|1½ cup||Del Monte Thick and Chunky Salsa; mild (up to)|
|2 teaspoons||Minced Jalapeno chilies (to taste)|
|1½ cup||Shredded cooked turkey or chicken|
|1 can||(15-oz) black; kidney or pinto beans; rinsed and drained|
|⅓ cup||Chopped cilantro|
|1½ cup||Cooked rice|
|4 larges||Flour tortillas; warmed|
|1 cup||Shredded sharp Cheddar cheese|
|Lime wedges (optional)|
In large skillet, combine salsa and jalapeno chilies. Cook uncovered, over medium heat 3 minutes, stirring occasionally. Add turkey, beans and cilantro; heat through. Spoon ¼ of rice over each tortilla; top with ¼ turkey mixture and cheese. Fold to enclose filling. Serve with lime wedges.
Garnish with sour cream and lettuce, if desired.
MILITARY FAMILY MAGAZINE
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