Turkey Burritos with Fresh Fruit Salsa |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 10 |
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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. âEven our pickiest eater loves these with the sweet-spicy fruit salsa. Yum!â Lisa Eaton - Kennebunk, ME 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 |
1/2 teaspoon ground turmeric |
1/4 teaspoon ground cumin |
1 tablespoon olive oil |
2 garlic cloves, minced |
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:
1. For salsa, combine the first seven ingredients. Chill until serving.
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 3-5 minutes or until thickened.
3. Stir in the salsa, corn and black beans. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until thickened. Remove from the heat.
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. Yield: 10 servings.
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