Ingredients
1 pint grape tomatoes, quartered1 medium mango, peeled and chopped2 medium kiwifruit, peeled and chopped3 green onions, thinly sliced3 tablespoons finely chopped red onion1 jalapeno pepper, seeded and chopped1 tablespoon lime juiceBURRITOS:1 pound lean ground turkey1/2 teaspoon ground turmeric1/4 teaspoon ground cumin1 tablespoon olive oil2 garlic cloves, minced1/2 cup Burgundy wine or reduced-sodium beef broth1 jar (16 ounces) salsa2 cups frozen corn, thawed1 can (15 ounces) black beans, rinsed and drained10 whole wheat tortillas (8 inches), warmed1 cup shredded reduced-fat cheddar cheese
Preparation
For salsa, combine the first seven ingredients. Chill until serving.
In a large nonstick skillet, cook the turkey, turmeric and cumin in oil over medium heat until turkey is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in wine. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes.
Stir in the salsa, corn and black beans. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until much of the liquid has evaporated. Remove from the heat.
Spoon about 1/2 cup turkey mixture off center on each tortilla. Sprinkle with cheese. Fold sides and ends over filling and roll up. Serve with salsa.
