Turkey Black Bean Wraps

This recipe is so simple! It calls for a can of turkey, but it can also be made from leftovers if you want to try the flavor on for size this week.

  • 1 ½ cups Salsa
  • 1 can Diced Cooked Turkey, 12-14 ounce size, drained and flaked or 1 1/2 cups
  • 2 cans Black Beans, 15 oz. size cans, drained and rinsed, or 3 cups cooked*
  • 1 teaspoon Lime Juice
  • ½ teaspoon Cumin
  • 12 Whole Wheat Tortillas
  • 2 cups Freeze Dried Monterey Jack Cheese**, reconstituted
Mix salsa, turkey, beans, lemon juice and cumin in 3-quart saucepan. Heat to boiling;
reduce heat. Simmer 3 to 5 minutes or until heated through. Spread turkey mixture on 12 tortillas. Top with cheese; roll up!
*Note: Using dried beans will save you money!!!!! About 2/3-1 cup dry beans will make enough for this recipe, but I usually cook a large batch to save prep time later. Here is how I get them recipe ready:  Sort and rinse beans. Combine with water, onion and garlic. Cook in a crockpot on low for 24 hours.  Measure out the amount needed for this recipe.  I rinse and drain the extras, put them in a freezer bag and freeze until I need some for the next recipe.
**Notice: I do not always use freeze dried cheese. I have used it to know how it works and and to show all of you how good freeze dried can be. Usually I only use it when I have a can that is close to expiring. Otherwise we eat fresh. To use fresh shredded cheese in this recipe use the same amount as the freeze dried called for.

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