Prepare the tofu scramble according to the recipe (linked in recipe notes). Make sure to remove the seeds + membrane of the tomatoes before using in this recipe. Transfer the tofu scramble to a bowl and set aside.
To the same frying pan, add the sunflower oil and black beans, and stir to heat though. Add the sriracha, dried cumin, dried coriander, and salt.
Stir together and mash the beans slightly. Cook until the beans are heated through.
Heat the tortillas in a frying pan or directly over the flame of a gas stove.
Assemble the breakfast burritos: add half of the tofu scramble and half of the black beans to a warmed tortilla, ensuring there is plenty of space around all sides of the filling. Fold over the closest side of the tortilla, then fold the two sides, and finally roll up the tortilla tightly to ensure the filling doesn't spill out.
Serve hot with tomato ketchup and lime wedges. Enjoy!