| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Burrito, Bean black | 1 | Serving | |
INGREDIENTS
| 2 | lg | Flour tortillas |
| 1 | c | Low-fat or fatfree refried black beans (make your own, or use Bearitos brand for |
| Example) | ||
| 1 | Sweet potato | |
| 1/2 | c | Frozen sweet corn |
| 4 | oz | Tempeh |
| 4 | 6 Tablespoons of taco sauce |
INSTRUCTIONS
Peel and cube sweet potato into smallish bite size pieces. Cube Tempeh into small bite sized pieces. Steam Tempeh and potato cubes for 10-15 minutes until tender. About 2 minutes before they are done, add the corn (you'll have to use a steamer basket with small holes). In the meantime, warm tortillas in the oven. Spread each with 1/2 of black beans. When the Tempeh, sweet potato and corn is done, add 1/2 of the mixture to each burrito, and then add 1/2 of taco sauce to each. Roll up tightly and serve. These make great lunches; you can wrap them tightly in aluminum (tin) foil and they will keep all day. (by Elisabeth Freeman) Busted and Entered for you by: Bill Webster Posted to MC-Recipe Digest V1 #872 by Bill Webster <[email protected]> on Oct 28, 1997
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