2 whole wheat tortillas
1 T. shredded low fat cheddar cheese
1 T. light sour cream
1/4 C. dark red kidney beans
1 T. diced jalapeno peppers
1/2 C. shredded iceberg lettuce or cabbage
1/4 C. chopped onion
1/2 C. diced tomatoes
1 T. taco seasoning mix
1 T. olive oil

Heat oil in a non-stick skillet over medium heat. Add chopped onion and ground turkey and cook until brown. (If you’re using leftover white meat, cook onions until translucent then add the chopped up turkey meat to heat up.) Add tomatoes, chilis, taco seasoning and undrained kidney beans. (I’ve been told that the “juice” in canned beans can give you gas, so you may want to drain and rinse the beans, then add about 1/4 to 1/2 C. of water.) Cover pan and simmer for 30 to 40 minutes, stirring occasionally. Warm the tortillas in oven or zap them for 15 seconds in the microwave. If you’re using corn tortillas you can gently warm them up in a pan or right on top of the burner. Fill tortillas with meat mixture. Top with shredded lettuce, shredded cheese and sour cream before serving.

Yield: 1 serving
Calories: 546
Fat: 18.2g
Fiber: 7.7g