- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 3,324.6
- Total Fat: 136.2 g
- Cholesterol: 45.7 mg
- Sodium: 7,114.7 mg
- Total Carbs: 469.5 g
- Dietary Fiber: 103.7 g
- Protein: 106.8 g
Angela's Thanksgiving Leftover BurritosSubmitted by: SIZE1WANNAB
IntroductionThey will make your mouth water but still keep you in shape! They will make your mouth water but still keep you in shape!
Mission Flour Tortillas, Soft Taco, 8 inch, 4 serving (remove)
Black-eyed peas (cowpeas), immature seeds, cooked, boiled, drained, without salt, 2 Cup (remove)
Tomato Sauce, 3 cup (remove)
Turkey breast meat, 5 slices (remove)
Wild Rice, 3 cup (remove)
Avocados, Florida, 5 cup, pureed (remove)
*Tomatoes, red, ripe, canned, wedges in tomato juice, 2 cup (remove)
Onions, raw, 1 cup, chopped (remove)
celery salt, 0.001 serving (remove)
When making the guacomole add the tomatos and onions and avocados and celery salt. Put in frigde to cool! Use some of the tomato sauce to cook with the peas and other with the turkey.
Add some spice to the rice and some of the tomato sauce.
When all is cooked lay the totialla down on a floured surface.
Pat the rice down and add the turkey to one side. Add the beans to the other.
When both are added, smear on the guacamole.
Number of Servings: 1
Recipe submitted by SparkPeople user SIZE1WANNAB.