| 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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