Burritos Recipe
Ingredients
| Vegetable oil | 3 Tablespoon | |
| 2 medium-sized scallions, sliced | ||
| Green bell peppers | 1/2 Cup (16 tbs), chopped | |
| Garlic | 2 Clove (5gm), crushed | |
| Tomato sauce | 1 Cup (16 tbs) | |
| Red kidney beans | 1 2/3 Cup (16 tbs) | |
| Dash or more of hot pepper sauce | ||
| 1 14-ounce can vegetarian sausage, drained and finely chopped | ||
| 1 fresh tomato, coarsely chopped | ||
| Chili powder | 2 Teaspoon | |
| Vinegar | 2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Flour tortillas | 6 6 inch | |
| 1 1/2 cups shredded jack or Cheddar cheese | ||
Directions
Heat 1 tablespoon of the vegetable oil in a 2-quart saucepan. Stir in scallions and green peppers. Saute 1 minute. Add 1 crushed garlic clove, stirring briefly. Mix in tomato sauce, beans and hot pepper sauce. Simmer uncovered over medium-low heat for 15 minutes until thickened.
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 about 8 minutes.
Combine bean and vegetarian sausage mixtures. Spread about 1/2 cup over each tortilla. Sprinkle with cheese. Place under a preheated broiler just until cheese melts. 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.
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 about 8 minutes.
Combine bean and vegetarian sausage mixtures. Spread about 1/2 cup over each tortilla. Sprinkle with cheese. Place under a preheated broiler just until cheese melts. 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.
Chef
