Here is a quick, easy, Mexican-style dinner for this busy time of year.
Stock up on some tortillas, a jar of black bean paté, shredded cheese and sliced deli turkey breast, and you can have dinner on the table in 5 minutes. If you can’t find black bean paté, use drained salsa instead.
Jicama is a root with a thin, tan-colored skin that looks like a turnip. When peeled, it’s crisp and juicy. In Mexico it’s eaten raw, seasoned with a little lemon juice. Once peeled, cut or sliced, it retains its texture and color. I like to use it for crudités in addition to salads.
Fred Tasker’s wine suggestion is a nice, big, dry rosé of pinot noir.
Look for no-salt-added or low-sodium turkey in the deli department.
Any type of soft tortilla can be used.
Turkey and Black Bean Burrito
Makes 2 servings
4 (8-inch) whole wheat tortillas
1/3 cup black bean pate
1/2 pound no-salt-added sliced turkey breast
3/4 cup shredded reduced-fat Monterey jack cheese
1 tomato, sliced
Warm tortillas in a microwave oven for 10 seconds or place in a toaster oven for 15 to 20 seconds. This will make them easier to roll. Spread tortillas with black bean pate, place sliced turkey on top of the pate, and sprinkle with Monterey Jack cheese. Roll up the tortillas and place on a plate. Microwave 45 seconds on high or until cheese melts. Or, place in toaster oven for 2 minutes. Cut in half crosswise and serve sliced tomato on the side.
Per serving: 491 calories (23 percent from fat), 12.4 g fat (6.2 g saturated, 2.6 g monounsaturated), 75 mg cholesterol, 43.7 g protein, 48.3 g carbohydrates, 8.2 g fiber, 889 mg sodium.
