Take the black beans and salsa and pulse them together to create a paste like consistency.
Fold together your tofu scramble with the sautéed kale. Feel free to season to taste with more salt and pepper, hot sauce and/or cheese sauce for even more flavor.
Bring a skillet to medium heat and cook each tortilla for about 1 minute on each side to warm through.
Add about 2 tsp of the black bean mixture as the base. Spread it out into an inch wide strip about one third from the edge, this will help the scramble stay put.
Add about 1 tbsp of scramble to each tortilla.
Grab the end nearest you and begin to roll tightly over the filling. Keep seam side down and add to your skillet to help seal it shut. You can also use toothpicks to help hold them while they cook if they’re opening up.
Heat on medium for about 2-3 minutes, rotating and repeating.
Transfer to a plate to cool.
Cool completely before transferring to a freezer-safe storage bag or container.
These will keep for up to 3 months in the freezer or 1 week in the fridge. Alternatively you can eat warmed right away with extra salsa and/or cheese sauce, enjoy!
Be sure the tofu scramble is very well seasoned. You can’t overly season this because once wrapped in corn tortillas the filling flavor will be muted. I like to add extra spices and dip my taquitos into a side of salsa, tofu sour cream and/or vegan cheese sauce.
Recipe by The Plant Philosophy at https://theplantphilosophy.com/tofu-scramble-breakfast-taquitos/