| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
|
Green bell pepper; sliced |
| 1 |
md |
Onion; sliced |
| 2 |
|
Cloves garlic; minced |
| 1 |
tb |
Vegetable oil |
| 1 |
c |
Mild or medium salsa |
| 2 |
c |
Shredded cooked turkey |
| 1 |
cn |
(15 ounces) refried beans; warm |
| 6 |
|
Flour tortillas; warm |
| 2 |
c |
Shredded lettuce |
| 6 |
tb |
Sour cream |
INSTRUCTIONS
More LA Times recipes:
Saute bell pepper, onion and garlic in oil in a small saucepan until
tender. Add salsa and turkey and cook over medium heat until hot through, 3
to 4 minutes. Spoon 1/4 cup refried beans on each tortilla; top with turkey
mixture and 1 tablespoon sour cream and roll up. Serve on a bed of shredded
lettuce. Makes 6 servings. Per serving: 306 calories; 10.2 g fat (3.2 g
saturated fat; 30 percent calories from fat); 35.9 g carbohydrates; 31 mg
cholesterol; 1,171 mg sodium.
Posted to CHILE-HEADS DIGEST V4 #213 by Judy Howle <howle@ebicom.net> on
Nov 24, 1997
A Message from our Provider:
“God doesn’t want us to just feel gratitude, but for us to show it by giving thanks to God with our lives. #R.C. Sproul”