Turkey Tortillas

These turkey and bean tortilla wraps are perfect any time for lunch or dinner, but especially if you're looking to do a little something different - and lighter - with the leftover Thanksgiving turkey.

Ingredients:

• 1 cup dried pinto beans
• 2 cups vegetable or chicken stock
• 2 cups cold water
• 2 tablespoons chili powder
• 2 tablespoons olive or canola oil
• 8 ounces turkey breast, cut into strips
• 2 large onions, sliced
• 2 large sweet red, green, or yellow peppers, sliced
• 1/8 teaspoon each salt and pepper
• 12 flour tortillas (8" diameter), warmed
• 1 cup low-fat sour cream (optional)

Directions:

1. Place the pinto beans in a large bowl and cover generously with cold water. Cover the bowl with a plate and allow to stand at least 8 hours or overnight. In a large saucepan, bring the stock and 2 cups cold water to a boil. Add the chili powder and pinto beans, bring to a boil, and boil 10 minutes.
2. Partially cover pan and simmer 1 to 1 1/2 hours or until beans are tender when tested with a fork and most of the liquid has been absorbed. If still very liquid, uncover and boil for 10 minutes.
3. Meanwhile, in a skillet, heat the oil over high heat. Add the turkey, onions, and sweet peppers and saute, stirring, about 10 minutes or until the turkey and vegetables are browned and tender. Season with the salt and pepper.
4. Fill the warmed tortillas with equal amounts of the spicy bean mixture, then the turkey mixture and loosely roll up. Serve with sour cream, if desired. Serves 6.

Nutrition per Serving:

Serving size = 2 tortillas

• Calories = 478
• Saturated fat = 3 g
• Total fat = 13 g
• Sodium = 350 mg
• Cholesterol = 30 mg
• Protein = 25 g
• Carbohydrate = 70 g
• Fiber = 13 g