Vegan Mexican Breakfast Burrito

This morning I woke up to dark, intimidating skies which happens to automatically turn my autopilot in the 'on' position to return to bed and snuggle myself under the duvet for the duration of the day. Unfortunately those bills awaiting each month to be paid were pleading their own case and I plead guilty and started to serve my sentence.

As I leased our weary pooch and took her outside, a light drizzle begin to trickle down our backs as she did her business. Awed at her attention to the weather, she hurriedly finished and just as the lightening outside was beginning to wake the morning skies, I began to make a nice, warm cup of java to jolt my body into some form of livelihood.

Next on the list, breakfast. Who said that vegan breakfast had to be boring on a dark, gloomy fall day like today? Not in our household. Since we were running late, shamefully, I sent the husband off to work with some leftover chocolate-chocolate pancakes (yes, they were 100% vegan) to be eaten upon his arrival. As a non-pancake-lover, I chose to whip something up with the ingredients we had in our kitchen just sitting around. The ingredients electrified me into creating my very own vegan breakfast burritos.

Ingredients:
1 Morning Star Vegan Grillers* patty (or any other mock meat patty you may have on hand)
¼ c kale, diced
.5 c red cabbage, diced
¼ c onions, diced
2 garlic cloves, sliced or minced
1 small tomato, diced
¼ tsp Cajun Seasoning
½ tsp chili powder
1 Tortilla (I use La Tortilla Factory Fat Free Tortillas)

1. Place vegan patty in frying pan with about ¼ cup water. Place on high heat and steam the patty from its frozen state. Once de-thawed, dice in pan with a wooden spoon. I use water instead of oil or any other type of fat but you can freely use some if you are not watching your fat intake.

2. Add onions, cabbage, garlic, tomato and seasonings to diced patty. Add a tablespoon or more of water if it starts to stick. Stir-fry all together until the patty looks browned. Add the kale for a few seconds along with another tablespoon or water to prevent sticking. Try not to overcook the mixture though, no one wants to eat mush.

3. Place the mixture in a tortilla and enjoy! You can make about two tortillas out of the mixture or if you are watching your calories, go ahead and eat some of it without a tortilla.

Nutritional Information: 1 Serving
Calories: 240
Carbohydrates: 41
Fat: 2
Protein: 18
Fiber: 15
Sodium: 590 (This is slightly high but compared to other breakfast burritos it is quiet low.)

Note: I used the Morning Star Vegan Grillers since it was something in my freezer that we have been trying to get rid of for a while now. We did not enjoy them, thankfully though, they are perfect in this seasoned Mexican inspired burrito. In addition, I have personally purchased all the ingredients in this recipe for personal usage and have not been paid by any company to put these products in this article.