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Ingredients
5 ounces ground turkey
¼ cup tomato sauce
2 tbsp each chopped onion and green bell pepper
1 tbsp each seeded and minced jalapeno or mild or
hot chili pepper, and taco seasoning mix
1 garlic clove, minced
2 ounces rinsed drained canned red kidney beans
2 pitas (1 ounce each), heated
1 ounce Cheddar cheese, shredded
¼ medium avocado (about 2 ounces), pared, pitted and diced
Method
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Using a fork, in 1-quart microwavable shallow casserole combine turkey,
tomato sauce, onion, peppers, seasoning mix and garlic and mix to
thoroughly combine.
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Cover with vented plastic wrap and microwave on High (100%) for 2 minutes, until
softened.
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Stir in beans.
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Re-cover with vented plastic wrap and
microwave on High for 3 minutes, until turkey is cooked through,
rotating casserole ½ turn after microwaving for 2 minutes.
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Let stand
for 1 minute.
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Using a sharp knife, cut top side of each pita into quarters, cutting
to outer edge of each pita. Gently pull each quarter up and away from
center to create starburst pattern.
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Spoon half of the turkey mixture
into center of each pita and top each with half of the cheese and
avocado.
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MAKES 2 SERVINGS.
Note:
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Buy an avocado two to three days before
you plan to use it since it will usually need some time to ripen.
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You can speed the ripening process by
placing the avocado in a closed paper bag with air holes.
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