Angela's Thanksgiving Leftover Burritos
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
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)
Make sure you chop all vegetables first.
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.
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.
Nutritional Info 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