This is a win-win recipe: Quick and delicious for you and you support a Minnesota lefse-making business. Plus save a ton of calories/sodium/carbs AND I actually believe Lefse (a Norwegian flatbread) makes a crispier, fresher tasting shell for a burrito/enchilada/chimichanga-style dish than the bland-tasting, often dry, flour burrito.
Let's talk nutrition first. Why should you use lefse instead of a store brand of burrito-sized soft flour tacos?
Mrs. Olson's Lefse (a MN product that needs refrigeration):
1 sheet: 100 calories, 1 gram fat, 6% RDA for sodium and 4% RDA carbs.
Water, dried potato, flour (with wheat four, malted barley flour, iron, niacin, thiamin monitrate, riboflavin), canola oil, non-fat milk, salt, sorbic acid to preserve flavor and freshness.
Cruz Soft Flour (Burrito Size - not a local product and can sit on a store shelf a really long time):
1 burrito (just the flour burrito, nothing in it!): 250 calories, 5 grams fat, 25% of the RDA for sodium and 14% of your RDA for carbs.
Enriched Wheat Flour, (Bleached Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Partially Hydrogenated Soybean Oil And Partially Hydrogenated Cottonseed Oil With Mono And Diglycerides, Salt, Leavening (Sodium Bicarbonate, Sodium Aluminum Sulfate, Starch, Calcium Sulfate, Monocalcium Sulfate), Dough Conditioner (Whey, L-Cysteine, And/Or Sodium Stearoyl Lactylate, Calcium Sulfate, Sodium Sulfite), Potassium Sorbate (Preservative), Sodium Propionate (Preservative), Sugar, Fumaric Acid.
HOW I MAKE LEFSE BURRITOS (6 -8 generous portions) :
It is important to use sheet (rectangular) lefse (like Mrs. Olson's) because you're essentially rolling the lefse around the ingredients. If your favorite lefse maker doesn't have sheets, ask them to start!
- Preheat oven to 400 degrees
- Spray generously bottom of a 13X9 pan
- Combine in a large bowl your favorite tacos ingredients for immediate transfer into lefse (I use a pound of hot shredded chicken, a small can of green chiles and black olives, chopped sweet peppers, a can of black beans, a little salsa and some sour cream and shredded cheese). This will make the inside start warm!
- Rub first lefse sheet (there are 12 in Mrs.Olson's packages) around bottom of pan. Leave open and put in two generous Tablespoons of burrito mixture. Roll up, slide to the side, repeat with next one. You might run out of room doing the rub/slide thing - you could use a separate plate with some oil on it and transfer by sliding the burrito into the pan from plate. Don't transfer with hands (tried it...trust me...messy!)
- Place in over un-covered for about 30 minutes (or browned to your liking).
- While waiting for it to bake, get your extra ingredients ready! Lettuce, salsa, guacamole, sour cream, onions, refried beans, extra cheese - it's up to you
- You may wish to, after 30 minutes, sprinkle some cheese on burritos. When you do, turn off oven and let the cheese melt as you get drinks, set table and microwave some refried beans.
Support your Minnesota Lefse makers! I did not check beyond Mrs. Olson's as to who made sheet (as opposed to circular) lefse. Here are some links to other proud Scandanavian Minnesota-based lefse makers:
P.S. I will update with more pictures soon!