4 whole wheat tortillas -- 8-inch diameter
6 ounces ground turkey breast
1 small red bell pepper -- chopped
1 small zucchini -- thinly sliced
1/4 cup chopped red onion
1 cup fresh corn kernels -- or frozen and thawed corn
1 cup canned salt-free black beans -- rinsed and drained
1 tablespoon chili powder
1 1/2 cups mild chunky salsa
2 tablespoons chopped fresh cilantro
1/3 cup reduced-fat shredded Mexican cheese blend -- or Monterey Jack, Pepper Jack, etc
2 tablespoons chopped pickled jalapeno chile pepper -- optional
2 cups loosely packed shredded escarole
1/4 cup reduced-fat sour cream -- optional
Preparation Method :
1. Preheat the oven to 450F. Arrange the oven racks to divide the oven into thirds. Place the tortillas on 2 baking sheets.
2. In a large nonstick skillet over medium-high heat, cook the turkey, bell pepper, zucchini, and onion, stirring frequently to break up the turkey, for 5 minutes, or until the turkey is no longer pink. Stir in the corn, beans, chili powder, and 3/4 cup of the salsa. Cook for 2 minutes, stirring until heated through. Stir in the cilantro.
3. Top the tortillas with turkey mixture, spreading up to 1/2-inch from the edges. Bake for 8 minutes, rotating the cookie sheets halfway through, or until the tortillas are crisp and browned at the edges. Sprinkle with cheese and bake for 1 to 2 minutes, or until melted. Sprinkle with the Jalapeno (if using) and the escarole. Serve with the sour cream, if you wish, and the remaining 3/4 cup salsa on the side.
Per serving :
350 cals (15 % fat);
6 g fat;
51 g carbs;
5 g fiber;
23 g protein;
35 mg cholest;
620 mg sodium
Diet Exchange :
2 veg; 2 bread; 3 meat; 1 fat
Carb Choices : 3
AuthorNote : Fill up fast with this high-fiber, high-protein meal. Of course, all you'll taste is a lively blend of turkey and vegetables with a south-of-the-border twist!
Source : Sugar Solution Cookbook by the editors of Prevention magazine and Ann Fittante, 2010
Formatted by : Chupa Babi
Exported from MasterCook
