Ingredients

• 1/2 cup rinsed drained canned black beans
• 1 large vine ripened tomato, seeded and chopped
• 2 pickled jalapenos, seeded and chopped (wear rubber gloves)
• 4 teaspoons fresh lemon juice
• 1/2 teaspoon chili powder
• Salt
• 1/2 ripe hass avocado
• 2 tablespoons lowfat plain yogurt
• 4 (10-inch) whole wheat tortillas
• 1/2 pound thinly sliced roast turkey breast
• 1 cup packed fresh coriander sprigs, washed well, spun dry, and coarsely chopped

Instructions

1. In a bowl stir together black beans, jalapenos, 2 teaspoon lime juice, chili powder, and salt, to taste.
2. In a food processor puree avocado, yogurt, remaining 2 teaspoons lime juice, and salt, to taste. (Alternatively, with a fork mash avocado mixture until smooth.)
3. Spread avocado mixture evenly on tortillas and arrange turkey across each tortilla just below middle. Top turkey with salsa and coriander and roll up tortillas tightly, leaving ends open. Halve tortillas diagonally with a serrated knife.