Cristina Ferrare shares a recipe that's a perfect match for your Thanksgiving turkey leftovers.
Servings: Serves 6
Ingredients 6 whole wheat tortillas , 8 inches each or low-fat tortillas1 1/2 cups homemade or your favorite store-bought salsa and guacamole2 15-ounce cans black beans , rinsed1 medium red bell pepper , diced1 medium yellow bell pepper , diced2 stalks celery , diced2 scallions , chopped2 Tbsp. olive oil2 Tbsp. fresh lemon juice1/2 tsp. kosher salt and pepper1 Tbsp. cilantro or Italian parsley , minced6 cups roasted turkey breast1 1/2 cups shredded Monterey Jack cheese6 cups wild arugula or baby greens2 Tbsp. Shallot Vinaigrette (You will have some left over. Use it foranother salad. It will keep for four days in the refrigerator.)6 lime wedges6 Tbsp. low-fat sour cream1 jalapeño , sliced
Preheat oven to 350°. Spray the tortillas on both sides with cooking spray. Place in the oven on the rack for at least 20 to 30 minutes, until crisp (keep your eye on them so they don't burn). Remove and set aside.
Make the salsa and guacamole, cover and set aside in the refrigerator.
When ready to assemble, in a bowl, add the beans, red bell pepper, yellow bell pepper, celery, scallions, olive oil, lemon, salt and pepper; mix well.
Divide the tortillas between 6 plates. Divide the bean salad on top of tortillas.
Mix 2 tablespoons of Shallot Vinaigrette
over the arugula or greens; mix well. Add on top of beans, dividing equally.
Sprinkle on 1/4 cup of roasted turkey. Serve with salsa and guacamole on the side and a dollop of sour cream, sliced jalapeño and a lime wedge