Author Note: This is re-published content. Original content mysteriously lost.
Whether you need to feed-a-crowd at a church social or Sunday afternoon football watching, these cheap and hearty veggie burritos are sure to please. Create the burritos 24-hours before serving and store in refrigerator; they get tastier with time.
1 16-ounce can veggie refried beans
1 16-ounce can crushed tomatoes with jalapeños
1 cup corn (frozen or canned)
1 ½ cups shredded lowfat cheese (your choice – if you really like it hot, use Mexican cheese)
6 whole wheat large tortillas
Optional Side Ingredients
Create Veggie Burritos
Heat desired amount of tortillas in microwave about 15 seconds to make them flexible. Mix balance of vital ingredients in large bowl.
Spread tortillas out in a line, on a flat surface and spoon mixture in middle of each one.
Fold in burrito style (roll up and fold bottoms and tops about ¼ of whole tortilla). Wrap each rolled-up burrito in foil.
For tastier burritos, either refrigerate stuffed tortillas approximately 24-hours or cook at 350 degrees about 30 minutes and then refrigerate.
Cook or re-heat immediately prior to serving.
What is the creative cook’s mantra?
Presentation, presentation, presentation.
Serve the cheap and hearty veggie burritos buffet style. Put optional ingredients and serve withs of your choice in a pretty bowl. Unwrap the burritos and place on a serving platter. Arrange optional and serve withs around the platter.
Put out plenty of napkins; feed-a-crowd burritos aren’t for dainty eaters.
I suggest making a test batch of burritos to determine if you need to adjust upward, i.e. two cans of refried beans and so on.
Before serving, you may cut the burritos in half and sprinkle shredded cheese over them for a prettier presentation.
Even the most macho man will not realize he’s eating veggie burritos.
Always err on the side of too many, instead of too few feed-a-crowd burritos. Refrigerate remainders, (provided there are any). Your cheap and hearty veggie burritos continue to get tastier as the ingredients meld together.
Source: adapted and enhanced from 1996 “Veggie Life” magazine