Directions:
- NOTE: Use either leftover vegetables or frozen vegetables.
- Because this is a copycat recipe, all measurements are estimated.
- Prepare the garlic sauce. Thicken the sauce by removing 1/4 cup of sauce into a small bowl, adding 1/2 tablespoon of white flour, whisk, and return to pot and whisk well to break up any lumps. With immersion blender, puree sauce until smooth.
- Heat up the mashed potatoes and vegetables separately until warm.
- Divide the mashed potatoes and mixed vegetables evenly among the tortillas. Sprinkle with salt, freshly ground black pepper, and a few drizzles of lemon juice. Spoon about 2-3 tablespoons of the garlic sauce on each burrito. Lastly, garnish with cheese and cilantro.
- Roll up burrito style. To do this, begin by rolling up the tortilla 1/4 of the way, stop, fold in the sides and roll up to the end. Serve seam down.
- Eat. Enjoy. Watch cartoons.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 248.69 Kcal (1041 kJ) | ||
| Calories from fat | 70.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.86g | 12% | |
|---|---|---|---|
| Cholesterol | 23.2mg | 8% | |
| Sodium | 414.51mg | 17% | |
| Potassium | 283.34mg | 6% | |
| Total Carbs | 36.82g | 12% | |
| Sugars | 6.6g | 26% | |
| Dietary Fiber | 5.87g | 23% | |
| Protein | 8.08g | 16% | |
| Vitamin C | 7mg | 12% | |
| Iron | 2.5mg | 14% | |
| Calcium | 130.1mg | 13% | |
| Amount Per 100 g | |||
| Calories | 129.45 Kcal (542 kJ) | ||
| Calories from fat | 36.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.09g | 12% | |
|---|---|---|---|
| Cholesterol | 12.08mg | 8% | |
| Sodium | 215.76mg | 17% | |
| Potassium | 147.48mg | 6% | |
| Total Carbs | 19.16g | 12% | |
| Sugars | 3.44g | 26% | |
| Dietary Fiber | 3.06g | 23% | |
| Protein | 4.2g | 16% | |
| Vitamin C | 3.6mg | 12% | |
| Iron | 1.3mg | 14% | |
| Calcium | 67.7mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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