Pick Ax Burrito

Dinner tonight was fantastic and for two reasons. One David loved it (he can be hard to please sometimes). Two it was a Mexican dish that didn't have beans, which can be hard to find in a Vegan recipe. We have tried burritos before with Boca crumbles and not liked them. I found a new recipe and decided to give it another go, it turned out great! The key is to really let the crumbles get browned and crispy on the stove top. Here is the recipe:

1 onion, diced
16 oz frozen vegetarian meat crumbles
1/4 c water
1 tsp Bragg Liquid Aminos (you can find it in a health food store, Whole Foods, etc)
2 TBSP chili powder
1 TBSP cumin
Whole Grain Wraps
1 can corn, rinsed and drained
Diced Tomatoes
Shredded Romaine Lettuce
Salsa

In a skillet on high heat, saute the onion for 3 min. Add the crumbles, water, Bragg's, and spices. Cook on med-high heat for 10 mins (or until browned and crispy). Fill wrap with "meat" and all the toppings (ie. corn, tomatoes, lettuce, salsa).

For a bonus I had a leftover potato and sauteed it with some green onion in a skillet and used it as a filler/topping also. It was a wonderful addition!!