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

Tags: Corn, Salsa, Vegan