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Turkey Salsa Bowls with Tortilla Wedges

Delicious and nutritious, this dish was a favorite of the kids who participated in the junior chef classes I taught at my church. The recipe encouraged creativity and healthy eating as students designed their own salsa bowls using whole grains, vegetables and lean protein. —Jean Gottfried, Upper Sandusky, Ohio
  • Total Time
    Prep: 15 min. Cook: 25 min.
  • Makes
    8 servings

Ingredients

  • 1 pound lean ground turkey
  • 1/2 cup chopped sweet pepper
  • 1/4 cup thinly sliced celery
  • 2 green onions, chopped
  • 1 jar (16 ounces) medium salsa
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 cup uncooked instant brown rice
  • 1 cup water
  • 4 whole wheat tortillas (8 inches)
  • 1 tablespoon canola oil
  • 8 cups torn romaine (about 1 head)
  • Optional toppings: Chopped tomatoes, sliced ripe olives, cubed avocado, shredded cheddar cheese and chopped green onions

Directions

  • Preheat oven to 400°. In a large skillet, cook and crumble turkey with pepper, celery and green onions over medium-high heat until no longer pink, 5-7 minutes. Stir in salsa, beans, rice and water; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed, about 15 minutes.
  • Brush both sides of tortillas with oil; cut each into 8 wedges. Arrange in a single layer on a baking sheet. Bake until lightly browned, 8-10 minutes.
  • To serve, divide lettuce among 8 bowls; top with turkey mixture. Serve with tortilla wedges; add toppings as desired.
Nutrition Facts
1 serving: 279 calories, 7g fat (1g saturated fat), 39mg cholesterol, 423mg sodium, 36g carbohydrate (4g sugars, 6g fiber), 18g protein. Diabetic exchanges: 2 starch, 2 lean meat, 1 vegetable.
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