- 880 g potatoes shredded
- 1 tsp salt
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 c raw cashews
- 16 oz salsa
- 1/2 c nutritional yeast
- 1/2 c fat free refried beans (like Old El Paso)
- 2 small onions diced
- 2 medium bell peppers diced
- 4 chorizo tofurkey sausages diced
- 2 pounds extra firm tofu
- 1/2 tsp cayenne powder (optional, to taste)
- up to 1 tsp salt (to taste)
- 12 tortillas Joseph's Oat, Bran and FLax Tortillas
- Preheat oven to 400° F
- In a large bowl, mix shredded potatoes with salt, garlic, onion, and paprika spices. Toss with your hands to coat evenly.
- Spread on two baking sheets with either silicone baking sheets, parchment paper, or cooking spray to prevent sticking. Place in oven.
- Stir the potatoes every 5 minutes for 20 minutes total, switching racks at the ten-minute mark. Set potatoes aside
- In a high-powered blender, blend together cashews, salsa, nutritional yeast, and re-fried beans until smooth. If your blender gets "stuck", add small bits of water until it starts moving smoothly. Set sauce aside.
- In a very large pan, saute onions and peppers over medium heat until soft, about ten minutes, stirring frequently.
- Add your diced Tofurky sausages and cook until they start to get crispy on some sides, approximately 5-7 minutes, stirring frequently.
- Crumble both blocks of tofu into the pan using your hands and stir it in to incorporate.
- Pour your sauce right on top, using a rubber spatula to get it all out of the blender. Stir this in well.
- Turn heat up to medium-high and cook until the mixtures starts to thicken and get a little bit "sticky". Be sure to stir often and scrape any good burnt bits off the bottom of the pan (that's the best part!).
- On a large working surface like a table or counter, lay out 12 pieces of aluminum foil that are about 12x12 inches. Place a tortilla in the middle of each one.
- Starting with your hash browns, place an equal amount in a line on each tortilla.
- Then add your filling right on top of the potatoes. PRO TIP: Using a spatula, kind of "cut" the filling into quarters right in the pan. From here, use approximately one-third of each pile per tortilla.
- Roll your burritos up, tucking in the sides as you go, then wrap in foil. SEE VIDEO to watch this in action.
- Freeze for up to 2-3 weeks. To reheat, remove foil and microwave for 2 minutes. Flip the burrito over and microwave for another 2 minutes.
Amount Per Serving
Calories 356 Calories from Fat 117
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
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