1 tablespoon olive oil
1 large baking potato (or 2 medium red potatoes), chopped to small cubes
1/2 medium yellow onion, diced
salt and pepper, to taste
red pepper flakes, to taste
2 ounces vegan chorizo (I use Soyrizo)
2-3 tortillas, warmed
1. Put the oil in a skillet and get it heating. Add potatoes to skillet. Add onions. Cook until the potatoes are slightly soft and brown.
2. Remove the potato mixture from the skillet and drain on some paper towels. You can add salt, pepper, and red pepper flakes, to taste.
3. Pour the extra oil out of the skillet, if there was any left. Put the vegan chorizo in the skillet, and return the potatoes to the pan. Stir it over medium heat until the vegan chorizo is heated and thoroughly integrated into the potato mixture.
4. Spoon into a warm tortilla, and top with your vegan cheese substitute of choice. Also good with a dab of soy sour cream!
You can adjust this recipe to make more, just allow 1 potato, 1/2 onion, and 2 ounces vegan chorizo for every 2-3 burritos.