Turkey Burritos with Fresh Fruit Salsa Recipe

Ingredients

• 1 pint grape tomatoes, quartered
• 1 medium mango, peeled and chopped
• 2 medium kiwifruit, peeled and chopped
• 3 green onions, thinly sliced
• 3 tablespoons finely chopped red onion
• 1 jalapeno pepper, seeded and chopped
• 1 tablespoon lime juice
• BURRITOS:
• 1 pound lean ground turkey
• 2 garlic cloves, minced
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon ground cumin
• 1 tablespoon Crisco® Pure Olive Oil
• 1/2 cup burgundy wine or reduced-sodium beef broth
• 1 jar (16 ounces) salsa
• 2 cups frozen corn, thawed
• 1 can (15 ounces) black beans, rinsed and drained
• 10 whole wheat tortilla (8 inches), warmed
• 1 cup (4 ounces) shredded reduced-fat cheddar cheese

Directions

• For salsa, combine the first seven ingredients. Chill until serving.
• In a large nonstick skillet, cook the turkey, garlic, turmeric and cumin in oil over medium heat until turkey is no longer pink; drain. Stir in wine. Bring to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until thickened.
• Stir in the jarred salsa, corn and black beans. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until thickened. Remove from the heat. Spoon about 1/2 cup turkey mixture off center on each tortilla. Sprinkle with cheese. Fold sides and ends over filling and roll up. Serve with salsa. Yield: 10 servings.

Turkey Burritos with Fresh Fruit Salsa published in Healthy Cooking August/September 2009, p55