Food For Thoughts: Happy Thanksgiving

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The N.C. Cooperative Extension of Person & Granville County offices hope you have a wonderful Thanksgiving holiday. Every week, the Family Consumer Science (FCS) Extension agent writes an article that is put into the Roxboro Courier-Times and the Oxford Ledger newspapers with a new recipe for you to try out. If you are interested in receiving emails every month about upcoming classes and workshops, email jennifer.brown@ncsu.edu and ask to be added to the FCS Program Update email list.

Here is a recipe is from the University of Illinois Extension. For more information, follow us on a variety of social media sites: Facebook, Instagram, and YouTube @persongranvillefcs

Turkey & Black Bean Wraps

Serves 6

Ingredients

  • 3 Tbsp olive oil
  • 2 cups chopped, leftover turkey
  • 2 green bell peppers, cut into ½ inch diced (~2 cups)
  • 2 cloves garlic, minced
  • 3 tsp dried oregano
  • 2 tsp ground cumin
  • 1 (10oz) can tomatoes with green chiles
  • 1 (15oz) can black beans, rinsed
  • 3 Tbsp red wine vinegar
  • Salt and pepper to taste
  • 1 Tbsp chili powder
  • 12 flour tortillas

Directions

In a large saucepan, heat 2 tablespoons olive oil over medium heat. Add bell peppers, garlic, oregano, and cumin; cook, stirring, until pepper softens, about 5 minutes. Add tomatoes, beans, and vinegar; cook, stirring occasionally until thickened, about 25 minutes. Meanwhile, heat one tablespoon olive oil in a skillet; add turkey and sprinkle with chili powder. Heat and stir for about 5 minutes. Cover and set aside. With back of spoon, coarsely mash some of the beans. Taste and season with salt and pepper, if desired. Heat tortillas in a dry skillet or microwave. Spoon bean filling onto tortillas and layer with seasoned turkey. Wrap and serve.

Nutrition Information: 2 wraps per serving; 370 calories, 13g fat, 250mg cholesterol, 940mg sodium, 48g carbohydrate, 6g fiber, 17g protein