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Meatless Mexican Breakfast Wrap

Meatless Mexican Breakfast Wrap
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Prep Time: 15 min Serves: 4
Cooking Time: 10 min Yield: 4 wraps
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You’ll fill whole-grain (or sprouted whole-grain) tortillas with a sauteed mixture of seasoned organic firm tofu, scallions, pico de gallo and black beans. Recipe + image courtesy of Jackie Newgent, RDN.



1. Drain the tofu. Squeeze of excess liquids between several unbleached paper towels or a clean kitchen towel. Cut into 1/2-inch cubes. Add to a medium bowl. Add the salt and turmeric, stir well to combine, and set aside.
2. Thinly slice the scallions, separating the green and white parts. Drain the pico de gallo of excess liquid using a mesh strainer. Cut the papaya into quarters or cubes. Pit, peel, and cube the avocado. Set each aside separately.
3. Heat the oil in a large well-seasoned cast iron or (PFOA-free) nonstick skillet over medium-high. Add the white part of the scallions and sauté until softened, about 1 minute. Add the tofu mixture and sauté until lightly browned, about 5 minutes. Add the beans and sauté until the beans are heated through and tofu is richly browned, about 3 minutes. Add the drained pico de gallo and green part of the scallions and cook while stirring until the pico de gallo is heated through, about 1 minute.
4. Transfer the mixture to the whole grain (or sprouted whole grain) tortillas, top with the avocado, and fold or roll up each as desired. Serve with the papaya on the side. (Hint: Add a pinch of sea salt to the papaya to balance tastes.) If desired, serve the wraps with additional pico de gallo or lime wedges on the side.


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