Hummus Bean Brekki Burrito

This was the very 1st Brekki Burrito that was on Prep’s Menu a couple years ago!

.Hummus Bean Burrito 🌯


Serves 4


For the veges:

1 x large kumara cubed

1 x bunch kale washed & leaves taken off the stalks and ripped into 3 cm pieces

1 x capsicum cut into strips

1/2 Tbs cumin

1/2 Tbs chilli powder

Olive oil

Salt and pepper

For the hummus:

1 x can chickpeas drained and rinsed

1/2 cup water

1 x lemon (juice)

3 x garlic cloves

Salt and pepper to taste

For the beans:

1 x can black beans drained and rinsed

1/2 tsp chili powder

1/2 tsp cumin

1 Tbs nutritional yeast

1/4 tsp salt

For the tofu:

1 x block tofu pressed and mashed up with a folk

1 x Tbs turmeric

1/2 cup nutritional yeast

1 x Tbs Dijon Mustard

1 x lemon (juice)

Dash of olive oil

Salt and pepper to taste


4 x tortilla wraps

1 x avo diced

1 x handful cherry tomatoes diced

1 x handful parsley chopped up fine


  1. Preheat oven to 200•C and line a roasting tray with baking paper and lightly grease with the oil. Mash the tofu ingredients all together in a bowl until fully mixed and it’s all a beautiful yellow colour..add more nutritional yeast if it needs to be more yellow.
  1. Add kumara and capsicum to the baking sheet, drizzle with oil (or water) and spices, and toss to combine. Bake for 15-22 minutes. Add kale in the last 5 minutes of baking to wilt, tossing with the other vegetables to combine seasonings check each minute to turn & make sure it doesn’t burn.
  1. In the meantime, heat a large fry pan over medium heat. Once hot, add oil (or water) & tofu and sauté for 7-10 minutes, stirring frequently, to slightly brown.
  1. Blend up the hummus ingredients in a NutriBullet or blender then add the hummus ingredients to a bowl with all the bean ingredients. Stir to combine. Then add water until a pourable sauce is formed. Then add parsley and stir. Add the spice mixture to the tofu and continue cooking over medium heat until slightly browned – ~3-5 minutes. Set aside.
  1. Assemble burritos: Roll out a large tortilla. Add generous portions of the roasted vegetables, scrambled tofu, avocado, cherry tomatoes. Roll up folding the bottom and top of the wrap into the centre then as you roll the burrito fold in the sides at the same time (YouTube a burrito rolling tutorial quickly if you can’t get it).
  1. Enjoy straight away or wrap in tin foil and freeze down for future easy on the go restaurant quality Brekki burritos!