Healthy Pregnancy Cookbook

Wet Burritos

These warm and very filling burritos are easy to make ahead and store in the freezer for quick meals. Simply prepare the tortillas, place in an appropriate container and freeze. Place them in the refrigerator in the morning and bake them in the evening.

Ingredients

1 1/2 lb ground turkey
1 medium onion, finely chopped
15 oz cooked black beans
1/2 tsp salt
1/4 tsp paprika
1/4 tsp butter
1/4 cup flour
2 cup fat free milk
20 oz enchilada sauce
4 drops Tabasco sauce
2 cup low fat cheddar cheese (shredded)
10 flour tortillas

Procedure

1. Cook beef and onions until browned. Drain off grease and stir in beans. Simmer on low.


2. In a large saucepan, melt butter, blend in flour, salt and paprika to form a roux. Stir in milk and enchilada sauce. Cook until mixture boils, stirring constantly. Cook over low heat, stirring until smooth and bubbly. Boil 1 minute, then add Tabasco sauce and cheese. Stir until cheese is melted, set aside.


3. Place about 1/2 C of meat mixture on each shell; place seam side down in a 9x13 pan. Pour cheese sauce over the top. Bake uncovered at 350 degrees for 25-30 minutes or until cheese is bubbly in middle. Serve with lettuce, tomatoes and rice.

Per burrito: Calories 456; Calories from fat 125(27%); Fat 14g; Carbohydrates 52g; Sugar 5g; Fiber 5.5g; Protein 29g

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