canned potato mexi burrito (breakfast burrito #2)

i'm a big fan of the breakfast burrito. it's the perfect hungry girl's solution to a ravenous morning. i like mine a variety of ways, but always overstuffed with my favourite ingredients, warmed up and super tasty.

• 1 can of potatoes (sliced)
• 2 cups bell peppers (any color)
• 1 teaspoon taco seasoning
• 1/2 cup black olives, chopped
• vegan cheese sauce (see recipe below)
• salsa
• 2 large 10" tortillas

for the vegan cheese sauce:

• 1/3 cup nutritional yeast
• 1/4 cup soy milk
• 1/2 teaspoon onion powder
• 1/2 teaspoon chili powder
• 1/2 teaspoon turmeric
• 1 teaspoon tahini

put the cheese sauce ingredients in a small mason jar and shake vigorously. if you read my recipes, you'll notice that i use the same ingredients for cheese sauces most of the time. in this case, i reduced the amount liquid so that it was thick and wouldn't create a super messy burrito.

in a large non-stick skillet, use only a light coating of cooking spray and then heat the sliced potatoes and bell peppers on high. after about 3 minutes, add the taco seasoning. continue cooking on high for about 5-10 minutes - until the potatoes brown to your liking (extra crispy in my case).

when done, add the potato mixture and rest of the ingredients in burrito. make sure you warm your tortillas first, or you will probably have a hard time folding them without tears.

this make about 2-3 large burritos (depending on how you stuff them). :)