This saucy Asian-style chicken and bean filling can also be served with rice or Chinese egg noodles.

Tamari Turkey and Beans

2 teaspoons finely chopped gingerroot
1 to 2 large cloves garlic
2 to 3 teaspoons sesame oil
12 ounces boneless skinless turkey or chicken breast, cut into 1-inch pieces
1 cup chopped onions
3/4 cup chopped green bell pepper
1 (15-ounce) can black beans or blackeyes, rinsed, drained
1/2 cup fat-free reduced-sodium chicken broth
1 to 2 tablespoons cornstarch
Pepper, to taste
8 flour tortillas (8-inch), warm

1. Stir-fry gingerroot and garlic in oil in wok or large skillet 2 to 3 minutes. Add turkey and stir-fry until browned, 3 to 4 minutes.
2. Add stir-fry blend to skillet; cook, covered, until vegetables are thawed, 2 to 3 minutes. Stir in beans.
3. Mix chicken broth, soy sauce, and cornstarch; pour into skillet and heat to boiling. Boil, stirring constantly, until thickened, about 1 minute. Season to taste with pepper.
4. Spoon about 1/2 cup turkey mixture on tortillas and roll up.

Makes 6 servings (about 2/3 cups each).

Tip: For kitchen convenience, frozen chopped onions and green peppers or frozen seasoning mix (a combination of chopped onions and green and red peppers) can be used.

Nutrient Information Per serving: Calories 492; Fat 8g; % Calories from Fat 15; Carbohydrate 73g; Folate 178mcg; Sodium 561mg; Protein 32g; Dietary Fiber 7g; Cholesterol 33mg

Recipe provided courtesy of The Bean Education & Awareness Network.