1 small onion chopped
1 anaheim pepper chopper, optional
1 red pepper chopped
12 oz extra firm tofu, crumbled
1 can black beans, drained and rinsed
1 tsp tumeric (this gives the tofu the yellow 'egg' color)
1 tsp chili powder
1 tsp cumin
4 cups fresh spinach
4 (8-inch) whole wheat tortillas
In a large non-stick pan, heat 1/2 cup of water and add the onion and the peppers. Saute until the onion is tender - about 6 minutes.
Add the crumbled tofu and the spices. Saute for an additional 5-7 minutes. Add the spinach and the black beans and cook until the spinach is wilted and the beans are heated throughout.
Divide the mixture among the tortillas and top with salsa, tomato, and avocado. Wrap it up and enjoy!