Food Break: Turkey Burritos

One must eat to keep up their movie-viewing strength. Of course, after reading Michael Pollan and with some of the food safety clients I work with, it's a shock I ever find anything I'm not completely frightened will become sentient in my bowels and eat me alive from the inside out. That's a pretty picture and a really fine way to introduce a recipe post. 

From the pages of The Old Farmer's Almanac Everyday Recipes cook-azine (cookbook meets magazine, falls in love, mates, becomes 'cook-azine') comes this recipe, which is easy to whip up on a hectic weeknight. Pair it with a salad and a Corona and welcome to Mexican night!

Turkey Burritos 

• 1 ripe avocado, peeled and pitted (Find one that a little soft, but not mushy. Easier to mash up!)

• Juice of 1 lime

• Hot sauce, to taste

• 1-1/2 cups peeled, seeded, diced tomatoes

• 1/2 cup chopped sweet onions

• Salt and pepper, to taste

• 4 to 6 tortillas

• 1/2 cup kidney beans, rinsed, or 1/2 cup canned refined beans (I used black beans. They worked well and I prefer them to the suggested options.)
• 1 cup shredded cooked turkey (Chicken works great too!)

• Lettuce leaves

• 1/4 cup shredded Monterey Jack or cheddar cheese

Mash the avocado, mix in the lime juice, and a dash of hot sauce, and set aside. Combine the tomatoes and sweet onions, season with salt and pepper, and set aside. Make the burritos (one at a time): Place a tortilla on a plate, spread the avocado mixture over it, and top with beans, the tomato mixture, and the turkey. Cover with lettuce leaves and cheese. Roll the tortilla to enclose the filling.

Makes 4 to 6 servings