University of Illinois Extension

Turkey and Black Bean Wraps

3 tablespoons olive oil
2 cups chopped, leftover turkey
2 green bell peppers, cut into 1/2 inch diced (about 2 cups)
2 cloves garlic, minced
3 teaspoons dried oregano
2 teaspoons ground cumin
1 10-ounce can tomatoes with green chiles
1 15 ounce can black beans, rinsed
3 tablespoons red wine vinegar
Salt and pepper to taste
1 tablespoon chili powder
12 flour tortillas

1. In a large saucepan, heat 2 tablespoons olive oil over medium heat. Add bell peppers, garlic, oregano and cumin; cook, stirring, until pepper softens, about 5 minutes.

2. Add tomatoes, beans and vinegar; cook, stirring occasionally until thickened, about 25 minutes.

3. Meanwhile, heat one tablespoon olive oil in a skillet; add turkey and sprinkle with chili powder. Heat and stir for about 5 minutes. Cover and set aside.

4. With back of spoon, coarsely mash some of the beans. Taste and season with salt and pepper, if desired.

5. Heat tortillas in a dry skillet or microwave. Spoon bean filing onto tortillas and layer with seasoned turkey. Wrap and serve.

Nutrition Facts per serving: 6 servings per recipe; 2 stuffed wraps per serving size; 370 calories 110 calories from fat) 13g total fat; 2g saturated; 250mg cholesterol; 940mg sodium; 48g carbohydrate; 6g dietary fiber; 17g protein