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From:	Deborah (Recipes.vegsource.com)
Subject:	Yes I do!
Date:	September 28, 2009 at 9:37 pm PST

In Reply to: Black Bean Burrito Recipe posted by Floyd R on September 28, 2009 at 6:27 pm:

This one uses tofu, but you can easily
substitute potatoes.

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Amy's-Style Black Bean & Veggie Burritos

Burrito Filling

2 - 4 Tbs safflower oil (as needed)
1 cup minced fresh onion
1 Tbs minced garlic
1/2 lb firm or extra-firm Tofu, frozen, thawed, and
mashed
2 cans black beans, drained
1/4 cup corn kernels, fresh or frozen
1 cup tomato sauce
1 small can minced black olives
1 tsp hot sauce
1/4 cup chili seasoning or taco seasoning
1 tsp sugar
Salt to taste
1 Tbs flour
8 large flour tortillas (use corn tortillas for
enchiladas)

In large frying pan, heat oil (adding more as
needed).
Add onion and garlic, and stir-fry until onions
become soft.
Add garlic, and stir-fry until it becomes golden.
Add Tofu, and stir-fry until lightly browned.
Add black beans, and corn, and stir-fry until hot.
Add chili seasoning, and stir to coat everything
well.
Mix flour and tomato sauce, and stir into pan,
mixing well.
Add olives, salt, sugar, and hot sauce, and mix all
thoroughly.

Enchiladas:
Brush tortillas lightly on one side with oil (or
brush with hot water).
Fill tortillas (oil side up) with mixture, roll up,
and place in a greased baking pan, seam side down.
Drizzle enchiladas with chili gravy (or canned
enchilada sauce).
Cover pan with foil.
Bake 20 - 30 minutes, or until hot.

Burritos:
Put a portion of the filling inside a warmed
tortilla.
Wrap up similar to an egg roll
(either completely closed, or with one end open).
Serve.

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