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Ingredients: 1 teaspoon olive oil 12 ounces ground turkey breast One (15-ounce) can of rinsed and drained pinto beans 1 cup mild salsa 4 teaspoons lower-sodium taco seasoning Eight fat-free flour tortillas (6 or 7-inch) Shredded lettuce, diced tomatoes, reduced-fat sour cream, reduced-fat shredded Monterey jack cheese for garnishes Directions: Heat oven to 450-degrees. Cover cookie sheet with foil and coat with vegetable oil spray. In large non-stick skillet over medium heat, heat oil. Add turkey and cook four or five minutes or until no longer pink; drain. Add beans, salsa and taco seasoning. Bring to a boil, reduce heat to low and simmer uncovered five or six minutes, stirring and mashing some of the beans as you stir, until thickened. Spoon turkey mixture into center of each tortilla. Fold in half. Press down gently and place on prepared cookie sheet. Coat tortillas with vegetable oil spray. Bake eight to ten minutes or until lightly browned. Garnish with lettuce, tomatoes, sour cream and cheese as desired. Recipe makes eight tacos. Nutrition information per taco: Calories: 195 Carbohydrates: 28g Protein: 15g Total Fat: 1g Saturated Fat: 0.2g Cholesterol: 29mg Fiber: 4g Sodium: 596mg Calories from fat: 1-percent |