2 teaspoons canola oil
¾ pound ground skinless turkey breast
1 (15 ½-ounce) can pinto beans, rinsed and drained
2 garlic cloves, minced
2 teaspoons chili powder
4 (8-inch) multigrain tortillas
8 tablespoons fat-free salsa
4 teaspoons shredded reduced-fat Cheddar cheese
2 scallions, thinly sliced
1) To make filling, heat oil in large skillet over medium-high heat. Add turkey and cook, breaking it up with wooden spin, until browned, about 6 minutes. Add beans, garlic, and chili powder; cook, stirring occasionally, until heated through, about 2 minutes.
2) Meanwhile, warm tortillas according to package directions.
3) Place tortilla on work surface; spoon one-fourth of filling along center. Top with 2 tablespoons salsa and 1 tablespoon Cheddar; sprinkle with one-fourth of scallions. Fold sides of tortilla over to enclose filling. Place, seam side down, on platter. Repeat with remaining tortillas, filling, salsa, cheese and scallions.
Per serving (1 burrito): 398 Cal, 11 g Total Fat, 3 g Sat Fat, 847 mg Sod, 43 g Total Carb, 4 g Sugar, 11 g Fib, 30 g Prot. SPV: 10