Recipe Chipotle Breakfast Burrito
Healthy choice
Gluten-free option
Protein-packed
Refined sugar free
Nut-free option
Main meals
Breakfast & brunch
Ideal for a weekend brunch when you feel it’s time to treat yo’self. Make some extra sour cream while you’re at it to add to a Mexican dinner later in the week!
You will need
Serves 6
Lime & Coriander Sour Cream
- 300 g silken tofu
- 2 tablespoons lime juice
- 1 1/2 tablespoons apple cider vinegar
- 1 tablespoon olive oil
- 2 teaspoons lime zest
- 1 teaspoon Dijon mustard
- 1 teaspoon sea salt
- 1 small garlic clove,
- 1/3 cup coriander leaves, chopped
Corn & Black Bean Salsa
- 2 corn cobs, husked and shucked (or 1 cup frozen corn kernels, thawed)
- 1/4 large red onion, finely diced
- 1/2 jalapeño chilli pepper, finely diced (slice and reserve other 1/2 for garnish)
- 12 cherry tomatoes, quartered
- 400 g tin (1 cup) black beans, drained & rinsed
- 1 cup coriander leaves, roughly chopped
- Juice & zest of 2 limes
- 2 teaspoons olive oil
- 1 pinch dried red chilli flakes
- Sea salt & cracked black pepper, to taste
Chipotle Tofu Scramble
- 2 tablespoons olive oil
- 1/2 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 250 g firm tofu, well drained* and crumbled
- 1 clove garlic, minced
- 1 chipotle chilli in adobo sauce, chopped
- 2 tablespoons adobo sauce
- 1 cup baby spinach, chopped
- 1/4 cup water
To serve
- 6 tortillas, warmed**
- 1 avocado, sliced
- Coriander to garnish
- 6 lime wedges
Directions
-
Step 1
To make sour cream, place all ingredients into a high speed blender and process until smooth. Chill until needed.
-
Step 2
To make salsa, place a cast iron pan over high heat, add the corn kernels and roast until slightly charred and blackened, about 7-8 minutes.
-
Step 3
Place the charred corn into a bowl with the remaining salsa ingredients and toss to combine. Set aside half of the salsa to put inside the burritos, reserving the other half for topping.
-
Step 4
Finally, for the chipotle tofu scramble, place the oil in a frying pan over medium heat. Add the turmeric, cumin, tofu and garlic and fry together for 1-2 minutes. Add the chilli, adobo sauce, spinach and water and cook, stirring, until the water evaporates and the spinach has wilted through.
-
Step 5
To build your burritos, place a warmed tortilla on a plate, spoon on some of the scrambled tofu and some corn salsa, then fold one side over the filling, roll and wrap to close.
-
Step 6
Top them with sour cream, more salsa, avocado slices, reserved jalapeño slices, and coriander leaves; serve with a slice of lime on the side.
-
Step 7
Pat yourself on the back — this is a multi-layered accomplishment!
Hot tip!
*To drain tofu, place on top of a few paper towels, place more paper towels on top, and weight down with a heavy plate to drain /squeeze out the water.
**To warm tortillas, preheat oven to 180°C, wrap the tortillas in aluminium foil, place in the oven and heat for 9-10 minutes or until warmed through.
More nut-free dishes
Chipotle Breakfast Burrito
Directions
40 mins to prep
15 mins to cook
-
Step 1
To make sour cream, place all ingredients into a high speed blender and process until smooth. Chill until needed.
-
Step 2
To make salsa, place a cast iron pan over high heat, add the corn kernels and roast until slightly charred and blackened, about 7-8 minutes.
-
Step 3
Place the charred corn into a bowl with the remaining salsa ingredients and toss to combine. Set aside half of the salsa to put inside the burritos, reserving the other half for topping.
-
Step 4
Finally, for the chipotle tofu scramble, place the oil in a frying pan over medium heat. Add the turmeric, cumin, tofu and garlic and fry together for 1-2 minutes. Add the chilli, adobo sauce, spinach and water and cook, stirring, until the water evaporates and the spinach has wilted through.
-
Step 5
To build your burritos, place a warmed tortilla on a plate, spoon on some of the scrambled tofu and some corn salsa, then fold one side over the filling, roll and wrap to close.
-
Step 6
Top them with sour cream, more salsa, avocado slices, reserved jalapeño slices, and coriander leaves; serve with a slice of lime on the side.
-
Step 7
Pat yourself on the back — this is a multi-layered accomplishment!
Hot tip!
*To drain tofu, place on top of a few paper towels, place more paper towels on top, and weight down with a heavy plate to drain /squeeze out the water.
**To warm tortillas, preheat oven to 180°C, wrap the tortillas in aluminium foil, place in the oven and heat for 9-10 minutes or until warmed through.
You will need
Serves 6
Lime & Coriander Sour Cream
- 300 g silken tofu
- 2 tablespoons lime juice
- 1 1/2 tablespoons apple cider vinegar
- 1 tablespoon olive oil
- 2 teaspoons lime zest
- 1 teaspoon Dijon mustard
- 1 teaspoon sea salt
- 1 small garlic clove,
- 1/3 cup coriander leaves, chopped
Corn & Black Bean Salsa
- 2 corn cobs, husked and shucked (or 1 cup frozen corn kernels, thawed)
- 1/4 large red onion, finely diced
- 1/2 jalapeño chilli pepper, finely diced (slice and reserve other 1/2 for garnish)
- 12 cherry tomatoes, quartered
- 400 g tin (1 cup) black beans, drained & rinsed
- 1 cup coriander leaves, roughly chopped
- Juice & zest of 2 limes
- 2 teaspoons olive oil
- 1 pinch dried red chilli flakes
- Sea salt & cracked black pepper, to taste
Chipotle Tofu Scramble
- 2 tablespoons olive oil
- 1/2 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 250 g firm tofu, well drained* and crumbled
- 1 clove garlic, minced
- 1 chipotle chilli in adobo sauce, chopped
- 2 tablespoons adobo sauce
- 1 cup baby spinach, chopped
- 1/4 cup water
To serve
- 6 tortillas, warmed**
- 1 avocado, sliced
- Coriander to garnish
- 6 lime wedges