Chipotle Breakfast Burrito Recipe

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