Summary

Ingredients

• 420 g canned chili beans
• 0.5 teaspoon ½ cumin powder
• 0.5 teaspoon ½ cayenne pepper
• salt
• 3 tortilla (s)
• 1 avocado (s)
• 0.5 ½ iceberg lettuce
• 0.5 ½ bunch coriander

Also: (for the vegan scrambled eggs)

• 300 g natural tofu
• 1 red pepper (s)
• 1 onion (s)
• 2 teaspoons kala namak
• 0.5 teaspoon ½ turmeric
• 0.5 teaspoon ½ garlic powder
• salt and pepper

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Instructions

1. Warm the beans together with the spices and season with salt. Puree in a blender or mash with a potato masher.
2. For the vegan scrambled eggs, crumble the tofu, cut the bell pepper and onion into strips. First fry the tofu crumbs. Stir in the sulfur salt, turmeric and garlic powder. After three minutes, add the peppers and onion and fry for five minutes. Season to taste with salt and pepper.
3. Heat the tortillas in a pan or directly on the hot plate (be careful, it sticks quickly) and place them on three large plates. First brush with the bean puree. Then cover with scrambled eggs, lettuce, avocado and coriander and roll up.
4. The best way to hold them together is to wrap some aluminum foil around them.