Vegetarian Times Best Burritos |
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Prep Time: 60 Minutes Cook Time: 10 Minutes |
Ready In: 70 Minutes Servings: 6 |
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Can be assembled, wrapped airtight in foil (skip the baking step), and frozen for up to 3 months; just thaw overnight in the refrigerator and heat as directed. Ingredients:
2 cups fat-free vegetarian refried beans |
1 3/4 cups salsa, divided (medium or hot) |
5 teaspoons vegetable oil, divided |
14 ounces ground soy sausage |
3 large onions, chopped |
2 large potatoes, diced |
1/8 teaspoon paprika |
fresh ground black pepper |
6 (8 inch) flour tortillas |
Directions:
1. Preheat oven to 425°.
2. In a saucepan, stir the beans and 3/4 cup salsa together; cook, stirring occasionally, over very low heat just until warmed through.
3. Heat 2 1/2 teaspoons oil in a large nonstick skillet over medium heat.
4. Add in the soy sausage; cook/crumble for about 5 minutes or until browned; transfer to a bowl and set aside.
5. Add the remaining 2 1/2 teaspoons oil to the skillet and heat over medium heat.
6. Add in the onions, and stir/saute for about 4 minutes, until softened.
7. Stir in the potatoes, paprika, and pepper; cook and stir for 17-20 minutes, until the potatoes are almost tender.
8. Return the soy sausage to the skillet and mix well.
9. Cook for about 3 minutes, or until the potatoes are tender; remove from heat (check seasoning and add salt/pepper if needed).
10. Tear 6 large pieces of foil; place a tortilla flat on each piece of foil and thinly spread about 1/4 cup of the bean mixture.
11. Spoon a heaping 1/2 cup of the potato mixture down the center of each tortilla; top potato mixture with about 2 1/2 tablespoons salsa.
12. Fold the bottom of each tortilla up to cover the filling; fold the sides toward the center, then roll up from the bottom.
13. Wrap in foil and bake for about 10 minutes or until hot; remove from oven, unwrap and serve.
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