nutritional information

Per Burrito:

  • Calories: 358
  • Protein: 17 g
  • Total Fat: 10 g
  • Saturated Fat: 2 g
  • Carbohydrates: 51 g
  • Sodium: 978 mg
Vegan

Best Burritos

Best Burritos

6 servings

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 ¾ 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)
  • ⅛ tsp. paprika
  • 6 (8- to 9-inch) flour tortillas
  1. 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.
  2. 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.
  3. 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.
  4. Return "sausage" to skillet and mix well. Cook until potatoes are tender, about 3 minutes more. Remove from heat.
  5. 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).
  6. 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.
September 1999

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