Featured Recipe

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May Recipe

Shredded Turkey and Pinto Bean Burritos

Ingredients

1 tablespoon canola oil
1 medium onion (halved and sliced)
2 cloves garlic (minced)
1 tablespoon ground cumin
1 teaspoon chile powder
1 can diced tomatoes with green chiles
2 tablespoons lime juice
4 cups shredded cooked turkey or chicken
1 can pinto beans (rinsed)
6 10-inch whole-wheat flour tortillas or wraps (warmed)
3/4 dashes grated Monterey or Pepper Jack cheese
2 cups shredded green cabbage

Directions

1. Heat oil in a large saucepan over medium heat. Add onion and cook, stirring, until softened, about 2 minutes.
2. Stir in garlic, cumin and chile powder and cook for 30 seconds.
3. Add tomatoes and lime juice; bring to a boil.
4. Reduce heat to a simmer and cook until the onions are very soft, 16 to 20 minutes.
5. Stir in turkey (or chicken) and beans and continue cooking until the mixture is heated through, 3-5 minutes more.
6. Divide the turkey-bean mixture among tortillas (or wraps). Top each with cheese and cabbage, roll into burritos and serve.

Guiltless Guacamole

Ingredients

1 can white kidney beans (cannellini) (drained and rinsed)
1 tablespoon lime juice
1 jalapeno chile (seeded)
1/2 cup loosely packed fresh cilantro leaves
1/4 cup coarsely chopped sweet onion (such as Vidalia or Maui)
1 ripe avocado (halved and pitted)
2 plum tomatoes
salt
baked tortilla chips or fresh-cut vegetables

Directions

1. In food processor with knife blade attached, puree beans and 1 tablespoon lime juice until smooth. Transfer to medium bowl.
2. In same processor, place jalapeno, cilantro, onion and 1/2 teaspoon salt; pulse until juicy and thick.
3. With spoon, scoop avocado from peel into bowl with beans; mash with fork until mixture is blended, with some chunks remaining.
4. Cut each tomato crosswise in half. Squeeze halves to remove seeds and juice. Coarsely chop tomatoes. Stir tomato-and-onion mixture into avocado mixture until blended. If you prefer a little more zip, stir in additional lime juice to taste.
5. Guacamole is best served as soon as it's made, but you can also cover and refrigerate up to 1 hour. Serve with chips or vegetables.

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