| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy |
Vegetarian |
New, Vegtime8 |
6 |
servings |
INGREDIENTS
| 1 |
c |
Shredded potatoes |
| 1 |
ts |
Olive oil |
| 8 |
oz |
Vegetarian "sausage" or cubed firm tofu |
| 1 1/2 |
c |
Egg Beaters or egg whites |
|
|
OR the equivalent amount of Egg Replacer |
| 1/2 |
c |
Salsa |
| 6 |
|
Corn or whole wheat tortillas |
| 6 |
oz |
Low-fat or nonfat cheese or soy cheese; shredded |
INSTRUCTIONS
Press moisture out of potatoes with tea towel or paper towels; set
aside.
Over medium heat, place "sausage" or tofu in skillet with oil. Break
up "sausage" with fork while cooking. When crumbly, add potatoes;
toss well to mix. Cook, tossing frequently, until potatoes are
tender, about 8 to
10 minutes.
Add Egg Beaters or egg whites; stir into mixture. Using a spatula,
turn mixture until eggs are set. Add salsa; mix well.
While sausage or tofu and eggs are cooking, cut 6 pieces of aluminum
foil large enough to hold 1 tortilla on each piece. Divide sausage or
tofu and egg mixture into 6 portions. Spread a portion over each
tortilla and roll it, then wrap in foil until ready to use or freeze.
To eat, remove foil. Place burritos on microwave-safe plate; top with
cheese and additional salsa if desired. Microwave just until cheese
melts. Makes 6 servings.
Per Burrito: 389 Cal.; 53g Prot.; 8g Fat; 29g Carb.; 0 Chol.; 1,596mg
Sod.; 3g Fiber.
Converted by MC_Buster.
Recipe by: www.vegetariantimes.com 4/99
Converted by MM_Buster v2.0l.
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