This is the first original recipe I've posted on this site, I'm so excited...It's one of the few meals that I literally just throw together, but I'll try to write it down. When our family eats tacos, we usually have homemade spanish rice, homemade refried beans and tacos. Tonight I had an epiphany....why not double what I normally make and make up some burritos with the leftovers and throw them in the freezer? I usually make this recipe from scratch because they taste that good, but why not cook once and eat twice? This will make a great OAMC meals also, though I haven't tried it yet. I'll give you the ingredients for making it from scratch, and if you decide to turn it into two meals, just double everything...If you don't have the spices separately, just use a taco mix pack. We like ours without salt and really spicy, so I tamed this back a bit. If you like a runny, non-chunky salsa, you don't have to add as much water.
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Serving Size: 1 burritos, 4-6 serv | ||
Recipe Makes: 8 burritos, | ||
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Calories: 1133 | ||
Calories from Fat: 281 (25%) | ||
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Amt Per Serving | % DV | |
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Total Fat 31.2g | 42 % | |
Saturated Fat 8.8g | 44 % | |
Monounsaturated Fat 14.9g | ||
Polyunsanturated Fat 5.1g | ||
Cholesterol 38.6mg | 12 % | |
Sodium 2007.6mg | 69 % | |
Potassium 941.5mg | 25 % | |
Total Carbohydrate 170.3g | 50 % | |
Dietary Fiber 14.6g | 59 % | |
Sugars, other 155.7g | ||
Protein 40.3g | 58 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1133
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