In a medium non-stick skillet, heat 1 teaspoon of oil over medium heat. Add the diced onion and bell pepper, cooking until softened, about 3-4 minutes. Then, add the crumbled tofu to the skillet, season with salt, pepper, and optional smoked paprika. Stir well and cook for another 4-5 minutes, allowing the tofu to absorb the spices.

Add the black beans and fresh spinach leaves to the skillet with the tofu. Stir and cook until the beans are warmed and the spinach has wilted, about 2-3 minutes. Adjust the seasoning as needed.

Lay the tortilla flat on a clean surface. Spread the tofu and black bean mixture evenly over the center of the tortilla. Top with avocado slices, cherry tomatoes, nutritional yeast (if using), and any optional ingredients like vegan cheese shreds or cilantro.

Fold in the sides of the tortilla and roll it up tightly to create a burrito. You can serve it as-is or place it back in the skillet to lightly crisp each side, about 1-2 minutes per side. Serve with salsa or hot sauce for added flavor.