Best Burritos

[Guest guest]

Best Burritos 01-SEP-99 p. 39

6 servings—Dairy-free

 

You can assemble these healthful treats as directed,

wrap airtight in foil and freeze for up to three

months. Thaw overnight in the refrigerator before

heating as directed.

 

16-oz. can fat-free refried beans

1 3/4 cups medium to hot salsa

5 tsp. vegetable oil

14-oz. pkg. ground vegetarian " sausage "

3 large onions, chopped

2 large potatoes, diced (3 cups)

1/8 tsp. paprika

6 (8- to 9-inch) flour tortillas

Preheat oven to 425°F. In small saucepan, stir

together beans and 3/4 cup salsa. Cook, stirring

occasionally, over very low heat just until warmed

through.

 

Meanwhile, in large nonstick skillet, heat 2 1/2

teaspoons oil over medium heat. Add " sausage " and

cook, stirring occasionally and breaking up large

pieces with fork, until browned, about 5 minutes.

Transfer to bowl; set aside.

 

Add remaining 2 1/2 teaspoons oil to skillet and heat

over medium heat. Add onions and cook, stirring often,

until softened, about 4 minutes. Stir in potatoes,

paprika and freshly ground pepper to taste. Cook,

stirring often, until potatoes are almost tender, 17

to 20 minutes.

 

Return " sausage " to skillet and mix well. Cook until

potatoes are tender, about 3 minutes more. Remove from

heat.

 

Tear six large pieces of foil. Place tortillas flat on

foil and thinly spread each with about 1/4 cup bean

mixture. Spoon heaping 1/2 cup potato mixture down

center of each tortilla. Top potato mixture with

remaining salsa (use about 2 1/2 tablespoons salsa for

each tortilla).

 

Fold bottom of each tortilla up to cover filling. Fold

sides toward center, then roll up from bottom. Wrap in

foil and bake until hot, about 10 minutes.

 

PER burrito: 358 CAL; 17 G PROT; 10 TOTAL FAT (2 SAT.

FAT); 51 G CARB.; CHOL; 978 MG SOD.; FIBER

 

 

 

 

2000-2002 Vegetarian Times, Inc. and RCL,

Inc. All rights reserved

 

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