Thursday, June 10, 2010

Chipotle - Sausage - Bean Breakfast Burro

I woke up really hungry today. I mean really hungry. I've been on a mission to shed the 40+ extra pounds I've gained since I met Fred. I'm not blaming him at all, but I tend to cook, eat, and drink more when I am happy. Happy is a good thing, fat is not. So, I am cutting back on the unhealthy, fried, high-fat, sugary crap and eat more nutrient dense foods. Today I wanted to splurge a little. While this is a little indulgent, it is not totally unhealthy as it packs a whopping 24.9 grams of protein per serving. It is a little high calorie at 495, but only 23% of the calories are from fat.

Why all the nutritional mumbo jumbo you might ask? I have become obsessed with the MyPlate tool on the livestrong.com website. I have been plugging in many of my recipes to see how well they fare on the fat/carb/calorie scale. Eventually my obsession will cause me to find another nutritional site to track vitamins and minerals too, but that will be for another day when I have more time on my hands.

Are you still with me and awake? If so, you will win the bonus prize of an awesome recipe to treat you and your family too when you are craving some good hearty breakfast burros!


Chipotle - Sausage - Bean Breakfast Burro

6 - 1/2 burrito servings
Canola spray
1 garlic clove, minced
1/2 package of gimme lean sausage broken up or crumbled
1/2 cup sliced cremini mushrooms
1 cup cooked red kidney beans
2 chipotle peppers in adobo sauce, minced
1 12 oz package firm tofu
1/4 cup nutritional yeast
1 teaspoon tumeric
1/2 teaspoon salt
3/4 cup Daiya Italian Blend (or cheddar if that's the way you roll)
3 12" whole wheat tortillas (if you find low fat, you can lower the calorie content here)

Spray a bit of canola spray into a 10" iron skillet or non-stick pan. Over medium heat, saute garlic for about 30 seconds until fragrant. Add Gimme Lean and brown. Once sausage is browned, add cremini mushrooms and a touch of water if pan is getting dry. Saute until the mushrooms just start to release their juices. Add kidney beans, tofu, nutritional yeast, tumeric, and salt and mix until everything is well distributed. Turn heat to med low and cook for 15 to 20 minutes. Mixture should be moist but not wet. 

Once mixture is cooked, sprinkle 1/4 cup Daiya on one end of each tortilla. Top with tofu mixture and roll up burrito style. You can eat them at this stage, but I like to cook them a little longer. In another large skillet, spray a bit more canola oil. Place rolled burritos in pan seam side down. Cook for 3-5 minutes until just starting to brown and crisp up a bit. Flip and do the same on the other side.

Serve with your favorite salsa.

The filling can also be enjoyed as a scramble without the tortillas. That cuts 110 calories and 2 grams of fat from the recipe. Leave off the cheeze and cut out 90 more calories and 7 grams of fat. So yes, I probably could have done without the tortillas and cheese, but sometimes it is just worth it. Hey, I still have 700 or so more calories to consume today! So there!!!

3 comments:

Vegetation said...

I too have fallen prey to the happy bulge (or the bored bulge or the lonely one.....or maybe it's just that I love food so much) and have also been trying to swap my less healthy foods for good options. Best of luck with your journey!

And yum! I'd LOVE to wake up to one of these!!!

Gary said...

Made this for dinner tonight - delicious! I used corn tortillas.

Veg-In-Training said...

Hey Gary. I am so glad you liked it! Thanks for trying it out. Yes, corn tortillas would be yummy.