Here is a quick, easy, Mexican-style dinner for this busy time of year.
Stock up on some tortillas, a jar of black bean paté, shredded cheese and sliced deli turkey breast, and you can have dinner on the table in 5 minutes. If you can’t find black bean paté, use drained salsa instead.
Jicama is a root with a thin, tan-colored skin that looks like a turnip. When peeled, it’s crisp and juicy. In Mexico it’s eaten raw, seasoned with a little lemon juice. Once peeled, cut or sliced, it retains its texture and color. I like to use it for crudités in addition to salads.
Never miss a local story.
Fred Tasker’s wine suggestion: Let’s take a chance on a nice, big, dry rosé of pinot noir.
▪ Look for no-salt-added or low-sodium turkey in the deli department.
▪ Any type of soft tortilla can be used.
▪ Prepare jicama sticks.
▪ Make burrito.
To buy: 1 package 8-inch whole wheat tortillas, 1 jar black bean paté, 1/2 pound low-sodium sliced turkey breast, 1 package shredded reduced-fat Monterey Jack cheese, 1 small jicama, 1 tomato, 1 lemon, 1 head lettuce and 1 bunch cilantro.
Staples: Salt and black peppercorns.
Turkey and Black Bean Burrito
4 (8-inch) whole wheat tortillas
1/3 cup black bean paté
1/2 pound no-salt-added sliced turkey breast
3/4 cup shredded reduced-fat Monterey jack cheese
1 tomato, sliced
Warm tortillas in a microwave oven for 10 seconds or place in a toaster oven for 15 to 20 seconds. This will make them easier to roll. Spread tortillas with black bean paté, place sliced turkey on top of the pate, and sprinkle with Monterey Jack cheese. Roll up the tortillas and place on a plate. Microwave 45 seconds on high or until cheese melts. Or, place in toaster oven for 2 minutes. Cut in half crosswise and serve sliced tomato on the side.
Per serving: 491 calories (23 percent from fat), 12.4 g fat (6.2 g saturated, 2.6 g monounsaturated), 75 mg cholesterol, 43.7 g protein, 48.3 g carbohydrates, 8.2 g fiber, 889 mg sodium.
Source: Linda Gassenheimer.
1 small jicama (about 2 cups peeled and cut into sticks)
1 tablespoon lemon juice
Several lettuce leaves
2 tablespoons chopped cilantro
Salt and freshly ground black pepper
Peel jicama. Cut into 4, 1/2-inch slices. Cut the slices into 1/2 inch sticks. Toss with lemon juice. Place lettuce on two dinner plates. Add the jicama slices, and sprinkle with cilantro and salt and pepper to taste. Makes 2 servings.
Per serving: 56 calories (4 percent from fat), 0.2 g fat (no saturated, no monounsaturated), no cholesterol, 1.3 g protein, 12.9 g carbohydrates, 9 g fiber, 9 mg sodium.