Do you ever have plans for a meal that ends up morphing into some weird version of your original idea due to ingredient availability? That's kinda what happened with these burritos I made last night. They turned out mega tasty, though!
Soyrizo Burritos with Collard Greens and Potatoes
1 pack store-bought vegan Soyrizo (Trader Joe's has a good one)
2 cups fresh collard greens, torn into bite sized pieces
1 large russet potato, peeled and diced small
1 Tbsp oil
1/2 cup water or veggie broth
4 medium tortillas
In a large skillet, heat about 1 Tbsp oil. Add the diced potato, stir and cover for 5 minutes. Add collard greens and 1/2 cup water or broth. Cover and let steam, stirring occasionally. Once the collards are a bit tender, squeeze the Soyrizo into the skillet, and stir everything together. Cover and let cook until warm, for another 5-7 minutes.
Serve in warm tortillas.