Tofu Scramble & Black Bean Burrito

This is a very tasty recipe. I made the components the evening before so that it would only take a couple of minutes to assemble the ingredients. I used a gluten free wrap make from Teff flour -- not because I'm gluten free, but more out of curiosity. I think the teff wrap was a bit more difficult to shape than standard wheat tortillas, but was otherwise good. I also added sliced avocado to the mix -- highly recommended. Thanks

This recipe is amazing, my kala namak's just arrived and I can't wait to cook this! Also, could I freeze the burritos?

Thanks so much for your comments Rafaela and indeed, you can freeze them - I would do so individually. Thanks so much for cooking with Rouxbe! Chef Kirk

do you recommend any tortillas. I use mission, but I don't think they are that great.

Hi Rebekah: The best answer is to look for tortillas that are not too overly-processed (added oils, salts, etc.). My own preference is a stone-ground corn tortilla, and these days, you can find them in 8 inch rounds. If you prefer wheat flour, whole wheat is a good way to go for the added fiber element. If you live near a taqueria (taco bakery), your search has ended, because that is where you will find the best, handmade tortillas. And, you can easily make your own with corn masa, and once you make your own, it is difficult to eat anything from a wrapper. Cheers, Char

how do i reheat the burittos so they are at a hot serving temperature? i want to make the refriied beans in advanced and leave out the tofu and potastoes. so its all beans.would i do this in the oven?