Tofu Chipotle Potato Burrito

• 4-5 Oz. Tofu (approx. 1/2 of a block of tofu)
• 3 tablespoons of olive oil
• 1 medium potato (White)
• 1 sm. red bell pepper (chopped)
• 1 sm. sweet onion (chopped)
• 1 garlic clove (diced)
• 3 tablespoon mayonaise
• 7 tablespoons chipotle salsa
• 1/2 cup chedder (shredded)
• 2-3 10" tortillas (white or wheat)

1. After tofu is drained, set aside. Bring water to a boil and add potato. While potato is cooking, chop pepper, onion and dice the garlic clove. Set aside in separate mixing bowls. Mix mayonaise and your favorite chipotle salsa and set aside.
2. Heat 12" skillet for one minute. Add olive oil. Bring heat to a moderate level and add red pepper. Saute red peppers for 4-5 minutes or until lightly browned on the skin side. Add onions and garlic. Saute another 5 minutes.
3. When potato is cooked remove from boiling water, cool under cold water. Chop the potato into cubes and add to the saute. Cook for another 2-3 minutes.
4. Turn off heat and keep warm with the lid on.
5. Heat tortillas for 20 seconds in microwave. On flat surface, lay out tortillas. Spoon mayonaise and chipotle mixture evenly into each tortilla.
6. Take saute and spoon evenly into each burrito. Sprinkle chedder cheese onto the top of each saute mix. Top with a touch of salt and pepper.

olive oil, potato, red bell pepper, sweet onion, garlic, mayonaise, chipotle salsa, chedder, tortillas

Taken from www.epicurious.com/recipes/member/views/tofu-chipotle-potato-burrito-1202622 (may not work)