David, Kim, Joe & Julie's Mex Fest
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Ingredients (use vegan versions):
- 6 crepes, already made
- 1/2-2/3 cup precooked rice
- 1/2-2/3 cup bean dip diluted to consistency of a thick sauce
- 1-10oz package frozen corn niblets
- 1/2 cup enrico's hot salsa (or to taste)
- More salsa
- 1/2-2/3 cup of shredded vegan tofurella or vege topping (parmasan sub.)
Directions:
Mix rice, corn, bean sauce and salsa in a big bowl so it
looks like a mess of crap.
Distribute the mess evenly on 6 crepes and roll long and
thin, tucking ends in so filling doesn't fall out.
Pour enough salsa on the bottom of a glass lasagna pan to
coat. Place the 6 burritos in the pan lined up.
Top with more salsa and tofurella or vege topping and bake
until sauce bubbles.
Makes enough for 4.
Serves: 4-6
Preparation time: 1 hour
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