|Cooked chicken sausages/1 frozen meatless soy smoked sausage||1⁄4 Pound, frozen|
|10 inch whole wheat tortillas||4|
|Canola oil||1 1⁄2 Teaspoon|
|Red skinned potato||1 Medium, chopped|
|Liquid egg substitute||3⁄4 Cup (12 tbs)|
|Shredded low fat extra sharp cheddar cheese/Soy alternative||1 Ounce (1/4 Cup)|
|Chopped fresh cilantro||3 Tablespoon|
|Thick chunky salsa||1⁄2 Cup (8 tbs)|
Preheat the oven to 350°F.
If using the meatless sausage, prepare according to package directions.
Cool slightly, then coarsely chop.
Stack the tortillas on a piece of foil.
Fold the edges to seal.
Place the foil packet in the oven and bake for 8 minutes, or until warm and pliable.
Turn off the oven, leaving the tortillas in the oven to keep warm.
Meanwhile, heat the oil in a medium nonstick skillet over medium heat.
Add the potato and cook, stirring occasionally, for 15 minutes, or until tender and browned.
Add the cooked sausage and cook, stirring occasionally, for 1 minute, or until heated through.
Add the egg substitute, cheese, cilantro, and salt and cook, stirring, for 1 to 2 minutes, or until scrambled.
Place 1 tortilla on a plate.
Spoon about 1/2 cup of the egg mixture down the center.
Top with 2 tablespoons of the salsa.
Fold up the bottom of the tortilla and fold the sides over to cover the filling.
Repeat with the remaining tortillas, egg mixture, and salsa to make 4 burritos.