Guest guest Posted September 10, 1999 Report Share Posted September 10, 1999 The editor of VT makes special mention of this recipe in her editorial of September, 1999 because it received raves from all of the staff. I'm going to try it, but first I have to travel to a store that has the veggie sausage. I didn't find it in the enlarged natural foods section of my local grocer. * Exported from MasterCook * Best Burritos Recipe By : Vegetarian Times Magazine, September 1999, page 39 Serving Size : 6 Preparation Time :0:00 Categories : Beans And Legumes Potatoes Sandwiches Soyfoods Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 16 ounces canned fat-free refried beans 1 3/4 cups medium to hot salsa 5 teaspoons vegetable oil 14 ounces packaged ground vegetarian " sausage " 3 large onions -- chopped 2 large potatoes -- diced (3 cups) 1/8 teaspoon paprika 6 flour tortillas -- (8-to 9-inch) 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. Preheat oven to 425ø F. In small saucepan, stir together beans and 1/4 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 CALORIES; 17G PROTEIN; 10G TOTAL FAT; (2G SAT, FAT) 51G CARBOHYDRATE; 0G CHOLESTEROL; 978MG SODIUM; 7G FIBER - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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