1 tbsp olive oil
2 medium onions, diced
½ cup fresh mushrooms
3 cups frozen diced hash brown potatoes
10 veggie sausages, crumbled (or ½ block of firm tofu, crumbled)
1 medium carrot, grated
1 cup canned black beans, drained and rinsed
1 cob’s worth of sliced corn kernels
1 package of shredded vegan cheese
¼ cup nutritional yeast (try “Red Star” brand)
½ tsp garlic powder
½ tsp onion powder
1 tsp mixed spice seasoning (“Spike” or “Mrs. Dash,” etc.)
10 whole wheat tortillas (10 inch size)
Heat oil in a large frying pan over medium heat, then sauté diced onions for 5 minutes until just translucent. Add mushrooms and frozen hash browns to pan and cook for 10 minutes or so, stirring occasionally until browned. Remove from heat and set aside.
Meanwhile, defrost veggie sausages in the microwave until warm. Cut and crumble sausages and add to hash brown mixture.
Mix shredded carrot, beans, corn, vegan cheese, yeast, garlic & onion powder and spice seasoning in a large mixing bowl. Add in hash brown and veggie sausage mixture and stir well.
Scoop out ¾ cup of the filling into each tortilla, spreading it to the near side of the circle. Fold up the edge nearest to you, then fold over each side towards the middle and roll all the way over.
Wrap each burrito in wax paper or plastic wrap and put all 10 in a freezer safe bag and freeze. Reheat individually in a microwave safe dish. Heat for 1 minute on high power and then flip over and heat for another minute or so until hot enough to eat. A quick breakfast for busy mornings – inspired by Amy’s “Tofu Scramble Breakfast Wrap.”