1 lb BONELESS TURKEY THIGHS, minced
1 Medium onion, peeled and finely chopped
2 Cloves garlic, peeled and crushed
2 tsp chili powder
Salt and freshly ground black pepper
1 14-oz Can chopped tomatoes
1 8-oz Can red kidney beans, rinsed and drained well
1/4 c fresh cilantro, chopped
8 Large whole wheat tortillas
Lettuce, shredded As needed
Tomato salsa As needed
Monterey Jack cheese, shredded As needed
Sour cream As needed
In large skillet, over medium heat, sauté turkey, breaking up lumps with a wooden spoon. Sauté 5 minutes or until turkey is no longer pink.
Add onion and garlic and continue to sauté until the vegetables are soft (about 5 minutes).
Sprinkle with chili powder, salt and pepper. Cook for 2 minutes, stirring throughout.
Stir in tomatoes, bring to a boil, reduce heat and simmer for 10 minutes. Add beans and cook an additional 5 minutes or until a thick sauce has formed. Stir in the cilantro.
Warm tortillas as directed on the package. Layer lettuce on tortillas, top with turkey mixture, salsa, cheese and sour cream.
Fold up lower edge of tortilla over filling and fold in left and right sides.