* Exported from MasterCook *
Slow Cooker Mashed Potato and Edamame Burrito Filling
Recipe By :
Serving Size : 7 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
LowFat (Less than 5%) WW
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 large russet potatoes -- peeled if not organic, and cut into chunks
1 cup water
1 1/2 cups mild salsa
1 pound mix of corn, chopped red bell pepper, and
edamame -- (I use a frozen mix from Trader Jo'es)
salt -- to taste
To serve: -- 6 to 8 tortillas (I use gluten free)
The Night Before: Store the prepared potatoes in an airtight container in
the fridge.
In the Morning: Oil the crock of your slow cooker. Add the potatoes,
water, and salsa and cook on low for 6 to 8 hours.
About 1 hour before serving, mash the potatoes with a potato masher or an
immersion blender. Add the mixed vegetables and salt and cook until heated
through. Taste and adjust the seasonings. Serve the filling wrapped in
tortillas.
Yield: 6 to 8 servings
Prep time: 5 mins
Cooking time: 6 to 8 hours
AuthorNote: from the first time I had a potato burrito, I was hooked! I've
healthied it up a bit with a few veggies and some edamame.
If you get low-fat tortillas, it helps to steam them before rolling the
filling in them. I just put them on top of the filling while it's in the
slow cooker for a few seconds to soften.
Source:
"Vegan Slow Cooker by Kathy Hester, 2011"
S(Formatted by Chupa Babi):
"Jan 2012"
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Per Serving (excluding unknown items): 91 Calories; 1g Fat (4.6% calories
from fat); 4g Protein; 20g Carbohydrate; 4g Dietary Fiber; 0mg
Cholesterol; 275mg Sodium. Exchanges: 1/2 Grain(Starch); 2 Vegetable.
Nutr. Assoc. : 0 0 1325 1566 0 0 0
