Turkey Burritos with Fresh Fruit Salsa
TOTAL TIME: Prep: 30 min. Cook: 20 min.
YIELD: 10 servings.
Packed with fruit, veggies, nutrition and flavor, this lighter, whole-grain twist on traditional burritos is sure to be a big hit with your family. “Even our pickiest eater loves these with the sweet-spicy fruit salsa. Yum!”
Lisa Eaton - Kennebunk, ME
Ingredients
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1 pint grape tomatoes, quartered
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1 medium mango, peeled and chopped
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2 medium kiwifruit, peeled and chopped
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3 green onions, thinly sliced
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3 tablespoons finely chopped red onion
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1 jalapeno pepper, seeded and chopped
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1 tablespoon lime juice
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BURRITOS:
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1 pound lean ground turkey
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1/2 teaspoon ground turmeric
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1/4 teaspoon ground cumin
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1 tablespoon olive oil
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2 garlic cloves, minced
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1/2 cup Burgundy wine or reduced-sodium beef broth
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1 jar (16 ounces) salsa
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2 cups frozen corn, thawed
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1 can (15 ounces) black beans, rinsed and drained
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10 whole wheat tortillas (8 inches), warmed
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1 cup shredded reduced-fat cheddar cheese
Directions
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1.
For salsa, combine the first seven ingredients. Chill until serving.
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2.
In a large nonstick skillet, cook the turkey, turmeric and cumin in oil over medium heat until turkey is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in wine. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes.
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3.
Stir in the salsa, corn and black beans. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until much of the liquid has evaporated. Remove from the heat.
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4.
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.
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5.
Nutrition Facts
1 each: 371 calories, 11g fat (3g saturated fat), 44mg cholesterol, 553mg sodium, 47g carbohydrate (10g sugars, 6g fiber), 18g protein. Diabetic Exchanges: 3 starch, 2 lean meat.
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