| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | California | 1 | Servings | |
INGREDIENTS
| 1/2 | c | Rinsed drained canned black beans |
| 1 | lg | Vine-ripened tomato; seeded and chopped |
| 2 | Pickled jalapeños; seeded and chopped, (wear rubber gloves) | |
| 4 | ts | Fresh lemon juice |
| 1/2 | ts | Chili powder |
| 1/2 | Ripe California avocado | |
| 2 | tb | Low-fat plain yogurt |
| 4 | 10-inch whole-wheat tortillas | |
| 1/2 | lb | Thinly sliced roast turkey breast |
| 1 | c | Packed fresh coriander sprigs; washed well, spun dry, and chopped coarse |
INSTRUCTIONS
Can be prepared in 45 minutes or less. In a bowl stir together black beans, jalapeños, 2 teaspoon lime juice, chili powder, and salt to taste. In a food processor purée avocado, yogurt, remaining 2 teaspoons lime juice, and salt to taste. (Alternatively, with a fork mash avocado mixture until smooth.) Spread avocado mixture evenly on tortillas and arrange turkey across each tortilla just below middle. Top turkey with salsa and coriander and roll up tortillas tightly, leaving ends open. Halve tortillas diagonally with a serrated knife. Makes 4 rolled sandwiches. Each serving about 297 calories and 10 grams fat (30% of calories from fat) Gourmet June 1996 Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Mar 16, 1998
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