Combo Burritos

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This is a combo wrap that is made delicious using various low protein ingredients in combination with the low protein tortilla from the bread page.

INGREDIENTS:

2 tbs low protein 'refried beans' (recipe follows)	2 tbs cooked imitation rice (I used Dietary Specialties' rice)
1 or 2 small florets of cooked broccoli (approximately 30 gms)	1 tbs red sauce ( recipe follows)
1 tbs cubed and cooked carrots	1 tsp grated low protein cheese
2 tbs sliced and cooked green beans	1 tsp sour cream optional
1 low protein tortilla (recipe in bread section)

On a low protein tortilla spread a tablespoon of the zucchini refried sauce, pile a tablespoon of the cooked imitation rice, a tablespoon of cooked carrot, 1 or 2 florets of broccoli, cooked green beans. Sprinkle a tsp of grated low protein cheese, and the rest of the refried beans. Wrap the tortilla and pour a tablespoon of the red sauce on top. and serve.

Serves one burrito.

When calculating the nutrients for the whole burrito add up all the individual items (nutrients) used to make the combo.

	PROTEIN (gms)	METHIONINE (mg)	PHENYLALANINE (mg)	LEUCINE (mg)	CALORIES
one tbs sour cream	0.15	4	7	15	10
30 gm broccoli	0.89	12	27	42	9
1 tbs carrots	0.11	1	3	5	4.4
2 tbs green beans	0.30	3	11	19	5.4

LOW PROTEIN REFRIED BEANS:

2 cups grated zucchini	1 tbs olive oil
1/2 cup finely chopped onion	1 tsp taco seasoning
1/4 tsp salt

Heat the oil in a pan and fry the onions until glassy looking. Add the grated zucchini and fry for few more minutes. Add the salt and the taco seasoning. Cover and cook on a low heat until the zucchini is soft.

Serves 15 tablespoons

	PROTEIN (gms)	METHIONINE (mg)	PHENYLALANINE (mg)	LEUCINE (mg)	CALORIES
per recipe	3.24	46	93	175	205
per serving	0.22	3	6	11	13.7

RED SAUCE:

1/2 cup chopped onions	2 cloves of garlic peeled and chopped
1 or 2 dried red chili like ancho chilies (available in any supermarket)	1 tsp roasted ground cumin
1/4 cup tomato sauce	1 tsp ground dried oregano
1 tbs olive oil	salt to taste

Soak the dried red chili in warm water until soft, for 30 minutes. Heat the oil in a pan and sauté the chopped onions, garlic until the onions are golden. Put the soaked chili, onions and all the other ingredients in a blender. Add water enough to blend them all together into a smooth sauce.

	PROTEIN (gms)	METHIONINE (mg)	PHENYLALANINE (mg)	LEUCINE (mg)	CALORIES
per recipe	1.97	17	50	67	171
per serving	0.197	1.7	5	6.7	17.1

RECIPE PREPARATION FOR SAUCES: 30 minutes for soaking the chilies and 30 - 45 minutes to put it all together.