| 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 <[email protected]> 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”