• 1 tsp. olive oil
• 1 lb. ground turkey, thawed
• 1 onion, chopped
• 1 clove garlic, crushed
• 1 lb. canned black beans, rinsed and drained
• 1/4 lb. canned green chilies, diced (wear rubber gloves)
• 3/4 cup light sour cream
• 1/2 tsp. ground cumin
• 1 tsp. chili powder
• 2 tomatoes, chopped
• 1/4 cup black olives, drained and sliced
• 1/2 cup green bell pepper, chopped
• 1/4 cup shredded cheddar cheese
• 1/4 cup fat-free Monterey Jack cheese, shredded
• 4 cups lettuce, shredded
• 1 ounce tortilla chips, crushed
• 1/2 cup salsa

Heat oil in a heavy nonstick skillet over medium heat. Sauté turkey, onion and garlic 6-7 minutes, stirring frequently, until turkey is browned. Stir in beans and chilies. Bring mixture to a boil, stirring frequently. Remove from heat. Using a rubber spatula, scrape sides of skillet and spread mixture evenly in skillet. Combine sour cream, cumin and chili powder in a bowl and mix thoroughly. Spread over turkey and bean mixture. Arrange tomatoes over sour cream. Sprinkle with olives, green peppers, cheddar and Monterey Jack. Cut into wedges and top with lettuce, tortilla chips and salsa.

Per serving: calories 484, fat 19.7g, 37% calories from fat, cholesterol 113mg, protein 36.8g, carbohydrates 40.2g, fiber 11.1g, sugar 14.7g, sodium 920mg, diet points 9.6.

Dietary Exchanges: Milk: 0.0, Vegetable: 2.5, Fruit: 0.0, Bread: 1.3, Lean meat: 3.1, Fat: 1.7, Sugar: 0.0, Very lean meat protein: 0.3

  view detailed nutritional information

The recommended wines are: Fumé Blanc, Chianti, or Chenin Blanc.