Bean and Tvp Burritos
INGREDIENTS:
1 cn (15-oz) red Kidney beans;
-drained
1 cn (14-oz) tomatoes
Broth for sauteing
2 Onions; sliced
3 Carrots; sliced
2 Sticks celery; sliced
1 lg Leek; white part only,
-sliced
2 Cloves garlic; crushed
1/2 pt Vegetable stock
1/2 ts Yeast extract (Vegemite)
1/4 ts Powdered ginger
Salt; pepper, to taste
1 -(up to)
1 1/2 lb Potatoes; sliced
Cooking spray
1 cn (15-oz) red Kidney beans;
-drained
1 cn (14-oz) tomatoes
Broth for sauteing
2 Onions; sliced
3 Carrots; sliced
2 Sticks celery; sliced
1 lg Leek; white part only,
-sliced
2 Cloves garlic; crushed
1/2 pt Vegetable stock
1/2 ts Yeast extract (Vegemite)
1/4 ts Powdered ginger
Salt; pepper, to taste
1 -(up to)
1 1/2 lb Potatoes; sliced
Cooking spray
Saute onions in broth for 5 minutes. Add carrots, celery, leek, and garlic and saute for 5 more minutes. Add kidney beans, tomatoes with their juice, stock, yeast extract, and salt and pepper. Mix well.
Place in casserole dish. Arrange potatoes over the top and sprinkle with salt and pepper. Spray lightly with cooking spray and cover casserole. Place in oven (350 deg F, 180 deg C, Mk 4) for 2 hours. Remove lid for last 30 minutes to brown potatoes.
Serves 4 hungry people, or maybe 6 with a generous side dish. (I tend to get lazy and do one-dish meals.) Or 2, if you want to save the leftovers for tomorrow night.
This was scrumptious! I might try adding a layer of portabella mushrooms in the middle, next time. (Maybe my son will think they are meat...:-)). But it didn't really need any help of any kind. The leftovers are good, too!
FATFREE DIGEST V96 #113