Vegetarian Times Best Burritos

• 2 cups fat-free vegetarian refried beans
• 1 34 cups salsa, divided (medium or hot)
• 5 teaspoons vegetable oil, divided
• 14 ounces ground soy sausage
• 3 large onions, chopped
• 2 large potatoes, diced
• 18 teaspoon paprika
• fresh ground black pepper
• 6 (8 inch) flour tortillas

1. Preheat oven to 425.
2. In a saucepan, stir the beans and 3/4 cup salsa together; cook, stirring occasionally, over very low heat just until warmed through.
3. Heat 2 1/2 teaspoons oil in a large nonstick skillet over medium heat.
4. Add in the soy sausage; cook/crumble for about 5 minutes or until browned; transfer to a bowl and set aside.
5. Add the remaining 2 1/2 teaspoons oil to the skillet and heat over medium heat.
6. Add in the onions, and stir/saute for about 4 minutes, until softened.
7. Stir in the potatoes, paprika, and pepper; cook and stir for 17-20 minutes, until the potatoes are almost tender.
8. Return the soy sausage to the skillet and mix well.
9. Cook for about 3 minutes, or until the potatoes are tender; remove from heat (check seasoning and add salt/pepper if needed).
10. Tear 6 large pieces of foil; place a tortilla flat on each piece of foil and thinly spread about 1/4 cup of the bean mixture.
11. Spoon a heaping 1/2 cup of the potato mixture down the center of each tortilla; top potato mixture with about 2 1/2 tablespoons salsa.
12. Fold the bottom of each tortilla up to cover the filling; fold the sides toward the center, then roll up from the bottom.
13. Wrap in foil and bake for about 10 minutes or until hot; remove from oven, unwrap and serve.

vegetarian, salsa, vegetable oil, soy sausage, onions, potatoes, paprika, fresh ground black pepper, flour tortillas

Taken from www.food.com/recipe/vegetarian-times-best-burritos-220891 (may not work)