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.
Kathleen
* 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
Vegetables
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
choice
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)
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 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 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
aside.
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.
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