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Low-Fat Burrito Supreme

1 large onion, chopped
1 large green pepper, chopped
1 lb. fresh mushrooms, chopped
1 Tablespoon minced garlic
1 cup fat free chicken broth
1/2 pound ground turkey breast
1 large can stewed tomatoes
1 package burrito seasoning
1 large can fat free refried beans
1/2 pound diced cooked potatoes
8 large whole wheat tortillas
1 large can tomato sauce
1 Tablespoon chili powder
1 teaspoon basil
1 cup shredded lettuce
2 large tomatoes, diced
Fat Free Sour Cream

Preheat oven at 350 F. In large nonstick skillet over high heat,
saute onion, green pepper, mushrooms and garlic in broth until half
of the liquid has evaporated. In another nonstick skillet over high
heat, cook turkey until done, remove from heat and rinse under hot
water. Add turkey, stewed tomatoes and burrito seasoning to vegetable
mixture. Reduce heat to medium, cover and simmer for 5 minutes.
Remove from heat; place equal amounts of refried beans, turkey
mixture and potatoes in the center of each tortilla shell. Spread
mixture over entire center, edge to edge. Roll up each shell and
place in deep baking dish. In blender, mix tomato sauce, chili
powder, and basil on high for 1 to 2 minutes; pour sauce over
burritos. Bake for 15-20 minutes. Garnish with lettuce, tomato,
salsa, and fat free sour cream Makes 8 servings.


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