon over a quarter of the beans and a quarter of the tofu, then sprinkle over a quarter of the toasted pumpkin seeds and coriander.
Fold the left and right sides of the tortilla over the edges of the filling, then fold up the bottom of the tortilla and roll it away from you. Eat immediately.
