Vegetarian Times Best Burritos

Can be assembled, wrapped airtight in foil (skip the baking step), and frozen for up to 3 months; just thaw overnight in the refrigerator and heat as directed.

• Ready In: 1 hr 10 mins
• Serves: 6

Ingredients

• 2  cups fat-free vegetarian refried beans
• 1 3⁄4 cups salsa, divided (medium or hot)
• 5  teaspoons  vegetable oil, divided
• 14  ounces  ground  soy sausage
• 3  large onions, chopped
• 2  large potatoes, diced
• 1⁄8 teaspoon paprika
•  fresh ground black pepper
• 6 (8 inch)  flour tortillas

Directions

1. Preheat oven to 425°.
2. In a saucepan, stir the beans and ¾ cup salsa together; cook, stirring occasionally, over very low heat just until warmed through.
3. Heat 2 ½ teaspoons oil in a large nonstick skillet over medium heat.
4. Add in the soy sausage; cook/crumble for about 5 minutes or until browned; transfer to a bowl and set aside.
5. Add the remaining 2 ½ teaspoons oil to the skillet and heat over medium heat.
6. Add in the onions, and stir/saute for about 4 minutes, until softened.
7. Stir in the potatoes, paprika, and pepper; cook and stir for 17-20 minutes, until the potatoes are almost tender.
8. Return the soy sausage to the skillet and mix well.
9. Cook for about 3 minutes, or until the potatoes are tender; remove from heat (check seasoning and add salt/pepper if needed).
10. Tear 6 large pieces of foil; place a tortilla flat on each piece of foil and thinly spread about ¼ cup of the bean mixture.
11. Spoon a heaping ½ cup of the potato mixture down the center of each tortilla; top potato mixture with about 2 ½ tablespoons salsa.
12. Fold the bottom of each tortilla up to cover the filling; fold the sides toward the center, then roll up from the bottom.
13. Wrap in foil and bake for about 10 minutes or until hot; remove from oven, unwrap and serve.