Best Burritos Recipe
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Ingredients : Best Burritos Recipe
16 oz canned fat-free refried beans
1 3/4 cup medium to hot salsa
5 tsp vegetable oil
14 oz packaged ground vegetarian "sausage
3 large onions, chopped
2 large potatoes, diced (3 cups)
1/8 tsp 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
Per serving: 321 Calories (kcal); 9g Total Fat; (25% calories from fat);
8g Protein; 52g Carbohydrate; 0mg Cholesterol; 348mg Sodium
Food Exchanges: 3 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat;
0 Other Carbohydrates
Recipe by: Vegetarian Times Magazine, September 1999, page 39
Converted by MM_Buster v2.0n.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 321 Calories; 9g Fat (25.3%
calories from fat); 8g Protein; 52g Carbohydrate; 4g Dietary Fiber; 0mg
Cholesterol; 348mg Sodium. Exchanges: 3 Grain(Starch); 0 Lean Meat; 1
Vegetable; 2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
Preparation Time: 0:00
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