Chilli Turkey Tortillas
Red kidney beans are a good source of fibre which helps to lower cholesterol. They are also good for controlling blood sugar levels. They are also a good source of fat free protein and contain other essential minerals. Fortunately they are a bean all of my family love so I make sure we eat them regularly.
These tortillas are perfect for the summer months. I have found that the quality of turkey mince can vary quite a lot. Make sure it is a good quality low fat one to keep the fat one to keep the fat content down.
Ingredients
450 g fresh turkey mince
1 medium onion, peeled and finely chopped
2-4 garlic cloves, peeled and crushed
1-2 teaspoon chilli powder
freshly ground black pepper
1 can chopped tomatoes
1 can red kidney beans, drained
2 tablespoons freshly chopped coriander
8 tortilla wraps
Filling
Shredded lettuce
tomato salsa
grated cheese
soured cream
Method
1. Dry fry the turkey mince in a large fying pan for about 10 minutes until the turkey is sealed, breaking up any lumps of mince with a wooden spoon.
2. Add the onion and garlic and continue to cook for 5 minutes.
3. Add the chilli powder and freshly ground black pepper and cook for a further 2 minutes, stirring throughout.
4. Add the tomatoes and bring to the boil. Simmer for 10 minutes.
5. Add the red kidney beans and cook for a further 5 minutes or until the turkey is cooked and a thick sauce is formed. Then stir in the chopped coriander.
6. Warm the tortillas as directed on the packet. Arrange some shredded lettuce on the tortillas. Top with some of the turkey mince, then add salsa, grated cheese and soured cream. Fold over and serve with a side salad.
Tags: chilli powder, garlic, onion, red kidney beans, tomato, tortilla, turkey
July 31, 2009 12:07 am 
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