World Cuisine

  • 4 tablespoons vegetable oil
  • 500 g (1 lb) turkey breast, thinly sliced
  • 1 large onion, sliced
  • 1 red pepper, cored, deseeded and sliced
  • 1 yellow pepper, cored, deseeded and sliced
  • 150 g (5 oz) can red kidney beans, rinsed and drained
  • 150 g (5 oz) cooked rice
  • juice of 1 lime
  • 8 flour tortillas
  • 6 tablespoons medium-hot ready-made salsa
  • 2 tablespoons sliced pickled jalapeño chillies (optional)
  • 250 g (8 oz) Cheddar cheese, grated
  • salt and pepper
  • guacamole (see page 18)
  • ½ iceberg lettuce, shredded
  • Tomato & Chilli Salsa (see right)

Heat 2 tablespoons of the oil in a large frying pan, add the sliced turkey and fry for 3–4 minutes, stirring, until it is beginning to colour, then remove with a slotted spoon and set aside.

Increase the heat, add the remaining oil and fry the onion and peppers for 5–6 minutes, stirring occasionally, so that they colour quickly without softening too much. Reduce the heat, return the turkey to the pan and stir in the beans and cooked rice. Season well, add the lime juice and remove from the heat.

Spoon the filling on to the tortillas, roll them up and arrange in a rectangular ovenproof dish. Pour the salsa over the tortillas and scatter over the jalapeño chillies, if using, and cheese.

Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for about 20 minutes, until hot and the cheese has melted. Serve immediately with guacamole, shredded lettuce and Tomato & Chilli Salsa, if liked.

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