INGREDIENTS

• 3 green onions
• 1 package Harvesting Good Broccoli
• 1 cup mushrooms
• 2 cloves garlic (minced)
• 1 can black beans (no salt added)
• 1 teaspoon canola oil
• 1 package tofu (16 ounces, firm)
• 2 tablespoons nutritional yeast
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon turmeric
• ¼ teaspoon garlic powder
• 4 tortillas
• Cheese (optional; regular or dairy-free)

INSTRUCTIONS

• Rinse green onions, broccoli, and mushrooms. Peel garlic cloves.
• Slice green onions and mushrooms. Chop broccoli. Mince garlic.
• In a colander, drain and rinse the beans.
• Mix together all spices in a small bowl.
• In a medium skillet over medium heat, heat oil. Add green onions, broccoli, mushrooms, and garlic. Cook until broccoli is soft, about 4-5 minutes.
• Add tofu blocks and break apart with a spatula until there is a scrambled texture with lots of chunks. Add the spice mixture to the skillet.
• Heat for another 5 minutes until hot.
• Spoon tofu mixture into the center of each tortilla, dividing evenly. Sprinkle cheese on top, if desired.
• Fold tortilla over mixture and serve.