1 cup – Spanish onion (small dice)
1 clove – garlic (minced)
1 tablespoon – Canola oil
1 cup – potatoes (medium dice)
1 teaspoon – salt
1 teaspoon – ground black pepper
1 pound – firm tofu (medium dice)
8 – six-inch flour tortillas
1 cup – refried beans
6 ounces – Monterey jack cheese
1 cup – tomato salsa
1. Over medium heat sweat the onions and garlic in oil until the onions are translucent. Add potatoes, salt, and pepper. Cook until potatoes are tender and browned. Add tofu and heat gently.
2. Fill the center of each tortilla with refried beans, the potato/tofu mixture, and the cheese.
3. Roll up the tortillas and top each one with a spoonful of salsa. If the burrito is going to be eaten on the run put the salsa inside the tortilla. For lunch, send salsa on the side so the tortilla doesn’t get soggy.