Monday, April 26, 2010

Potato Burritos

Last night, we made a great dinner of Potato Burritos.

Many years ago, I bought a cookbook by John and Mary McDougall.  It is called the New McDougall Cookbook. I've had it in my kitchen for well over 15 years.  Whenever I make a recipe for the first time, I always write the date that I made it and any modifications that I used.  I had written "Great" by the recipe and I made it in 1994.  Wow... time flies.  I decided to try it again because I happened to have all of the ingredients.  This recipe book cooks with no fats or oils, which is perfect for me after gallbladder surgery.  If you want to make it, I know you won't be disappointed.

PS.  No photo is included because this recipe did not stick around long enough. :-)

Potato Burritos

6 cups Chunky Enchilada Sauce (recipe below)
12 whole wheat tortillas or 12 to 14 soft corn tortillas
3 cups of mashed potatoes (recipe below)
1 cup chopped scallion (I did not use scallions)
1 cup frozen corn kernels, thawed (I used canned corn, rinsed)
One 4 oz can chopped green chilies

Preheat over to 350 degrees.
Spread one cup of the sauce over the bottom of a casserole dish.  Spread a line of potatoes down the center of each tortilla and sprinkle on some corn and/or green chilies.  Roll up and place, seam-side down, in the casserole.  Repeat until all of the ingredients are used.  Pour the remaining sauce over the tortillas.  Cover and bake for 30 minutes, or until the sauce is bubbly.

Mashed Potatoes

12 medium potatoes peeled (I used red potatoes, unpeeled)
1/4 to 1/2 cup salsa

Chop the potatoes coarsely and place them in a saucepan with water to cover.  Cook until the potatoes are tender, 20 to 30 minutes.  Drain off the water, reserving at least two cups.  Mash the potatoes with a small amount of water until they are creamy.  (We used a food processor and they were perfect with one cup of the potato water.) Stir in 1/2 cup salsa, if desired.  (We did.)

Chunky Enchilada Sauce

Use this sauce to make bean or vegetable enchiladas.  Use as a topping for any Mexican-style rice or potato dishes.

1 onion, chopped
2 cloves garlic, crushed
1/4 cup water (we used potato water)
One 28 ounce can crushed tomatoes
One 4 ounce can chopped green chilies
3 Tablespoons chili powder
1/2 teaspoon ground cumin
1 1/2 cups potato water (or regular if you are not cooking potatoes)
1 Tablespoon soy sauce (we used Bragg's)
3 Tablespoons cornstarch

Place the onion, garlic, and water in a large saucepan.  Cook, stirring for five minutes, until onions soften.  Add the tomatoes, chilies, and the spices.  Stir.  Cover and cook over low heat for 15 minutes.  Add one cup of the water and the soy sauce.  Mix the cornstarch in 1/2 cup cold water.  Add to the sauce while stirring.  Cook, stirring, until thickened.

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