Breakfast Burritos & Cock-Potatoes

I have been a blog-slacker this week, so my apologies.

In penance, I offer you a picture of a potato that looks like a mitten and/or a very thick, chode-like cock & balls, depending on how you look at it:

Mitten?

Thick chode-like cock & balls?


Which begs the question: some folks are glass half-full, some folks are glass half-empty, some folks are mitten-potato, some folks are cock-potato. WHICH ONE ARE YOU???

And now: soyrizo. Love it. Want to make sweet love to it. As though it were a cock-like potato.

Here's how I used mine.

Seriously goddamn delish. Reminded me--strikingly and nostalgically--of these freezer b-fast burritos we used to get on special occasions when I was younger. That probably doesn't sound like a rousing recommendation, but it is. I hearted them. And this recipe tastes sort of like them, except 100x more rock-on.


BREAKFAST BURRITOS





INGREDIENTS:

• 1 red bell pepper, diced


• 1 onion, diced


• 4 cloves garlic, minced


• 2 potatoes, diced small


• 1 cube extra-firm tofu, pressed and crumbled


• 1 package soyrizo, crumbled


• 1 small can black beans, drained


• 1 small package sliced fresh mushrooms


• Olive oil


• Cumin


• Season salt


• Garlic powder


• Turmeric


• Salsa


• Tortillas


• Avocado, diced (optional)


• Vegan sour cream (optional)

DIRECTIONS

Preheat your oven to 450-F. Dice your potatoes, and toss them in a bit of olive oil until coated. Season them to taste. (I just shook some garlic powder and season salt over them.) Toss in the oven and bake for 20 minutes. Toss. Bake for 10 more minutes (or until potatoes are tender).

In the meantime, dice up all your other shit. Grab a couple of pans, and heat them on medium on your stove. Spray with a bit of non-stick spray.

In one pan, add your soyrizo. In the other, add your onions, red pepper, and garlic. Cook soyrizo until it's starting to brown. Cook onions et al. until onions are translucent.

In onion pan, add your crumbled tofu and seasonings (I used some cumin, season salt, and turmeric--I would suggest steering clear of spicy spices since the soyrizo has kick). In the soyrizo pan, add your black beans.

Cook tofu until starting to brown, and then add mushrooms. Cook until mushrooms are tender. Cook black beans until heated through.

Remove both from heat. At this point, your potatoes should be done.

In a large bowl, mix together your potatoes and the contents of both your pans.

Heat up tortillas. Serve each tortilla with a generous scoop of your soyrizo mix. Top with salsa (and/or vegan sour cream and avocado--I didn't use the latter two, but I can only imagine they'd be ORGASMIC additions).

Chow down.

Easily makes about... 8 to 12 breakfast burritos.