POTATO BURRITOS

3 large potatoes (peeled and diced)
1 - 10.5 oz block organic tofu silken or firm
6 burrito-size (10 inch) flour tortillas
1 bay leaf (optional)
6 cloves garlic (optional)
¼ to 1/3 cup low fat milk or non dairy milk (i.e. rice, soy, almond, hemp or oat) or just water
1 cup or more red or green salsa (if need to avoid salsa you can use a blend other veggies)
1 cup grated cheddar or Monterey jack cheese – or cheddar or jack style soy cheese, (optional)

Preheat the oven or toaster oven to 400 degree F

Cover potatoes with water in a medium saucepan. Add bay leaf. Cover and simmer gently until potatoes are tender, about 20 minutes.
Meanwhile wrap the entire batch of tortilla in foil and keep warm in the upper rack of oven.
Remove bay leaf. Drain the potatoes, add milk and blend until smooth.
Add crumbled, drained tofu and again blend until smooth. Season the mixture with salt as desired.
Divide the mashed potatoes mixture among the tortillas. Place a small amount down the center of each tortilla. Spread a little bit of salsa on top of the potato mixture, sprinkle with optional cheese. Roll up snugly and place in 9 X 13 baking dish, seam down. Pour more salsa over the top as desired. Bake in the oven for 20 minutes.

* Use whipped cauliflower in place of potatoes for those that need to avoid potatoes, using approximately 6 cups of chopped cauliflower in place of potatoes. Less sodium if using homemade salsa.

Nutrients per serving(with potatoes, cheese and salsa):

Calories: 491
Protein: 18 g
Carbohydrate: 72 g
Sodium: 688 mg
Potassium:1079 mg
Phosphorus: 351 mg