Turkey Mole Fajita Bowls
Prep: 20 minutes
Cook: 8 minutes • Serves: 4
1 package (8.8 ounces) brown rice
1 tablespoon olive oil
1 medium poblano pepper, halved lengthwise and thinly sliced
1 medium red bell pepper, halved lengthwise and thinly sliced
1/4 cup mole sauce
1-1/2 cups chopped skinless leftover turkey breast meat
1 avocado, peeled, pitted and sliced
1/3 cup drained and rinsed reduced sodium black beans
1/3 cup fresh or thawed frozen corn kernels
1/4 cup pico de gallo
Fresh cilantro leaves for garnish (optional)
1 tablespoon olive oil
1 medium poblano pepper, halved lengthwise and thinly sliced
1 medium red bell pepper, halved lengthwise and thinly sliced
1/4 cup mole sauce
1-1/2 cups chopped skinless leftover turkey breast meat
1 avocado, peeled, pitted and sliced
1/3 cup drained and rinsed reduced sodium black beans
1/3 cup fresh or thawed frozen corn kernels
1/4 cup pico de gallo
Fresh cilantro leaves for garnish (optional)
1. Prepare rice as label directs.
2. In large skillet, heat oil over medium-high heat. Add poblano pepper and bell pepper; cook 5 minutes or until tender-crisp, stirring occasionally. Makes about 1 cup.
3. In separate large skillet, heat mole sauce over medium heat. Add turkey; cook 3 minutes or until heated through, stirring occasionally. Makes about 1-1/2 cups.
4. Divide rice into 4 bowls. Top bowls with avocado, beans, corn, pice de gallo, pepper mixture and turkey mixture; garnish with cilantro, if desired.
Approximate nutritional values per serving (1 bowl):
496 Calories, 22g Fat (3g Saturated), 53mg Cholesterol,
478mg Sodium, 51g Carbohydrates, 9g Fiber, 29g Protein