Meatless Mexican Burritos Food

MEATLESS MEXICAN BURRITOS

Steps:

• Heat Potatoes, Sauce Mix, milk, beans and salsa to boiling in 2-quart saucepan over medium-high heat, stirring frequently; reduce heat. Cover and simmer 20 minutes, stirring frequently.
• Stir in corn. Simmer uncovered 3 to 5 minutes, stirring frequently, until hot.
• Divide mixture evenly among tortillas. Fold 1 end of each tortilla up about 1 inch over filling; fold right and left sides over folded end, overlapping. Fold down remaining end. Serve with sour cream.

VEGETARIAN BURRITOS

Steps:

• Drain the cooked beans and save the liquid.
• Saute the garlic and onions in oil for several minutes until onions are translucent.
• Add the peppers and all of the spices and continue to saute until peppers are tender.
• Cover the vegetables, remove from heat, and set aside.
• Mash the beans with a potato masher adding enough of the reserved liquid to reach the consistency of mashed potatoes.
• Mix the mashed beans, vegetables, corn, olives, and cheese. Salt to taste.
• Preheat oven to 400°F.
• Place each tortilla flat on the counter.
• Spoon about 1/2 - 3/4 cup bean mixture onto the tortilla half closest to you.
• Roll the tortillas from the bottom up, putting pressure on the fililng so that it will be evenly distributed and will reach the open edges of the rolled tortilla.
• Place the burritos, rolled edge down in an oiled baking pan.
• Brush will oil, cover with a damp cottom cloth, and bake, tightly covered with foil for 45 minutes.
• Uncover the pan, remove the cloth, sprinkle with additional grated cheese and bake 5 more minutes.
• Serve the burritos topped with sour cream.