Mexican

Vegan Wet Burritos is for Dinner.

Vegan Wet Burritos takes 30 minutes to prepare.

Vegan Wet Burritos takes 30 minutes to cook.

Vegan Wet Burritos makes 9 servings.

The ingredients for Vegan Wet Burritos are:

2 c. ground beef style TVP
2 1/2 c. water
2 packets burritto seasoning
3/4 large can vegetarian refried beans
1 large can enchilada sauce
9 low carb burritto shells
1 recipe cashew cheese
1 head romaine lettuce, chopped
2 tomatoes, diced
3 green onions, chopped
better than sour cream
salsa

Here is how you make Vegan Wet Burritos:

Prepare cashew cheese recipe and set aside. Reconstitute 2 cups TVP with 2 cups water by bringing to a boil in a large saute pan. Add burritto season packets add water as needed, then add vegetarian refried beans set mixture aside. Spread a thin layer of enchilada sauce on bottom of 2 large baking dishes. Fold 1/2 to 1 c. meat mixture into each burritto shell and place them into the baking dishes. Cover each burritto with remaining enchilada sauce, then cover each burritto with cashew cheese mixture. Bake in oven for 15-30 minutes. Top with lettuce, tomatoes, onions, and 2 tbsp. per burritto of sour cream and salsa. Serve hot, makes 9 burrittos.Number of Servings: 9Recipe submitted by SparkPeople user LEORABAIN.

The nutritional information for Vegan Wet Burritos is:

• Servings Per Recipe: 9
• Amount Per Serving
• Calories: 373.5

• Total Fat: 11.9 g
• Cholesterol: 0.0 mg
• Sodium: 1,453.3 mg
• Total Carbs: 50.4 g
• Dietary Fiber: 17.3 g
• Protein: 21.1 g

Vegan Wet Burritos is Mexican cuisine.

The dietary needs meet for Vegan Wet Burritos is Vegan