• 1-1/4 tsp. finely chopped fresh ginger root
• 2 large cloves garlic
• 2 tsp. sesame oil
• 1/2 lb. boneless, skinless turkey breast fillets, cut into 1/2 inch pieces
• 2/3 cup chopped onion
• 1/2 cup chopped green bell pepper
• 10 ounces canned black beans, or black-eyed peas, rinsed, drained
• 1/3 cup fat-free low sodium chicken broth
• 1 Tbs. plus 1 tsp. cornstarch
• 5-1/4 8 inch flour tortillas, warm

Stir-fry ginger root and garlic in oil and in wok or large skillet 2-3 minutes. Add turkey and stir-fry until browned, 3-4 minutes. Add stir-fry blend to skillet; cook, covered, until vegetables are thawed, 2-3 minutes. Stir in beans.

Mix chicken broth, soy sauce, and cornstarch; pour into skillet and heat to boiling. Boil, stirring constantly, until thickened, about 1 minute. Season to taste with pepper. Spoon about 1/3 cup turkey mixture on tortillas and roll up.

Note: You can also serve Tamari Turkey and Beans with rice or Chinese egg noodles. For kitchen convenience, you can substitute frozen chopped onions and green peppers or frozen seasoning mix (a combination of chopped onions and green and red peppers).

Courtesy American Dry Bean Board.

Per serving: calories 422, fat 10.1g, 22% calories from fat, cholesterol 44mg, protein 27.6g, carbohydrates 54.5g, fiber 7.8g, sugar 5.6g, sodium 426mg, diet points 8.2.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.7, Fruit: 0.0, Bread: 3.4, Lean meat: 0.0, Fat: 1.1, Sugar: 0.0, Very lean meat protein: 2.3

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