2 small zucchini, diced
1/4 large red onion, diced
1 jalapeno pepper, seeded and diced
12 oz. extra-firm tofu, pressed and crumbled
1 T. cumin
1 t. garlic salt
15 oz. black beans, rinsed
1 tomato, diced
2 c. baby spinach, chopped
1 T. Sriracha
1/4 c. salsa
1 avocado, mashed
6 large tortillas
Saute diced zucchini, onion, and jalapeno in a large skillet until soft. Add crumbled tofu and season with cumin and garlic salt. Add black beans, diced tomato, spinach, Sriracha, and salsa. Stir until spinach is wilted. Mash an avocado and spread on tortillas. Spoon tofu veggie mix on each tortilla and roll up while tucking the ends in, burrito style.
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