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This recipe for ALBACORE - WALNUT BURRITO, by , is from Sperry Christian , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kathleen Bates
Added: Saturday, June 3, 2006


24 oz. canned Black Beans, drained
1/2 C. sliced Green Onions
1 C. chopped Cilantro
1 C. chopped California Walnuts
1 C. prepared Salsa
2 cans (6-1/8 oz.) Chicken of the Sea
Albacore Tuna in Spring Water
1/4 - 1/2 C. Fresh Lime Juice
1 - 2 Ripe Avocados*, chopped or sliced
1/4 - 1/2 tsp. Ground Cumin
6 Whole Wheat Flour Tortillas
3 C. shredded Lettuce
1 C. shredded Low Fat Mozzarella Cheese
6 Tomato Wedges

Mix beans, onion, cilantro, tuna, lime juice, and cumin. Refrigerate for two hours to allow flavors to combine. Just prior to serving, add this mixture to the remaining ingredients, except tortillas. Warm each tortilla in microwave 15 seconds or warm on griddle.
*add a little lime juice to avocados after peeling to prevent darkening.




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