However, I have been experimenting with these Field Roast sausages in other recipes and when I saw the Mexican Chipotle variety, I thought they must be meant for a breakfast burrito!
These were really good. Today, because I made such a huge pan, Husband and I ate them for breakfast, lunch and dinner! The kids only ate them for breakfast and lunch...Sister said they were too spicy, though she did manage to eat two of them completely.
Here's what I did, I cooked up some frozen hash browns in olive oil with garlic powder, pepper and a pinch of salt. In another pan I added two sausages, a half a block of extra firm tofu, 8 oz of mushrooms, and half of a yellow onion finely chopped.
As this mixture cooked I kept cutting the sausage with my spatula into ever finer chunks until it looked like ground beef. I also kept cutting up the mushrooms (mainly because Brother doesn't like to eat mushrooms so I try to make sure they blend in with the rest of the food). The tofu is naturally crumbly so basically it becomes a mash and the whole thing was flavored by the sausages. The water from the mushrooms and the tofu was enough to cook these items without any added oil. When both the hash browns and mash were done, I mixed them together in one pan.
There are only two types of tortillas we buy. Most of the ones offered in stores are garbage. Our first choice are the whole wheat tortillas from Mama Lola's. We drive right into Phoenix to the factory to buy them! Our second less preferable option are the uncooked tortillas from TortillaLand, which are sold at most grocery stores.
These are the ones we had today. Fresh tortillas don't split down the side, are not very thick, and are warm. We added avocado & fresh salsa - store-bought but the refrigerated type instead of from a jar (everyone else in the family added cheese - though I always leave that off) and voila! a perfect vegan (or vegetarian) breakfast burrito / lunch burrito / dinner burrito!
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