Notes:
This is a recipe I altered to our own tastes. We both thought they were really good. We had intended on feeding these to the Grand-kids who were over for the night but determined it was too spicy after our first taste. They ate Peanut butter sandwiches and apples instead.
Ingredients:
1/2 onion, diced
11 ounces frozen vegetarian meat crumbles
¼ cup water
1 teaspoon Bragg Liquid Aminos
1 tablespoons chili powder
1 tablespoon cumin
4 whole grain wraps or 8 corn tortillas
1 can corn, rinsed and drained
2 tomatoes, diced
3 cups shredded romaine lettuce
Salsa
Directions:
In a nonstick skillet on high heat, saute the onion for 3 minutes or until translucent. Add the crumbles, water, Braggs, and spices. Cook on medium to high heat for 10 minutes, or until the water is absorbed and the mixture is browning. Warm the wraps or tortillas. Fill the wraps with the crumble mixture, corn, tomatoes, a generous handful of lettuce, and salsa, and roll into a burrito.
Variations:
Leftover potatoes can be quickly sauteed in a skillet with green onions or bell peppers, and the mixture added to a burrito. Serve with Guacamole, minced jalapeno, chopped raw onion or tomatoes, salsa, rice, or beans.
To make fried taco shells, hang corn tortillas over one or two of the metal bars in your oven and bake at 350º for 4 minutes or until crispy. Check frequently.
Source: Unknown.
