Black Bean Burrito

Peel and mince the garlic. Peel and finely chop the red onion. Trim, deseed, and dice the red bell pepper. Halve the lime.

Add the green cabbage, juice from half the lime, and a pinch of salt and pepper to a medium bowl. Toss the quick cabbage slaw to combine. In a small bowl, combine the sour cream with the juice from the remaining lime half and a pinch of salt. Stir to combine, then chill lime crema in the refrigerator until you’re ready to serve.

Place a large nonstick skillet over medium-high heat with 1 tbsp vegetable oil. Once hot, add the minced garlic and chopped onion, and cook until softened, about 4 to 5 minutes. Drain the Wildwood tofu and crumble into the pan. Add the chorizo spice, ¾ tsp salt and ¼ tsp pepper. Cook until the tofu is browned in places and has dried out a little, about 7 to 9 minutes.

Drain and rinse the black beans. Add the black beans and diced pepper to the skillet with the tofu mixture and toss to combine. Cook until beans and pepper are heated through, about 3 to 4 minutes.

Lay the whole wheat tortillas on a clean work surface. Top with the tofu and black bean mixture and quick cabbage slaw. Carefully roll the burritos, tucking in the sides as you go.

Wipe the skillet clean and return to medium heat with 2 tsp vegetable oil. Once hot, add the burritos to the skillet, seam side down. Cook until golden brown, about 2 to 3 minutes, then flip and cook an additional 2 minutes. Slice burritos in half and serve with the lime crema.