Ingredients
1 pound lean ground turkey1/2 cup chopped sweet pepper1/4 cup thinly sliced celery2 green onions, chopped1 jar (16 ounces) medium salsa1 can (16 ounces) kidney beans, rinsed and drained1 cup uncooked instant brown rice1 cup water4 whole wheat tortillas (8 inches)1 tablespoon canola oil8 cups torn romaine (about 1 head)Optional toppings: Chopped tomatoes, sliced ripe olives, cubed avocado, shredded cheddar cheese and chopped green onions
Preparation
Preheat oven to 400°. In a large skillet, cook and crumble turkey with pepper, celery and green onions over medium-high heat until no longer pink, 5-7 minutes. Stir in salsa, beans, rice and water; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed, about 15 minutes.
Brush both sides of tortillas with oil; cut each into 8 wedges. Arrange in a single layer on a baking sheet. Bake until lightly browned, 8-10 minutes.
To serve, divide lettuce among 8 bowls; top with turkey mixture. Serve with tortilla wedges; add toppings as desired.
