Felmer Udd's Burritos

This recipe exemplifies the reason why Mexican food is my favorite cuisine. You can team it ( think of that trendy word "fusion" ) with anything and it tastes GOOD!! I don't want to be exposed for the recipe pilferer that I am, so the name of the menu item was changed to avoid any legal problems with either Warner Brothers or the restaurant from which I stole the recipe.

• Ready In: 15 mins
• Yields: 6 burritos

Ingredients

• 3  cups mashed potatoes
• 3  cups  cooked  mixed vegetables (carrots, broccoli, cauliflower, etc.)
• 3⁄4 cup  tillamook cheddar cheese
• 1  cup  roasted  garlic sauce (see Roasted Garlic Sauce)
• 6 (10 inch)  whole wheat tortillas or 6  burrito size  spelt tortillas
• 1⁄4 cup fresh cilantro, minced
•  salt
•  fresh ground black pepper
•  lemon wedge

Directions

1. NOTE: Use either leftover vegetables or frozen vegetables.
2. Because this is a copycat recipe, all measurements are estimated.
3. Prepare the garlic sauce. Thicken the sauce by removing 1/4 cup of sauce into a small bowl, adding 1/2 tablespoon of white flour, whisk, and return to pot and whisk well to break up any lumps. With immersion blender, puree sauce until smooth.
4. Heat up the mashed potatoes and vegetables separately until warm.
5. Divide the mashed potatoes and mixed vegetables evenly among the tortillas. Sprinkle with salt, freshly ground black pepper, and a few drizzles of lemon juice. Spoon about 2-3 tablespoons of the garlic sauce on each burrito. Lastly, garnish with cheese and cilantro.
6. Roll up burrito style. To do this, begin by rolling up the tortilla 1/4 of the way, stop, fold in the sides and roll up to the end. Serve seam down.
7. Eat. Enjoy. Watch cartoons.