Wednesday, March 30, 2011
1 pint grape tomatoes, quartered (I used Roma tomatoes instead)
1 medium mango, peeled and chopped
2 kiwi fruit, peeled and chopped
3 green onions, thinly sliced
3 Tbs. finely chopped red onion
1 jalapeno, seeded and chopped (make sure to wash your hands thoroughly after handling the seeds)
1 Tbs. lime juice
1 lb. lean ground turkey
1/2 tsp. ground turmeric
1/4 tsp. ground cumin
1 Tbs. olive oil
2 garlic cloves, minced
1/2 cup beef broth
1 jar (16-oz.) salsa
2 cups frozen corn, thawed (or one 15-ounce can corn, drained)
1 can (15-oz.) black beans, drained and rinsed
10 tortillas (8-inch), warmed
1 cup shredded cheddar cheese
Directions: For salsa: In a medium size bowl combine all ingredients and gently stir together. Refrigerate for 1-2 hours or until ready to serve. Make sure to allow enough time so that the flavors can combine.
For the burritos: 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 broth. Bring to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until thickened. Stir in the jarred salsa (not the one you just made), corn and black beans. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until thickened. Remove from the heat.
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 your wonderfully fresh mango salsa. Makes 10 burritos. Enjoy!
1 burrito with 1/3 cup salsa equals 371 calories,