Mojo black bean burritos - elisabeth freeman
1 Serving
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | larges | Flour tortillas |
| 1 | cup | Low-fat or fatfree refried black beans (make your own, or use Bearitos brand for |
| Example) | ||
| 1 | Sweet potato | |
| ½ | cup | Frozen sweet corn |
| 4 | ounces | Tempeh |
| 4 | 6 Tablespoons of taco sauce | |
Directions
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 ½ of black beans. When the Tempeh, sweet potato and corn is done, add ½ of the mixture to each burrito, and then add ½ 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 <thelma@...> on Oct 28, 1997
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