Avocado-Mango Turkey Burritos

Ingredients

• 1 up dry instant whole grain brown rice
• ½ tablespoon olive oil
• 1 medium jalapeño pepper, stemmed, seeded and chopped
• 1 medium red bell pepper, chopped
• ½ DOLE^® Red Onion, chopped
• 1 cups chopped skinless leftover or cooked turkey
• ¾ teaspoon ground cumin
• 1 DOLE^® Lime, juiced (about 2 tablespoons)
• 2 cups chopped DOLE^® Baby Spinach
• 6 (10-inch) whole wheat tortillas
• 1 ½ cups low-sodium refried black beans, warmed
• 2 DOLE^® Avocados, peeled, pitted and chopped
• 1 DOLE^® Mango, peeled, pitted and chopped
• Hot sauce and/or plant-based sour cream for serving (optional)

Directions

1.  Prepare rice as label directs. Makes about 1 1/2 cups rice.

2.  Heat oil in a large nonstick skillet over medium-high heat. Add jalapeño, bell pepper and onion; cook 5 minutes or until tender, stirring occasionally. Add turkey and cumin; cook 2 minutes, stirring occasionally. Reduce heat to medium-low. Add lime juice and spinach; cook 1 minute or until wilted. Makes about 4 cups turkey mixture.

3.  Heat tortillas as label directs. Working with 1 tortilla at a time, spread about 1/4 cup beans down center of each tortilla; top with 1/4 cup rice, 2/3 cup turkey mixture, avocados and mango. Fold sides of tortilla over filling and roll up burritos. Makes 6 burritos.

4.  Serve burritos with hot sauce and/or sour cream, if desired.