6 medium sized potatoes, baked
13 ounces white corn and black bean salsa (I use Great Value)
1/4 cup carrots, diced
1/4 cup celery, diced
1/4 cup parsley, chopped
8 tortillas, warmed
1. Mash all ingredients, except tortillas, in a glass bowl.
2. Serve warm in tortilla.
Yummy, filling, easy to make.
Make a bunch of burritos and take them on a picnic, hike, or to work for lunch. Tastes great even without the carrots, celery, and parsley. Add your favorite greens if you like. Keep left over in the refrigerator; it should be fine for a few days.
Source of recipe: I wrote this recipe.