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burritos-3 recipe

Date: Sat, 18 Sep 1999 03:02:17 -0700
From: Kathleen (schuller@ix.netcom.com)
Message-Id: (

I revised this recipe from Vegetarian Times to be fatfree and made it for
dinner last night.  Yum.  D.H. was very impressed.  There was a lot of
extra filling which he is eager to mix with egg beaters for breakfast.

                     *  Exported from  MasterCook  *

                              Best Burritos

Recipe By     : Vegetarian Times Mag, Sept. 1999, p. 39 rev. to be fatfree
Serving Size  : 6    Preparation Time :0:00
Categories    : Beans And Legumes                Main Dishes, Vegetarian
                Potatoes                         Sandwiches

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  16      ounces        canned fat-free refried beans
   1 3/4  cups          medium to hot salsa
   5      teaspoons     white wine or cooking liquid of your
  14      ounces        Gimme Lean! meatless sausage
   3      large         onions -- chopped
   2      large         potatoes -- diced (3 cups)
     1/8  teaspoon      paprika
   6                    flour tortillas, low fat -- (8-to 9-inch)


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 425=F8 F.  In small saucepan, stir together beans and 3/4 cu=
salsa.  Cook, stirring occasionally, over very low heat just until warmed

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

Add remaining 2 1/2 teaspoons wine 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.

kwvegan vegan