INGREDIENTS

INSTRUCTIONS

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 425=F8 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.
Recipe by: Vegetarian Times Mag, Sept. 1999, p. 39 rev. to be fatfree
Posted to fatfree digest by Kathleen <schuller@ix.netcom.com> on Sep
18, 1999, converted by MM_Buster v2.0l.

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