Dairy-Free Baked Seven-Layer Burritos

Burritos are a whole meal wrapped into one-flour tortilla. This dairy free burrito recipe combines the great flavors and contrasting colors of beans, sweet potatoes, fresh veggies, salsa, rice, and nondairy cheese. These big burritos are potentially messy, so grab a knife and fork!

You can assemble this dish the night before and have it ready to place into the oven the next day.

Preparation time: 10 minutes

Cooking time: 10 minutes

Yield: 4 burritos

One 15-ounce can black beans, rinsed and drained

One 15-ounce can sweet potatoes (or about 2 cups fresh, cooked sweet potatoes)

Four 10-inch flour tortillas

2 cups cooked brown rice

2 cups salsa

1/2 cup grated nondairy cheddar-style cheese

1 cup chopped Romaine lettuce

1 large ripe tomato, cored, seeded, and diced

2 green onions, minced

4 black olives, chopped

1 small avocado, peeled and mashed

1/2 cup plain soy yogurt (optional)

1. Preheat the oven to 350 degrees. Heat the black beans in a small saucepan over low heat until steaming hot. In another small saucepan, heat the sweet potatoes. When steamy and heated through, mash them with a potato masher or fork and stir until smooth. Set both aside.

   
   



2. Lay each tortilla flat on a cutting board. Spoon about 1/3 cup of the sweet potatoes, 1/3 cup of beans, and 1/2 cup of rice onto the center of each tortilla.

   
   



3. Fold one end of a tortilla toward the middle, and then fold the sides toward the middle a burrito. Place the burrito into an oiled 8-x-8-inch baking dish. Make sure the end of the fold is tucked underneath so the burrito doesn’t unroll. Repeat, arranging them side by side in the baking dish.

   
   



4. Spoon the salsa evenly over the burritos. Top with the grated cheese. Cover the baking dish with foil and bake for 30 minutes, removing the foil for the last 10 minutes of baking. Remove the burritos from the oven when they’re thoroughly heated and the cheese has melted.

   
   



5. Divide the remaining ingredients among the four burritos. Top each burrito with chopped lettuce, tomato, onions, black olives, avocado, and a dollop of soy yogurt (optional). Serve immediately.

   
   

Per serving: Calories 697 (145 from Fat); Fat 16g (Saturated 3g); Cholesterol 0mg; Sodium 1,545mg; Carbohydrate 118g (Dietary Fiber 14g); Protein 23g.

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Source:http://www.dummies.com/how-to/content/dairyfree-baked-sevenlayer-burritos.html