Burritos

Burritos Recipe
Soft flour tortillas are wrapped around a savory filling.

Ingredients

 3 tablespoons vegetable oil
 2 medium-sized scallions, sliced
 ½ cup chopped green bell peppers
 2 garlic cloves, crushed
 1 cup tomato sauce
 1 ⅔ cups drained, cooked red kidney beans (one 15-ounce can)
 Dash or more of hot pepper sauce
 14 ounces vegetarian sausage, finely chopped
 1 fresh tomato, coarsely chopped
 2 teaspoons chili powder
 2 teaspoons vinegar
 ½ teaspoon salt
 6 flour tortillas (6-inch)
 1 ½ cups shredded jack or Cheddar cheese
Note: For vegan option, substitute with nondairy cheese and sour cream

Instructions

1

Heat 1 tablespoon of vegetable oil in a 2-quart saucepan. Stir in scallions and green peppers. Sauté 1 minute. Add 1 crushed garlic clove, stirring briefly.

2

Mix in tomato sauce, beans, and hot pepper sauce. Simmer uncovered over medium-low heat for 15 minutes until thickened, stirring occasionally.

3

Meanwhile, heat 2 remaining tablespoons vegetable oil in a skillet. Add chopped vegetarian sausage, fresh tomato, chili powder, vinegar, salt, and remaining crushed garlic clove. Cook and stir over medium heat for 8 to 10 minutes.

4

Combine bean and vegetarian sausage mixtures. Spread about ½ cup over each tortilla. Sprinkle with cheese. Place under a preheated broiler just until cheese melts.

5

Roll and arrange seam-side down on a serving plate. May be eaten plain or served topped with sprouts, taco sauce and a spoonful of sour cream or guacamole.

Serves 6

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Ingredients

 3 tablespoons vegetable oil
 2 medium-sized scallions, sliced
 ½ cup chopped green bell peppers
 2 garlic cloves, crushed
 1 cup tomato sauce
 1 ⅔ cups drained, cooked red kidney beans (one 15-ounce can)
 Dash or more of hot pepper sauce
 14 ounces vegetarian sausage, finely chopped
 1 fresh tomato, coarsely chopped
 2 teaspoons chili powder
 2 teaspoons vinegar
 ½ teaspoon salt
 6 flour tortillas (6-inch)
 1 ½ cups shredded jack or Cheddar cheese
Note: For vegan option, substitute with nondairy cheese and sour cream

Directions

1

Heat 1 tablespoon of vegetable oil in a 2-quart saucepan. Stir in scallions and green peppers. Sauté 1 minute. Add 1 crushed garlic clove, stirring briefly.

2

Mix in tomato sauce, beans, and hot pepper sauce. Simmer uncovered over medium-low heat for 15 minutes until thickened, stirring occasionally.

3

Meanwhile, heat 2 remaining tablespoons vegetable oil in a skillet. Add chopped vegetarian sausage, fresh tomato, chili powder, vinegar, salt, and remaining crushed garlic clove. Cook and stir over medium heat for 8 to 10 minutes.

4

Combine bean and vegetarian sausage mixtures. Spread about ½ cup over each tortilla. Sprinkle with cheese. Place under a preheated broiler just until cheese melts.

5

Roll and arrange seam-side down on a serving plate. May be eaten plain or served topped with sprouts, taco sauce and a spoonful of sour cream or guacamole.

Serves 6

Burritos