This would be an ideal meal to make of leftover mashed potatoes, but that’s one leftover I rarely seem to have on hand. If you find yourself with some, these tasty burritos can be made in a flash. Serve with Beer-Stewed Pinto Beans (page 116) and a bountiful salad.

　　

Ingredients

6 servings

　　4 large potatoes, peeled and diced

　　6 burrito-size (10-inch) flour tortillas

　　1/4 to 1/3 cup 1% low-fat milk or soy milk, as needed

　　Salt to taste

　　Red or green (tomatillo) salsa

　　1 cup grated cheddar or Monterey Jack cheese, or cheddar- or Jack-style soy cheese, optional

　　

Step 1

Preheat the oven or toaster oven to 400°F.

　　

Step 2

Cover the potatoes with water in a medium saucepan. Bring to a simmer, cover, and simmer gently until tender, about 15 minutes.

　　

Step 3

Meanwhile, wrap the entire batch of tortillas in foil and warm in the oven.

　　

Step 4

Combine the drained potatoes and milk in a mixing bowl and mash well. Season with salt.

　　

Step 5

Divide the mashed potatoes among the tortillas, spreading some down the center of each. Spread a little bit of salsa over the potatoes, and sprinkle with the optional cheese. Roll up snugly and eat out of hand.

　　

nutrition information

Step 6

Calories: 231

　　

Step 7

Total Fat: 4g

　　

Step 8

Protein: 6g

　　

Step 9

Carbohydrate: 43g

　　

Step 10

Cholesterol: 0mg

　　

Step 11

Sodium: 216mg

　　The Vegetarian 5-Ingredient Gourmet