Tamari Turkey and Beans
This saucy, Asian-style turkey and bean filling can also be served with rice or Chinese noodles.
2 teaspoons finely chopped gingerroot
1 to 2 large cloves garlic
2 to 3 teaspoons sesame oil
12 ounces boneless skinless turkey 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, drained and rinsed
1/2 cup fat-free reduced-sodium turkey or chicken broth
1 to 2 tablespoons cornstarch
Pepper, to taste
8 (8-inch) flour tortillas, warmed
- 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.
- Add stir-fry blend to skillet; cook, covered, until vegetables are thawed, 2 to 3 minutes. Stir in beans.
- 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.
- Spoon about 1/2 cup turkey mixture on tortillas and roll up.
Makes 8 servings.
Recipe provided courtesy of The Bean Education & Awareness Network.